Chicken Tikka Masala

cafedelites.com

Maya

PREP: 15 MINS

COOK: 30 MINS

TOTAL: 45 MINS

SERVES: 5 to 6 PEOPLE

subheading: For the chicken marinade:

28 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces

1 cup plain yogurt

1 ½ tablespoons minced garlic

1 tablespoon ginger

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon Kashmiri chili (or ½ teaspoon ground red chili powder)

1 teaspoon of salt

subheading: For the sauce:

2 tablespoons of vegetable/canola oil

2 tablespoons butter

2 small onions (or 1 large onion) finely diced

1 ½ tablespoons garlic finely grated

1 tablespoon ginger finely grated

1 ½ teaspoons garam masala

1 ½ teaspoons ground cumin

1 teaspoon turmeric powder

1 teaspoon ground coriander

14 oz (400g) tomato puree (tomato sauce/Passata)

1 teaspoon Kashmiri chili (optional for colour and flavour)

1 teaspoon ground red chili powder (adjust to your taste preference)

1 teaspoon salt

1 ¼ cups of heavy or thickened cream (use evaporated milk for lower calories)

1 teaspoon brown sugar

¼ cup water if needed

4 tablespoons Fresh cilantro or coriander to garnish

In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).

Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)

Directions at cafedelites.com

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