Chicken Tikka Masala

INTRO

This Chicken Tikka Masala recipe is simply fantastic. It is an Indian recipe, but also the #1 national dish of England!

SERVINGS: 5-6

CALORIES: 600 kcal

PREP: 15 minutes

COOK: 30 minutes

INGREDIENTS

For the chicken marinade:

Quantity	Ingredient
28 oz (800 g)	boneless and skinless chicken thighs or breasts cut into bite-sized pieces
1 cup	plain yogurt (or Greek yogurt)
1 1/2 tablespoons	minced garlic
1 tablespoon	minced ginger (or finely grated)
2 teaspoons	garam masala
1 teaspoon	turmeric
1 teaspoon	ground cumin
1 teaspoon	Kashmiri chili (or 1/2 teaspoon red chili powder)
1 teaspoon	salt (but AVOID it if you can…)

For the sauce:

Quantity	Ingredient
2 tablespoons	olive oil
2 tablespoons	butter (unsalted and lactose free preferred)
2	small onion, finely sliced
1 1/2 tablespoons	garlic, minced
1 tablespoon	ginger, minced or finely grated
1 1/2 teaspoon	garam masala
1 1/2 teaspoons	ground cumin
1 teaspoon	turmeric powder
1 teaspoon	ground coriander
1 cup	crushed tomatoes (low salt!)
1 teaspoon	kashmiri chili (optional for color and flavor)
1 teaspoon	red chili powder (adjust to your taste preference)
1 teaspoon	salt (or to taste –> avoid completely if you can)
1 1/4 cup	heavy or thickened cream (or evaporated milk to save calories)
1 teaspoon	brown sugar
1/4 water	water (if needed)

DIRECTIONS

(1) In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).

(2) 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.)

(3) Heat butter in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan. 

(4) Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin, turmeric and garam masala. Fry for about 20 seconds until fragrant, while stirring occasionally.

(5) Add the tomato puree, chili powder and salt (less salt is more healthy). Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

(6) Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until the chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.

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