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Tich’s Chicken Tikka Masala

Tich's Chicken Tikka Masala
Yields
4 - 6 servings

This impressive Indian dish is made with a homemade marinade for the chicken breasts and a mouth-watering gravy. Serve with Basmati rice and warm naan if desired.

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ingredients

Marinade

1
cup plain yogurt
1
Tbsp ginger garlic paste
½
tsp red chili powder
½
tsp garam masala
½
tsp dried fenugreek
2
lb(s) boneless chicken breasts
1
pinch salt

Gravy

1
tsp whole cumin
1
tsp whole coriander
3
cloves garlic, finely chopped (1 Tbsp)
3
white onions, finely chopped (2 cups)
1
Tbsp ginger garlic paste
4
large tomatoes, finely chopped (2 cups)
1
tsp turmeric powder
½
tsp red chili powder
½
tsp dried fenugreek
½
tsp garam masala
1
tsp ground cumin
1
Tbsp butter
½
cup cream
1
tsp honey
1
Tbsp chopped ginger
2
Tbsp chopped cilantro, plus more for plating
½
red bell pepper, sliced (½ cup)
½
green bell pepper, sliced (½ cup)
Salt
Vegetable oil, for frying
Basmati rice (optional)
Naan, warmed (optional)
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directions

Notes

Special Equipment:  Skewers, barbecue (optional)Chicken must marinate for 6 to 8 hours.

Step 1

To make a marinade for the chicken, stir together yogurt, ginger garlic paste, red chili powder, garam masala, dried fenugreek, and salt.

Step 2

Submerge chicken in the marinade; cover and refrigerate for 6 to 8 hours. Add chicken pieces to the bowl and submerge them in the marinade; cover and refrigerate for 6 to 8 hours.

Step 3

Once chicken is done marinating, preheat barbecue or oven to 400ºF.

Step 4

Remove chicken from marinade and slide onto skewers.

Step 5

Grill chicken for 6 to 7 minutes; flip and continue grilling for 6 to 8 minutes, until chicken is no longer pink in the centre.

Step 6

Set chicken aside while you make the gravy.

Step 7

Heat 1 tablespoon of cooking oil in a large saucepan over medium low heat until oil starts to shimmer.

Step 8

Stir in whole cumin and coriander; heat until spices start to sputter.

Step 9

Add garlic and half of the white onion (1 cup); stir and cook over medium low heat for 12 minutes, until onions are soft and caramelized.

Step 10

Once onions have softened, add ginger garlic paste and chopped tomatoes; continue stirring and cooking for 1 to 2 minutes.

Step 11

Stir in a pinch of salt, turmeric powder, red chili powder, dried fenugreek, garam masala, and cumin; continue stirring and cooking for 2 to 3 minutes.

Step 12

Slide the cooked chicken off the skewers into the pan and add butter, cream, honey, ginger, and cilantro.

Step 13

Simmer chicken in the sauce for 3 to 4 minutes.

Step 14

In a separate pan, heat oil over medium heat.

Step 15

Add peppers and the reserved onions (1 cup) to the pan; stir and cook for 1 to 2 minutes.

Step 16

Transfer peppers and onions into the pan with the chicken and simmer sauce over medium low heat for an additional 2 minutes.

Step 17

Divide chicken and sauce between serving dishes, sprinkle with chopped cilantro, and serve with basmati rice or warm naan bread.

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