Chicken Tikka Masala

Chicken Tikka Masala served with basmati rice. Naan bread and raita .

So I have come to the conclusion that I honestly just like curry and it isn’t just the Trinidadian curry that I grew up on. I had Thai curry before and then went on to perfect my own recipe for it and now I’ve had Indian curry. The first time I had chicken tikka masala was actually last year on my sisters trip to Epcot during the food and wine festival. I tasted it and immediately fell in love! When I saw that my favorite grocery store Trader Joe’s had a frozen version of it, I questioned it but decided to give it a try and I was also pleased. All that was left was for me to try my hand at making it, so on to Pinterest I went. I looked through a couple different versions and kind of pieced together the basics.This isn’t a super fancy and precise recipe,I’m no professional and allot of my cooking is based on my own measuring and preferences but I put this together the best way I could. Hope you enjoy!

Recipe

Marinade for chicken

• 1lb boneless, skinless chicken thighs. (Can use breast but should leave it to marinade longer so it isn’t dry). Cubed

• I cup of plain yogurt

• 1 tablespoon minced garlic

• I tablespoon grated ginger

• 2 teaspoons garam masala

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 1/2 teaspoon chili powder

• 1 1/2 teaspoon salt

• 1 teaspoon cayenne pepper

Sauce

• 1 tablespoon Canola oil/ vegetable oil

• 2 tablespoons unsalted butter

• 1/2 yellow onion finely diced

• 1 tablespoon minced garlic

• I tablespoon grated ginger

• 2 teaspoons garam masala

• 1 1/2 teaspoon ground turmeric

• 1 1/2 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 can tomato sauce

• 1/2 tablespoon brown sugar

• 1 teaspoon chili powder

• 1/2 tablespoon salt

• 1 1/2 cup heavy cream

• 1/4 cup water

• 2 tablespoons Cilantro for garnish

1. Add chicken to a bowl with marinade ingredients and leave to marinade for 1 hour or more if possible.

2. In a medium heat skillet heat oil and add chicken pieces. Be sure to do it in batches until browned. Set aside, it will finish cooking in the sauce.

3. Melt butter in pan and cook onions. When onions are soft add garlic and ginger.

4. Add garam masala, cumin, turmeric and coriander.

5. Pour in tomatoes sauce and chili powder. Simmer until sauce thickens. Add salt to taste and sugar to adjust acidity.

6. Stir in heavy cream and add back in chicken and cook until chicken is cooked through. Adjust thickness of sauce by adding water as needed.

7. Garnish with cilantro and serve with basmati rice or naan bread.