Crescent Foods Recipes Home Meat Delivery

Chicken Tikka Masala

Ingredients

For the chicken marinade:
  • 1 lb Crescent Foods Boneless Skinless Thighs cut into bite-sized pieces
  • ½ cup plain yogurt
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons fresh cilantro, chopped
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon ginger
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground red chili powder
  • 1 teaspoon of salt

For the sauce:

  • 2 tablespoons of avocado oil
  • 2 tablespoons butter
  • 2 small onions (or 1 large onion) finely diced
  • 1 1/2 tablespoons garlic finely grated
  • 1 tablespoon ginger finely grated
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 2 cups tomato puree/ crushed tomatoes
  • 1 tbsp tandoori powder
  • 1 teaspoon ground red chili powder
  • 1 teaspoon salt
  • 1 cups of heavy or thickened cream (use evaporated milk for lower calories) 1/4 cup water if needed
  • 4 tablespoons Fresh cilantro or coriander to garnish 

Method

  • 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. Saute until browned for only 3 minutes on each side. Set aside and keep warm.
  • Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
  • Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and cilantro. Fry for about 20 seconds until fragrant, while stirring occasionally.
  • Pour in the crushed tomatoes, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.
  • Stir the cream through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
  • Garnish with cilantro (or coriander) and serve with fresh, hot basmati rice. 

Please note, comments must be approved before they are published