Chicken Tikka Masala
Ingredients
- 2 2 chicken breasts . boneless skinless
- 1/4 masala paste (recipe follows)
- 1/2 1/2 plain yogurt
- 12 oil – tablespoons
- 2 2 tomato puree
- 1 1 heavy cream (sub a 14-ounce can of regular coconut milk)
- 12 salt – teaspoons kosher
- 2 2 rice
- 1/4 1/4 cilantro
- 23 cups 3 cups onions (about 3 cups when chopped)
- 5 garlic cloves
- 2 fresh ginger a -inch piece of
- 3 tablespoons 3 tablespoons garam masala
- 1 tablespoon 1 tablespoon chili powderturmericcumin each , , and
- 1/2 teaspoon 1/2 teaspoon cloves ground
- 2 teaspoons 2 teaspoons salt kosher
- 1/2 teaspoon 1/2 teaspoon cayenne pepper
- cilantro stems a small pile of
- one lemon juice of
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Instructions
- MASALA PASTE: Pulse all ingredients into a food processor until smooth. Set aside about 1/4 cup of the paste for this recipe – freeze the rest for your next batch! Boom!
- MARINATE CHICKEN: Cut the chicken into bite sized pieces. Marinate with 1-2 tablespoons of masala paste and the yogurt for about 30 minutes in the fridge.
- COOK RICE AND CHICKEN: Get your rice started cooking according to package directions. Then, heat a large, deep nonstick skillet over medium high heat. Heat 1-2 tablespoons of oil. Cook the chicken in batches, undisturbed, until each piece is nice and browned on the outside. Remove from pan and set aside. (Chicken does not need to be fully cooked at this point.)
- SAUCE: Add 2-3 tablespoons of masala paste to the same skillet. Stir fry for a few minutes. Add the tomato puree and browned chicken; simmer for 10-15 minutes. (Chicken should now be fully cooked.)
- FINISH: Stir in cream or coconut milk. Season with salt. Let stand for a while so the sauce will thicken up a bit. Serve over rice with cilantro. HEAVEN.
Source
Original recipe: View Original