Chicken Tikka Masala

One of my favorite go to dish when I go to an Indian restaurant is Chicken Tikka Masala. Found a pretty good receipe with a few substitutions in spices. This is probably the one I will use to make in the future as well. Pretty straight forward and good pairing with just simple rice.

Ingredients (for 2 servings):

For the Chicken Marinade

  • 2 big boneless and skinless chicken breasts cut into bite size pieces
  • 0.6 cup plain yogurt
  • 1 tbsp minced garlic
  • 0.6 tbsp ginger (I used ginger powder)
  • 1 tsp curry powder
  • 0.6 tsp tumeric
  • 0.6 tsp cumin
  • 0.6 tsp ground red chili powder
  • 0.6 tsp salt

For the sauce

  • 1.5 tbsp of oil
  • 1 tbsp of butter
  • 1 medium onion finely diced
  • 1 tbsp minced garlic
  • 0.6 tbsp ginger (used ginger powder)
  • 1/4 cup tomato paste with 1/2 cup water mixed
  • 1 tsp curry powder
  • 1 tsp ground cummin
  • 0.6 tsp tumeric
  • 0.6 tsp ground all spice
  • 0.6 tsp red chili powder (adjust to taste preference)
  • 0.6 tsp salt
  • 3/4 unsweetened almond milk
  • 0.6 tsp brown sugar

Directions:

  1. In a bowl, combine the diced chicken with all of the ingredients of the chicken marinade. Let it marinade for 10 minutes to 1 hour(or overnight). [I just let it marinade for about 20 minutes still came out great]
  2. Heat oil in a large skillet over medium-high heat. When fully heated, add the chicken pieces (in batches if needed to not overcrowd the skillet). Cook until browned on each side (only about 3 minutes). Set aside and keep warm. The chicken will be finished cooking in the sauce.
  3. Melt the butter int he same pan and fry the onions until soft scraping up any brown bits stuck in the skillet.
  4. Add garlic and ginger, saute until fragrant. Then add the curry powder, cumin, tumeric and all spice. Saute until fragrant.
  5. Pour in the tomato paste and water mixture, chili powder and salt. Let simmer, stirring occasionally, until sauce thickens and becomes a deep brown red color.
  6. Stir in milk of choice and sugar. Add the chicken and its juices back into the pan and cook until the chicken is cooked through and the sauce is thickened and bubbling.
  7. Serve with rice. Enjoy!

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