To me, Sunday’s are about relaxing at home with the family. It’s a good time to download and prepared for the upcoming week. Especially by nourishing your body with yummy food. I use the extra time on Sundays make a more interesting, ethnic meal. This hearty, flavor-packed chicken tikka masala will certainly warm your heart and soul. The combination of broiled, perfectly seasoned, yogurt-marinated chicken simmered in a creamy coconut sauce served over white basmati rice is truly the perfect meal for a Sunday supper. Enjoy!
Chicken Tikka Masala
Serves: 6-8 servings
Ingredients
- 1 tablespoon garam masala
- 1 tablespoon ground coriander
- 1 tablespoon turmeric
- 2 teaspoons ground cumin
- 1 teaspoon cayenne
- 1 teaspoon salt
- 6 garlic cloves, minced
- 2 teaspoons freshly grated peeled ginger
- 1 cup regular yogurt
- 2 pound boneless, skinless chicken breasts
- 2 tablespoons ghee
- 1 onion, minced
- 3 cardamon pods
- 2 tablespoons tomato paste
- 1-28 ounce can crushed tomatoes
- 1 cup heavy cream
- ¼ cup chopped cilantro
Instructions
- Make spice mixture by combining garam masala, coriander, turmeric, cumin, cayenne, and salt.
- Combine ½ of spice mixture (reserving the other half), yogurt, 3 cloves minced garlic, and ginger in a medium bowl and mix well. Add chicken and stir to coat. Cover and refrigerate for 6 to 24 hours.
- Warm ghee in a large skillet over medium heat. Add onions and saute until soft and translucent, about 5 minutes. Add remaining garlic and cook another minute. Add tomato paste, tomatoes and cardamon pods and remaining spice mixture and bring mixture to a boil. Reduce heat to a simmer and cook 8-10 minutes.
- Add cream and cilantro and simmer, stirring occasionally for 30-40 minutes.
- Meanwhile pre-heat broiler and line a baking sheet with aluminium foil.
- Arrange chicken on a wire rack in a single layer and place on the baking sheet.
- Broil chicken until it starts to blacken in spots, about 10 minutes. Don't worry if it isn't cooked through.
- Cut chicken into bite sized pieces add to sauce and simmer another 10 minutes. Remove cardamon pods.
- Serve immediately with rice.
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