Homemade Chicken Tikka Masala
You've recently felt the need for a change. Something to liven things up and put a wrench into the monotony of routine. Here comes the chicken tikka masala. Sure, it takes two days to prepare, but when paired with fluffy steamed rice or buttery, garlic naan, it's well worth the wait. Still don't trust us? Try it out for yourself!
Ingredients
- Ingredients
- for 5 servings
- CHICKEN MARINADE
- 3 boneless, skinless chicken breasts
- ½ cup plain yogurt
- 2 tablespoons lemon juice
- 6 cloves garlic, minced
- 2 Table Spoons of Tikka Masala Spice Mix
- SAUCE
- 3 tablespoons oil
- 1 large onion, finely chopped
- 2 tablespoons minced ginger
- 8 cloves garlic, minced
- 3 teaspoons of Tikka Masala Spice Mix
- 2 teaspoons garam masala
- 1 tablespoon tomato puree
- 3 ½ cups tomato sauce
- 1 ¼ cups water
- 1 cup heavy cream
- ¼ cup fresh cilantro, for garnish
- cooked rice, for serving
- naan bread, for serving
- SPECIAL EQUIPMENT
- Bamboo or wooden skewer
Instructions
Preparation
1. Cut the chicken into bite-sized pieces. Stir together the cubed chicken, yogurt, lemon juice, garlic, and, Tikka Masala spice Mix until well-coated.
2. Cover and refrigerate for at least 1 hour, or overnight.
3. Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.
4. Place the marinated chicken pieces on bamboo skewers and place them over the preheated baking sheet, leaving room beneath the chicken to assist distribute heat more evenly. Bake for about 20 minutes, or until the edges are somewhat dark brown.
5. In a large saucepan over medium heat, heat the oil, then sauté the onions, ginger, and garlic until soft but not browned. Stir in the star spice Tikka Masala mix and garam masala for about 30 seconds, or until the spices are aromatic. Stir in the tomato puree, tomato sauce, and 14 cup water, then bring to a boil and continue to simmer for 5 minutes. Pour the cream in.
6. Cook for another 1-2 minutes after removing the chicken off the skewers and adding it to the sauce. Garnish with cilantro and serve with rice or naan bread.
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