CHICKEN TIKKA MASALA
This is my absolute favorite Indian food when I am in the mood to eat meat. It is comfort in a bowl. Serves 6.
For the chicken marinade:
1 package organic skinless chicken breasts, cut into cubes
1 C plain yogurt
1 1/2 Tbsp minced garlic
1 Tbsp ginger
1 tsp turmeric
1 tsp ground cumin
1 tsp ground red chili powder
1 tsp of salt
For the sauce:
2 Tbsp of vegetable oil
2 Tbsp butter
1 large white onion, finely diced
1 1/2 Tbsp garlic, finely grated
1 Tbsp ginger, finely grated
1 tsp garam masala
1 1/2 tsp ground cumin
1 tsp turmeric powder
1 tsp ground coriander
14 oz (400g) tomato puree
1 tsp ground red chili powder (adjust to your taste preference)
1 tsp of JF Spicy Salt or JF Universal Salt (or both)
1 1/4 C of heavy or thickened cream (use evaporated milk for lower calories)
1 tsp brown sugar
1/4 C water if needed
4 Tbsp fresh cilantro or coriander to garnish
PROCESS:In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour.
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. Finish cooking the chicken in the sauce.
Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.
Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
Garnish with cilantro and serve with fresh, hot basmati rice.
Recipe adapted from Cafe Delites.