Empty My Fridge
Chicken Tikka Masala
Ingredients
- Chicken breast · boneless skinless2 lb
- Masala paste¼ cups
- Yoghurt½ cups
- Vegetable oil1–2 tbsp
- Canned tomato2 cups
- Heavy cream1 cup
- Salt1–2 tsp + 2 tsp
- Rice2 cups
- Cilantro¼ cups + 1
- Onion2
- Garlic5 cloves
- Ginger1
- Garam masala3 tbsp
- Chili powder1 tbsp
- Clove · ground½ tsp
- Cayenne pepper½ tsp
- Lemon
Instructions
- Blend all the masala paste ingredients in a food processor until smooth. Set aside about 1/4 cup for this recipe and freeze the rest.
- Cut the chicken into bite-sized pieces. Marinate them with 1-2 tablespoons of the masala paste and the yogurt for about 30 minutes in the fridge.
- Start the rice according to the package directions.
- Heat a large, deep nonstick skillet over medium-high heat and add 1-2 tablespoons of oil. Cook the chicken in batches, without moving it, until well browned on the outside. Remove and set aside; it does not need to be fully cooked yet.
- Add 2-3 tablespoons of masala paste to the same skillet and stir-fry for a few minutes. Add the tomato purée and the browned chicken, then simmer for 10-15 minutes until the chicken is fully cooked.
- Stir in the cream or coconut milk and season with salt. Let it stand for a while so the sauce thickens slightly. Serve over rice topped with cilantro.
Summarized from Pinch of Yum's video. Watch it for the details.
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