Chicken Tikka Masala

Course: Main Course

Cuisine: Indian

Prep Time: 45

Cook Time: 45

Total Time: 1 30

Servings: people

Calories: 230kcal

Author: Lord Byron's Kitchen

Tender chicken breast pieces, marinated in yogurt and spices, and simmered in a thick, luscious curry sauce. Why go out for Indian food when you can make Chicken Tikka Masala at home? Going out is so last year, anyway!

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Ingredients

For the Marinade:

5 large skinless and boneless chicken breasts, cut into 1 inch cubes
1 cup plain yogurt
4 cloves garlic, finely minced
2 tablespoons ginger, grated
2 teaspoons garam masala
1 teaspoon turmeric
2 teaspoons cumin
1 teaspoon chili powder

For the Sauce:

2 tablespoons vegetable oil
2 tablespoons butter
1 large onion, finely chopped
4 cloves garlic, finely minced
1 tablespoon ginger, grated
2 teaspoons garam masala
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon coriander
2 tablespoons tomato paste
5 cups tomato sauce
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon brown sugar
1/4 cup water
1/4 cup cilantro or parsley, for garish

Instructions

Whisk together the marinade ingredients. Stir in the chicken pieces, being sure to coat every single piece. Cover and refrigerate for 30 minutes.
While the chicken is marinating, make the sauce by adding the butter and onions to a heavy bottomed pot. Cook the onions in the butter until well cooked - about 5 minutes over medium heat.
Add the garlic and ginger. Cook for 3 minutes more.
Next, add the garam masala, cumin, turmeric, and coriander. Stir into the onions and garlic mixture.
Add the tomato paste. Stir to combine and cook for 2 minutes.
Next, add the salt, chili powder, and tomato sauce. Stir to combine everything. Place a lid on the pot and simmer for 10 minutes.
Lastly, stir in the brown sugar and water. Use a blender to puree the sauce until smooth and creamy. Lower the heat to the lowest setting, place a lid on the pot, and start frying the chicken.
To fry the chicken, add the vegetable oil to the large skillet and turn the heat to medium. Once the pan is hot enough, fry the chicken in batches, about 3 minutes per side. The chicken does not need to be cooked all the way through, as it will cook more when added to the sauce. Transfer the chicken to a bowl and fry the next batch.
Once the chicken is all fried, bring the sauce back to a low boil - medium low heat. Add the chicken, along with all of the juices that might have collected in the bowl. Stir the chicken gently into the sauce.
Place the lid on the pot and cook for 15 minutes.
Serve with rice, garnish with parsley or cilantro, and a bit of plain yogurt. Enjoy!

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