Hi, I’m Kate. Today, I will show you a way to prepare chicken tikka masala recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Chicken Tikka Masala Recipe
Chicken Tikka Masala is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Chicken Tikka Masala is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have chicken tikka masala using 18 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Tikka Masala:
- Get 3 lb boneless skinless chicken (thighs or breasts)
- Get 3 tablespoons toasted ground cumin
- Get 3 tablespoons toasted paprika
- Get 2 tablespoons toasted ground coriander seed
- Get 2 teaspoons ground turmeric
- Make ready 1 teaspoon cayenne pepper
- Prepare to taste cinnamon, nutmeg, clove, star anise and cardamom
- Make ready 12 cloves garlic
- Take 3 tablespoons fresh ginger
- Prepare 1 1/2 cups whole plain yogurt
- Get 3 oz fresh lemon juice
- Get 2 tbsp salt
- Make ready 4 tablespoons butter
- Take 1 onion, thinly sliced
- Get 28 oz can whole peeled tomatoes, roughly smashed
- Make ready 1 cup heavy cream
- Prepare very small amount of cilantro (is there dried?)
- Prepare naan and basmati rice
Instructions to make Chicken Tikka Masala:
- Cut chicken into bite sized pieces. Pierce them with a fork. Place in large ziploc. Set aside
- Combine spices in a small bowl and mix well. Set aside 3 1/2 tablespoons of mixture. Combine remaining mixture, 8 cloves of garlic, 2 tablespoons ginger, yogurt, 3oz lemon juice and salt in large bowl and whisk to combine. Pour mixture into chicken ziploc. Remove air and seal. Mix well. Refrigerate for 4-8 hours.
- After marinating is done, heat butter in large pot or dutch oven over medium-high heat until melted and foaming subsides. Add onions, 4 tablespoons garlic and 2 tablespoons ginger. Cook, stirring frequently, until dark and beginning to char (about 10 minutes).
- Add reserved spice mixture and cook, stirring frequently, until fragrant, about 30 seconds. Add tomatoes and cilantro (optional), scraping any browned bits from bottom of pan. Simmer for 15 minutes, then puree using either a hand mixer or transferring to a blender. Add cream and lemon juice and stir in.
- Back to the chicken! Line a broiler pan with heavy duty aluminum foil and preheat the broiler with the rack set 6 inches below broiler element. Wipe excess marinade off chicken and place on foil-lined pan. Broil until charred and blackened on surface, about 5-6 minutes (chicken will not be completely cooked through—this is ok). Transfer to cutting board and allow to rest 10 minutes.
- Transfer chicken chunks to pot of sauce. Bring to a simmer over medium heat and cook, stirring frequently, until chicken is just cooked through, about 10 minutes. Sprinkle with remaining cilantro (if using), then serve immediately with rice and/or naan
So that is going to wrap this up with this special dish chicken tikka masala recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
