Difference between revisions of "Chicken Tikka Masala"

Revision as of 18:01, 1 February 2022

← main dishes
Serves: 4
Prep. time: 10 minutes
Cooking time: 35 minutes

Ingredients
2 cups boneless/skinless chicken breast chunks (about 1 lb.)
1 tb. plain yogurt
1 1/2 tb. minced fresh ginger (or 1 tsp. powdered ginger)
1 1/2 tb. minced fresh garlic (or 1 tsp. penzeys minced garlic)
1 tb. garam masala or sweet curry powder
1 tb. tandoori seasoning
1 1/2 tsp. ground cumin
2 tb. lemon juice (juice of 1/2 lemon)
1 tb. vegetable oil
4 tomatoes, diced (or 1 cup canned tomato puree/sauce)
1/2 tsp. penzeys pepper
4 tb. cream (half & half or whole milk work too)
1/4 cup water
1 tb. cashew nut paste (grind 1 tb. cashews with 1 tsp. water in a blender)
2 tb. butter
1/4-1/2 tsp. salt (to taste)

Directions
in a medium bowl, combine the chicken, yogurt, ginger, garlic, garam masala or sweet curry powder, tandoori seasoning, cumin and lemon juice. mix to combine. cover and marinate in the refrigerator for a few hours or overnight.

heat the oil over medium-high heat in a large, heavy pan. add the chicken and cook, stirring constantly, until the meat is white and almost cooked through, about 4-5 minutes. add the tomatoes and mix well. add the pepper, cream, water and cashew nut paste. reduce heat to low and cook until the chicken is tender, 5-7 minutes. stir until the sauce thickens. add the butter and salt and mix well.