Chicken Tikka Masala
Stews ·

Chicken Tikka Masala

What do we need?

  1. marinade:

  • 1 1/2 pounds boneless, skinless chicken breasts (3 to 4 breast halves total)

  • 1/2 cup plain whole-milk Greek-style yogurt or sour cream

  • 2 tablespoons peanut oil or any other oil

  • 2 tablespoon of shredded  ginger 

  • 4 garlic cloves crushed

  • 1/2 teaspoon of salt

  • 1/2 of fresh lime or lemon juice

  • For the sauce:

  • 1 tbsp ground coriander

  • 1 1/2 tbsp ground cumin

  • 1/2 teaspoon ground cardamom

  • 1/2 teaspoon ground nutmeg

  • 1 1/2 teaspoons paprika

  • 1/2 teaspoon cayenne

  • 1 tablespoon grated peeled fresh ginger (from 1-inch piece)

  • 4 tablespoons (1/2 stick) unsalted butter

  • 2 large white onion, finely chopped

  • 3 or 4  fresh tomato( crushed in  food processor with  sugar,tomato paste and 2 clove of garlic ) 

  • 2 clove of garlic

  • 1 big tablespoon of tomato paste

  • 1 tablespoon of sugar 

  • 3/4 cup water

  • 1 cup heavy cream or half-and-half

  • 1 1/4 teaspoons kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 cup chopped fresh cilantro plus additional sprigs for garnish

  • For serving:

  •  I serve it with Naan (Indian flatbread,not a mast)  cooked Basmati Rice and a tablespoon of sour cream /or heavy yogurt with olive oil and chopped sage on top.garnish the bowl with additional cilantro sprigs.

PREPARATION

  1. Marinate the chicken:In a small bowl, mix together the yogurt, 1 tablespoon peanut oil, lime/lemon juice,  ginger and garlic. Add the sliced chicken, and mix the marinade with the meat. Set the chicken in the fridge while you make the sauce.

  2. Make the sauce:

    1. In a spice grinder mix together the coriander, cumin, cardamom, nutmeg, paprika, cayenne,salt and grated ginger. In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the spices and onion, after 3,4 minutes add  the tomato sauce(3,4 tomatoes with sugar garlic and tomato paste,in a food processor ) , stirring occasionally, Reduce the heat to moderate then Add the water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. 

  3. While sauce is simmering, cook chicken:

    1. Heat a heavy iron pan(if you have) over moderately high heat until very hot and add 1 tablespoon of peanut oil, cook the chicken breasts, turning them a few times ,around  6 minutes on medium high heat.

    2. Add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for 10 to 12 minutes in a medium low heat.

    3.    Remove the pan from the heat, spread on top half a bunch of cilantro, black pepper , and season with salt if needed/.

  4. To serve:

    1. Transfer  to a serving dish on top of  Basmati Rice,  and garnish with additional cilantro sprigs.

    2.  I Serve it with rice naan,and sour cream/yogurt .

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