Empty My Fridge
Amazing Chicken Tikka Masala
Ingredients
- Chicken thigh · boneless28 oz
- Yoghurt1 cup
- Garlic3 tbsp
- Ginger2 tbsp
- Garam masala3 ½ tsp
- Turmeric · powder2 tsp
- Cumin · ground2 ½ tsp
- Chili pepper2 tsp
- Salt2 tsp
- Vegetable oil2 tbsp
- Butter2 tbsp
- Onion2
- Coriander seed · ground1 tsp
- Tomato14 oz
- Chili powder1 tsp
- Heavy1 ¼ cups
- Brown sugar1 tsp
- Cilantro4 tbsp
Instructions
- Combine the chicken with all the marinade ingredients in a bowl. Marinate for 10 minutes to an hour, or overnight if you have time.
- Heat the oil in a large skillet or pot over medium-high heat. Once it sizzles, fry the chicken in batches of two or three without crowding, browning 3 minutes per side. Set aside and keep warm; it will finish cooking in the sauce.
- Add the garlic and ginger and sauté 1 minute until fragrant. Add the garam masala, cumin, turmeric and coriander and fry about 20 seconds, stirring often.
- Pour in the tomato puree, the chili powders and the salt. Simmer 10 to 15 minutes, stirring now and then, until the sauce thickens and turns a deep brown-red.
- Stir in the cream and sugar. Return the chicken and its juices to the pan and cook 8 to 10 more minutes, until the chicken is cooked through and the sauce is thick and bubbling.
- Garnish with cilantro and serve.
Summarized from Cafe Delites's video. Watch it for the details.
More recipes with
GarlicOnionTomatoGingerCreamBrown sugarYoghurtHeavy cream
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