Chicken Tikka Masala
Serves: 3
Jadyn Kohler
1 January 1970
Based on User reviews:
48
Spice
43
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Plain Yogurt1 tbsp
Paprika (smoked)1 tbsp
Ground Coriander1 tbsp
Ground Cumin2 tsps
Cayenne Pepper1 tsp
Lemon Zest1 tsp
Ground Cinnamon2 cloves
Garlic (minced)2 tbsps
Vegetable Oil2 tbsps
Unsalted Butter1 large
Onion (sliced)1 tbsp
Tomato Paste2 tsps
Garam Masala1 tbsp
Red Wine Vinegar1 cup
Heavy Cream1 cup
Cilantro (chopped fresh)Directions:
1
For the chicken and marinade: Sprinkle the chicken pieces with salt and pepper
2
Combine the yogurt with the paprika, coriander, cumin, cayenne, lemon zest, cinnamon, garlic and ginger in a mixing bowl
3
Mix together well then pour into a resealable plastic bag
4
Add chicken pieces and shake around to coat all the pieces evenly
5
Place in the refrigerator and marinate for 1 hour
6
Heat a grill to high
7
Wipe down the grates with an oil-blotted paper towel to create a nonstick surface
8
Remove the chicken from the marinade and wipe off any excess
9
Grill the chicken pieces until well-marked, 3 to 4 minutes per side
10
Remove to a plate and set aside
11
For the sauce: Set a Dutch oven over medium heat
12
(Alternatively, you can cook in a pressure cooker
13
Simply cut the cooking time in half and cook over medium heat with medium pressure
14
) Coat with the oil and add the butter
15
Add the garlic and onions
16
Cook until translucent and fragrant, 3 to 4 minutes
17
Add the tomato paste, paprika and garam masala
18
Cook for 2 to 3 minutes to toast the spices and cook the tomato paste
19
Add the crushed tomatoes, vinegar and grilled chicken pieces
20
Stir well and simmer until the chicken is tender, 25 to 30 minutes
21
Finish the sauce with the heavy cream
22
Season with salt and pepper
23
Garnish with the cilantro
24
Wine paring for meal: dry Riesling or sparkling wine