Chicken Tikka Masala

Recipe from What's Cookin, Chicago?

We rarely eat Indian food, but J and I have decided I should make it more often.  This chicken was so delicious!  We absolutely loved the mix of flavors in this dish.

I completely prepped the chicken and made the sauce the night before, so all I had to do the next day was cook the chicken and heat the sauce back up.  I know there are a lot of ingredients to this dish, but it is so easy to put together.

I served it over Garlic Fried Rice.

1 t ground cumin
1 t garlic powder
1/2 t cayenne pepper
2 t salt
4 large boneless, skinless chicken breasts
1 c plain yogurt
1 T vegetable oil
3 medium garlic cloves, minced
1 T fresh grated ginger

2-3 T vegetable oil
1 medium onion, finely diced
2 garlic cloves, minced
2 t fresh grated ginger
1 T tomato paste
1 T garam masala
1 can (28 ou) crushed tomatos
2 t sugar
1/2 t salt
2/3 c heavy cream
1/4 c chopped cilantro (optional)

Combine cumin, garlic powder, salt and cayenne in a small bowl and sprinkle onto both sides of chicken.  Press to adhere.  Place chicken in a baking dish, cover with plastic wrap, and refrigerate for 30-60 minutes.

Meanwhile, combine the yogurt, oil, garlic and ginger with a whisk.  After chicken is refrigerated for allotted time, cover it with the yogurt mixture - turning chicken to coat both sides.  Recover with plastic wrap and return to refrigerator for at least 6 hours or overnight.

For the sauce, heat oil in a medium sized saucepan over medium heat until hot.  Add onion and cook until lightly browned, 8-10 minutes, stirring frequently.  Add garlic, ginger, tomato paste and garam masala and cook for about 3 minutes more.

Add crushed tomatos, sugar and salt and bring to a boil.  Reduce heat, cover and simmer 15 minutes.  Stirring occasionally.  At this point, remove from heat, let cool, and place in a storage container to refrigerate overnight.

The next day, adjust oven rack to about 6 inches from top of oven and preheat the broiler.

Remove sauce from fridge and heat up in a saucepan or dutch oven over medium heat.  Stir in cream, return to simmer, then remove from heat and cover to keep warm.

Place chicken on a parchment lined baking sheet. Broil until the thickest parts register at 160 degrees, about 10-18 minutes, flipping once about halfway through cooking.

Let chicken rest about 5 minutes, then cut into 1-inch chunks and add to warm sauce.  Before serving, stir in or garnish with cilantro, if desired.



Great recipe. Mine favorite way of making it is given at chicken tikka masala recipe .

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