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Main Dish > Tikka Masala (Chicken)

• ¼ cup Plain Whole Milk Yogurt
• Juice of 1 ½ Limes
• 3 tsp. grated fresh Ginger
• 1 ½ tsp. Cumin
• 1 ¼ tsp. Garam Masala
• #1 ½ Boneless, Skinless Chicken Breasts, cut into 1 inch cubes
• Kosher Salt to taste
• 5 tbsp. Olive or Canola Oil
• 1 small Yellow Onion, finely diced
• 1 Garlic clove, minced
• 4 Cardamom Pods, crushed
• 2 tsp. Coriander
• ½ tsp. Turmeric
• 2 pinches Cayenne Pepper
• 5 or 6 fresh small Tomatoes, drained and diced.
• 1 fresh Jalapeno Pepper, thinly sliced
• 1 cup Heavy Cream
• ½ cup Water
• Steamed Basmati Rice, Cauliflower Rice or Corn for serving

In a small bowl, combine Yogurt, Lime Juice, 2 tsp. of the Ginger, 1 tsp. of the Cumin and 1tsp. of the Garam Masala. Pour the marinade into a gallon resealable bag with Chicken and seal. Refrigerate for 1 to 8 hours.

Position a rack in the upper third of the broiler. Line a baking sheet with aluminum foil.

Remove Chicken with marinade from plastic bag. Discard marinade. Shake off excess and place chicken on plate to salt and 2 tbsp. oil and toss to coat. Place chicken in a single layer on the prepared baking sheet and broil, turning once, until browned,
5 minutes per side. Set aside.

In a saucepan over medium heat, warm the remaining 3 tbsp. of oil and add Garlic and remaining Ginger. Cook stirring frequently until the onion is soft (4-5 mins). Add Cardamom Pods, the remaining Cumin, Coriander, Turmeric and Cayenne and cook, stirring constantly, about 2 minutes. Add the Tomatoes and cook, stirring occasionally, for about 5 minutes. Add water to keep sauce from sticking to pan. Add Jalapeno, cream and remaining water, bringing to a slight boil. Reduce the heat to low and simmer until the sauce is creamy, 5-8 minutes.

Add the chicken and the remaining ¼ tsp. Garam Masala to the sauce and season with salt. Simmer until the chicken is heated through, 8 minutes. Serve immediately with steamed Basmati Rice. Serves 2-4.

January 27, 2016 | Unregistered CommenterMark Allston