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Clean recipe · recipegirl.com

Chicken Tikka Masala

Perfect for lovers of Indian food!

Original recipe: recipegirl.com

Yield:
6 servings
Prep:
30 min
Cook:
75 min
Total:
165 min
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Chicken Tikka Masala

Ingredients

  1. ½ teaspoon ground cumin
  2. ½ teaspoon ground coriander
  3. ½ teaspoon (or more) cayenne pepper
  4. 1 teaspoon salt
  5. 6 medium boneless, skinless chicken breasts
  6. 1 cup Greek Yogurt ((not fat free – I used 2% Fage))
  7. 2 tablespoons vegetable oil
  8. 3 medium garlic cloves, (minced)
  9. 1 tablespoon fresh grated ginger
  10. 3 tablespoons vegetable or canola oil
  11. 1 large onion, (diced)
  12. 3 medium garlic cloves, (minced)
  13. 2 teaspoons fresh grated ginger
  14. 1 medium Serrano chili ((ribs and seed removed), minced)
  15. 1 tablespoon tomato paste
  16. 1 tablespoon garam masala
  17. One 28 ounce can crushed tomatoes
  18. 2 teaspoons sugar
  19. 1 teaspoon salt
  20. 1 cup heavy cream
  21. ¼ cup fresh cilantro leaves, (chopped (plus extra for garnish))

Instructions

  1. CHICKEN

    Combine the cumin, coriander, cayenne and salt in a small bowl. Place the chicken breasts on a large sheet pan and flatten a little to ensure even baking. Sprinkle both sides of the chicken with the spice mixture and press into the meat.
  2. In a medium mixing bowl combine the yogurt, oil, garlic and ginger. Spoon the yogurt mixture evenly over both sides of the chicken and spread to cover. Using tongs, place the chicken breasts in large ziplock bag and refrigerate for at least 1 hour or up to 8 hours.
  3. Preheat oven to 400 degrees.
  4. Place the chicken breasts on a rimmed baking sheet in a single layer. Bake for 40 minutes, turning once after 20 minutes. Bake until the chicken is fully cooked and lightly browned. Remove and let the chicken rest for about 10 minutes. Carefully slice into bite size pieces.

  5. MASALA SAUCE

    While the chicken is in the oven, prepare the sauce. Warm the vegetable oil in a large Dutch oven over medium heat. Add the onion and cook stirring frequently until light golden brown, about 10 minutes. Add the garlic, ginger, chili pepper, tomato paste and the garam masala. Cook stirring continuously until fragrant, about 3 minutes.
  6. Add the crushed tomatoes, sugar and salt. Bring mixture to a boil and reduce the heat to medium low. Cover and simmer 15 minutes stirring occasionally. Stir in the cream and return to a simmer. Remove the pan from the heat and cover to keep warm.
  7. Toss the chicken in the warm masala sauce but do not cook.  Stir in the cilantro and check the seasoning. Garnish with additional cilantro if desired.