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Ingredients
| cardamom (ground): 1/2 tsp |
| ground cumin: 1/2 tsp |
| ground coriander: 1/2 tsp |
| cayenne pepper: 1/2 tsp |
| ground cinnamon: 1/4 tsp |
| ground turmeric: 1/4 tsp |
| paprika: 1 tsp |
| garam masala: 2 tsp |
| vegetable oil: 2 Tbl |
| onions: 1 (finely chopped) |
| ginger (minced): 1 Tbl (grated) |
| garlic: 2 cloves (minced) |
| canned red tomatoes: 15 oz (diced) |
| canned tomato paste: 1 Tbl |
| chicken broth: 1 cup |
| chicken breasts: 1.5 lbs |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| whole plain yogurt: 3 Tbl |
Chicken Tikka Masala
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
- In a small mixing bowl, combine cardamom, cumin, corriander, cayenne pepper, cinnamon, turmeric, paprika and garam masala; set aside.
- In a large frying pan, heat oil on medium-high heat.
- Add onions and cook until translucent and very tender and lightly golden; about 4 - 5 minutes.
- Stir in the spices, minced ginger and minced garlic and cook for 1 minute longer.
- Stir in tomatoes including liquid, tomato paste and chicken broth and bring to a simmer and simmer for 4 minutes.
- Cut chicken into 3/4 inch cubes, place in a bowl and season with salt and pepper, the add to the frying pan.
- Cover the pan and return to simmer and simmer until the chicken is cooked through and the sauce has thickened; about 10 minutes.
- Stir in yogurt and heat for 1 minute.
- Serve with cooked Basmati Brown Rice.
- Boneless chicken thighs may also be used instead of chicken breasts.
- Whipping cream may be used instead of yogurt.