Chicken Tikka Masala
Serves 4-6
For the Marinade
- 1 teaspoon Garam Masala
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 1.5 cups plain yogurt
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 3 pounds chicken tenders or boneless skinless thighs, cut into 2 inch cubes
For the Sauce
- 2 tablespoons Liokareas Chili Olive Oil
- 1 onion, diced
- 1 Serrano Chile, minced
- 2 cloves garlic minced
- 2 teaspoons fresh ginger, minced
- 1 tablespoon tomato paste
- 1 tablespoon Garam Masala
- 1 28 oz can crushed tomatoes
- 1 tablespoon brown sugar
- 1/2 cup heavy cream
- Fresh cilantro
For the chicken:
Combine all ingredients for marinade and add chicken. Marinate for at least one hour. Skewer chicken. While sauce is simmering, preheat oven to the broil setting. Line a large baking pan with foil. Broil chicken for approximately 8 minutes per side or until it reaches 165 degrees. Watch closely!
For the sauce:
Heat Liokareas Chili Olive Oil over med heat. Add onion and cook until softened, about 8 minutes. Add chili and cook another 2-3 three minute. Add garlic and ginger and cook another minute. Add spices and tomato paste and sauté until fragrant. Add tomatoes and brown sugar. Simmer for 15-20 minutes. Add in cream and handful of fresh cilantro. Remove cooked chicken from skewers and stir into sauce
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