Chicken Tikka Masala

Chicken Tikka Masala

Main Courses · Provided by Dennis Madsen

Ingredients

Chicken Spice Marinade

  • 28 oz. Boneless Chicken thigh meat
  • 1 Cup Plain Greek Yogurt
  • 1 1/2 TBS Minced Garlic
  • 1 tsp Ginger 
  • 2 tsp Grand Masala Mixture
  • 1 tsp Tumeric
  • 1 tsp Cumin
  • 1 tsp Red Chili Sauce
  • 1/2 tsp Red Chili Powder
  • 1 tsp Salt


For the Sauce:

  • 2 TBS oil
  • 2TBS butter
  • 1 large onion finely chopped
  • 1 1/2 TBS garlic - finely grated
  • 1 TBS Ginger - finely chopped
  • 1 1/2 tsp Garam Masala
  • 1 1/2 tsp Cumin - ground
  • 1 tsp Turmeric powder
  • 1 tsp Coriander ground
  • 14 oz tomato puree or sauce
  • 1 tsp Chili Sauce
  • 1 tsp Red Chili Powder - adjust for desired heat
  • 1 tsp Salt
  • 1 1/4 cups of heavy cream
  • 1 tsp brown sugar
  • 1/4 cup water - if needed
  • 4 TBS cilantro for garnish



Garam Masala Mixture

1 part Cumin and 1 part Cardamom

1/4 part each of:: Allspice, Black Pepper, Coriander, Cloves, and Nutmeg



Instructions


  1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
  2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
  3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. 
  4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
  5. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
  6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
  7. Garnish with cilantro