Chicken Tikka Masala is one of my favourite dishes, and this recipe is the bomb! Everything is made in the same pan, so the flavour of the meat transfers into the curry making for a meaty, rich, and creamy sauce that is to die for. This is one of those recipes that I guarantee you’ll make again and again for years to come 🙂
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RECIPE FOR GARAM MASALA
INGREDIENTS
Chicken Marinade
1 cup, Plain Yogurt
Juice of ½ Lemon
3 cloves of Garlic, finely grated
1 tbsp, Ginger, finely grated
2 tsp, Garam Masala
½ tsp, Salt
6, Boneless Skinless Chicken Thighs, cut into bite size pieces
In a bowl, combine all ingredients and marinate for 1 hour.
For the Sauce
2 tbsp, Vegetable/Canola Oil
2 tbsp, Butter
2 medium Onions finely diced
3 cloves of Garlic, finely grated
1 tbsp Ginger, finely grated
1/2 tsp, Turmeric Powder
1 tsp, Ground Coriander
1 tsp, Ground Cumin
1 tsp, Garam Masala
1 tsp, Ground Red Chili Powder
2 cups, Strained Tomato Sauce
1 cup, Heavy Cream
Salt to Taste
Fresh Coriander to garnish
METHOD
In a large pot, heat oil on Medium-High. When hot, add chicken pieces, ensuring not to crowd the pan. Cook for 2-3 minutes a side, until browned. Set aside.
*The Chicken doesn’t have to be cooked through at this stage
In the same pan, add butter and Onions, and cook until soft and translucent. Add Ginger and Garlic, and sautee for 30-45 seconds. Then add Turmeric, Coriander Powder, Cumin, Garam Masala. Fry until fragrant (15-20 seconds).
Add Tomato Sauce, Ground Red Chili and season with salt to taste. Simmer for 15-20 minutes on low heat, stirring occasionally until Tomato Sauce thickens, and takes on a deep reddish brown colour.
Add Chicken and Heavy Cream, and cook for an additional 10 minutes until mixture is bubbling, glossy, and thick.
Garnish with fresh Coriander and serve with hot Basmati Rice, and/or Naan/Rotis.
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