Chicken Tikka Masala
SERVES: 4 TO 6
Prep + Cook Time: One hour, 25 minutes
CALORIES: 541 PER SERVING, NOT INCLUDING RICE OR NAAN
Ingredients for Marinade:
1 c. plain yogurt, whisked until smooth
1 tbsp grated fresh ginger
3 tbsp chopped garlic
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 lb boneless, skinless chicken breasts, poked with a fork, and cut into large bite-sized chunks
Ingredients for Sauce:
3 tbsp butter
3 tbsp chopped garlic
2 tbsp minced ginger
2 serrano peppers, minced (seeds removed if you don't want it spicy)
2 tbsp tomato paste
1 tsp garam masala
2 tsp paprika
8 Roma tomatoes, cored & diced
1 1/2 tsp kosher salt
1 to 2 c. water
1/2 c. heavy cream
Minced fresh cilantro, for garnish
Cooked rice, naan, or crusty piece of bread, for serving
Directions:
For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the butter. When the butter has melted, add the ginger, garlic and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off. I find if you core them, you won’t need this extra water.
In a separate skillet, heat 1 tbsp canola oil over medium heat. Place the chicken in the skillet, and cook for two minutes on each side until the chicken is browned. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce). Note: You can also grill the chicken, if you’d like.
Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread.