Treat the family to this spicy recipe for Chicken Tikka Masala

1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
900g boneless, skinless chicken breasts or thighs, cut into 1 1/2 inch chunks
1/4 cup plain whole-milk yogurt
2 medium garlic cloves, minced
1 tablespoon grated fresh ginger
2 tablespoons vegetable oil

Masala Sauce
3 tablespoons vegetable oil
1 medium onion, chopped
2 medium garlic cloves, minced
2 teaspoons grated fresh ginger
1 fresh serrano or jalapeno chile, ribs and seeds removed, minced
1 tablespoon tomato paste
1 tablespoon garam masala
2 cans crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves

How to
Combine the cumin, coriander, cayenne, salt, garlic and ginger and massage into the chicken. Mix in the yogurt and let rest for 10 minutes. Drain the excess yogurt. Heat the oil in a large pan over medium-high heat and add the chicken. Do not stir the chicken. Let it cook and form a golden brown crust, then turn the chicken pieces to get the golden brown color on all sides. Remove the chicken from the pan and set aside.

Heat oil in large pan over medium heat. Add the onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add the garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add the crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream then return to simmer. Remove from the heat and stir in the cooked chicken and cilantro. Salt to taste and serve.

Recipe graciously provided by All pictures and text copyright to Hazel Sy.

Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

(No Ratings Yet)