Recipe Info Chicken Tikka Masala

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By headhusband

Easy

Fairly cheap

You will love this dish. Britain has named it their "National Dish." Serve it over rice with naan or paratha.

For 8 Person(s)

0.25 cup(s) Cilantro, fresh, chopped (about .4 oz)
3 Tbsp(s) Olive oil
1 medium Onion, diced (about 6.5 oz)
2 medium Garlic Cloves, minced
2 tsp(s) Ginger, grated
2 Jalapenos, diced
1 Tbsp(s) Tomato Paste
1 Tbsp(s) Garam Masala
28 floz Tomatoes, Whole Peeled
3 tsp(s) Sugar
0.75 tsp(s) Salt
1 cup(s) Heavy Cream
1 tsp(s) Turmeric

In a small bowl, combine cumin, coriander, cayenne and salt. coat chicken with spice mixture. Add the garlic and ginger. Rub it into the chicken and drizzle with olive oil. Place the chicken in a plastic bag and refrigerate overnight or at least a few hours.
Add the yogurt and refrigerate for an additional 1-2 hours. You may want to knead it as it marinates.
In a large frying pan heat oil and saute onion until light golden, about 8-10 minutes.
Add garlic, ginger, jalapeno, tomato paste, and garam masala. Cook, stirring frequently until fragrant, about 3 minutes.
Add crushed tomatoes, sugar, turmeric, and salt. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.
Stir in cream and return to simmer. Remove pan from heat, cover and keep warm.
Broil the chicken coated in yogurt 12 minutes each side. Make sure the meat reaches160º F.
Let the chicken rest for 5 minutes, then cut into 1 inch chunks. Add the chicken to the warm sauce.
Stir in cilantro and serve over rice with naan or paratha.
If sauce is too thick, thin it with cream, milk or chicken stock.

Chicken Tikka Masala