Chicken Tikka Masala

Name: Chicken Tikka Masala
Total time: 60 min
Ingredients: 3 Chicken breast, chopped; 120 ml Greek yoghurt; 5 cloves Garlic, peeled minced; 5 tsp Ginger, minced; Lemon; 3 tsp Coriander seed, ground; ½ tsp Turmeric; 1 ½ tsp Cumin; 3 tsp Paprika; ½ tsp Chili powder; 1 pinch + ½ tsp Cinnamon; ½ tsp Salt; ½ tsp Black pepper; 3 tbsp Vegetable oil; 1 tbsp Butter; 1 Onion, finely chopped; 1 tsp Garam masala; 2 tbsp + 400 g Tomato, paste, chopped; 1 Bell pepper, seeded sliced; 180 ml Heavy cream; 3 tbsp Almond, ground; 1 tbsp Brown sugar; Rice; 1 tbsp Cilantro, finely chopped; Chili pepper, chopped

By Kitchen Sanctuary · 60 min

Ingredients

Chicken breast · chopped3
Greek yoghurt120 ml
Garlic · peeled minced5 cloves
Ginger · minced5 tsp
Lemon
Coriander seed · ground3 tsp
Turmeric½ tsp
Cumin1 ½ tsp
Paprika3 tsp
Chili powder½ tsp
Cinnamon1 pinch + ½ tsp
Salt½ tsp
Black pepper½ tsp
Vegetable oil3 tbsp
Butter1 tbsp
Onion · finely chopped1
Garam masala1 tsp
Tomato · paste, chopped2 tbsp + 400 g
Bell pepper · seeded sliced1
Heavy cream180 ml
Almond · ground3 tbsp
Brown sugar1 tbsp
Rice
Cilantro · finely chopped1 tbsp
Chili pepper · chopped

Instructions

Put the chicken pieces in a bowl or freezer bag with the yogurt, garlic, ginger, lemon juice, ground coriander, turmeric, cumin, paprika, chilli powder, cinnamon, salt and pepper. Mix well, cover and refrigerate for 2 to 3 hours.
About 35 to 40 minutes before serving, start the sauce.
Heat the neutral oil and butter in a large frying pan over medium-high heat until the butter melts. Add the onion and cook for 4 to 5 minutes until softened.
Add the garlic, ginger, garam masala, ground coriander, paprika, cumin, cinnamon and tomato purée. Stir and cook for 2 to 3 minutes until fragrant.
Add the red bell pepper, chopped tomatoes and water. Bring to the boil, then simmer for 15 to 20 minutes until thickened. Meanwhile, start boiling the rice.
Spread the marinated chicken on a baking sheet.
Brush the chicken with the 2 tbsp vegetable oil and grill for 8 to 10 minutes until lightly charred. Turn the pieces with tongs if they are not cooking through underneath. Check that a larger piece has no pink inside.
When the sauce is nearly ready, stir in the cream, ground almonds and brown sugar, then add the cooked chicken. Cook for 5 more minutes to heat through.
Serve with boiled rice and fresh coriander, with chillies if you like.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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