Chicken Tikka Masala Recipe

Name: Chicken Tikka Masala Recipe
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 with the yogurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chilli powder, cinnamon, salt and pepper. Mix well, cover and marinate in the fridge for 2 to 3 hours.
About 35 to 40 minutes before eating, start the sauce.
Heat the 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. Stir, bring to a boil, then simmer for 15 to 20 minutes until thickened. Meanwhile, bring the rice to the boil.
Spread the marinated chicken out on a baking sheet.
Brush the chicken with the oil and grill for 8 to 10 minutes until lightly charred. Turn the pieces with tongs if they are not cooking through underneath. The chicken is done when a larger piece is no longer pink in the middle.
When the sauce is nearly ready, stir in the cream, ground almonds and sugar, then add the cooked chicken. Cook for 5 more minutes to heat through.
Serve with boiled rice, topped with fresh coriander and fresh chillies if you like.

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

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