by: Michael ZennerPosted on: January 25, 2025January 26, 2025 DINNER / ASIAN / CHICKEN Chicken Tikka Masala Keep Screen Awake Instructions Chicken and Marinade In a bowl, combine the chicken with all the ingredients for the marinade. Mix well and let it marinate for 10 minutes to an hour (or overnight if time allows). Heat 2 tablespoons of vegetable oil in a large skillet Add the chicken and fry for 3 minutes on each side until browned Set the chicken aside and keep warm. It will finish cooking in the sauce. Sauce Melt the butter in the same pan. Add the onions and fry for about 3 minutes until softened, scraping up any browned bits from the bottom of the pan. Add the garlic and ginger, sautéing for 1 minute until fragrant. Stir in the garam masala, cumin, turmeric, and coriander, frying for about 20 seconds until the spices are fragrant. Pour in the tomato puree, Thai chili, chili powder, and salt. Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens and turns a deep brown-red color. Stir the cream and brown sugar into the sauce. Add the chicken and any juices back into the pan. Cook for an additional 8-10 minutes, or until the chicken is cooked through and the sauce is thick and bubbling. If the sauce is too thick, add water to achieve your desired consistency. Serve with Basmati rice and Naan bread Ingredients Chicken and Marinade 1 lb chicken breast 1 cup plain yogurt 1 tbsp ginger, minced 2 tsp garam masala 1 tsp turmeric 1 tsp cumin 1/2 tsp chili powder 1 tsp salt Sauce 2 tbsp vegetable oil 2 tbsp butter 1 large onion 1 1/2 tbsp garlic, minced 1 tbsp ginger, minced 1 1/2 tsp garam masala 1 1/2 tsp cumin 1 tsp turmeric 1 tsp coriander 14 oz tomato puree 6 dried thai chilis, crushed, adjust for heat 1 tsp chili powder 1 tsp salt 1 1/4 cup heavy cream 1 tsp brown sugar 1/4 cup water (if needed)
