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Chicken Tikka Masala

Course: Main Courses - Poultry
Cuisine: Indian

Ingredients

For the Marinated Chicken:

  • 1 Cup Plain Yogurt
  • 1 1/2 Tablespoons Garlic Pressed
  • 1 Tablespoon Ginger Grated
  • 2 Teaspoons Garam Masala
  • 1 Teaspoon Turmeric
  • 1 Teaspoon Cumin
  • 1 Teaspoon Kashmiri Chili
  • 1 Teaspoon Salt
  • 2 Pounds Boneless, Skinless Chicken Breast In Bite-Sized Pieces

For the Sauce:

  • 2 Tablespoons Oil
  • 2 Tablespoons Butter
  • 1 Large Onion Finely Chopped
  • 1 1/2 Tablespoons Garlic Pressed
  • 1 Tablespoon Ginger Grated
  • 1 Teaspoon Garam Masala
  • 1 Teaspoon Cumin
  • 1 Teaspoon Turmeric
  • 1/2 Teaspoon Ground Coriander
  • 14 Ounces Tomato Sauce
  • 1/2 to 1 Teaspoon Kashmiri Chili To Taste
  • 1 Teaspoon Salt
  • 1 1/2 Cup Heavy Cream
  • 1 Tablespoon Brown Sugar
  • Extra Cream or Yogurt As Needed
  • Fresh Cilantro Chopped, For Garnish

Instructions

  • In a medium, combine ingredients for marinade, mix well to combine. Add chicken and toss until well coated. Refrigerate overnight.
  • Heat oil in a large skillet over medium heat. Shake off the majority of the marinade and cook chicken in batches. Remove from pan and set aside.
  • Add butter and sauté onions until soft. Add garlic and ginger and cook 60 seconds until fragrant.
  • Add garam masala, cumin, turmeric and ground coriander. Mix well and cook a few seconds, but do not allow to burn.
  • Add tomato sauce and stir to combine. Add Kashmiri chili and salt to taste. Let simmer for 10 to 15 minutes, stirring occasionally until sauce starts to thicken.
  • Add cream and brown sugar. Taste sauce and adjust seasonings as needed. If it is too spicy for your taste, you can add a little extra cream or yogurt.
  • Simmer as needed to achieve the desired consistency. Add back chicken and simmer a few minutes more to warm through.
  • Serve garnished with cilantro along side naan and raita.