This dish brings home the flavors of South Asia in an immensely satisfying way. Roasted pieces of succulent chicken are doused in a rich and spicy tomato based sauce. The chicken is slow cooked and fully infused with the aromatic spices. It pairs well with nan/pita bread or basmati rice. A perfect meal to warm up any cold evening!

Ingredients (Tikka Masala)

Marinade:

  • 2 lb boneless chicken breast pieces
  • 1 cup plain yogurt
  • 1 1/2 tbsp garlic paste
  • 1 tbsp ginger paste
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1/2 tsp ground red chili powder)
  • 1 tsp of salt
  • 1/4 tsp black pepper

Sauce:

  • 2 tbsp of oil
  • 2 tbsp butter
  • 1 large onion finely diced
  • 1 1/2 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 1/2 tsp garam masala
  • 1 1/2 tsp ground cumin
  • 1 tsp turmeric powder
  • 1 tsp ground coriander
  • 14 oz tomato sauce
  • 1 teaspoon red chili powder
  • 1 1/4 cups of heavy or thickened cream
  • 1 teaspoon brown sugar
  • 2 tsp lemon juice
  • 1/4 cup water if needed
  • 1 teaspoon salt
  • cilantro for garnish

Method

Prep Time: 45 min

Cook Time: 10 min

(Serves 6-8)

  1. In a bowl, combine chicken with all of the ingredients for the marinade; let marinate for a min of 30 min or overnight for best results.
  2. Heat oil in a large skillet or pot over medium-high heat. Add chicken pieces in batches of two. Fry until browned for only 3 minutes on each side. Set aside.
  3. Melt the butter in the same pan. Fry the onions until soft while scraping up any browned bits stuck on the bottom of the pan.
  4. Add garlic and ginger and sauté for 1 minute; then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds, stirring occasionally. Pour in the tomato sauce, chili powder, and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
  5. Stir the cream and brown sugar; finally, add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through.
  6. Serve warm and garnish with cilantro!

Note: adapted recipe from “cafe delites”