Chicken Tikka Masala

Delicious! Rivals your favorite Indian restaurants Tikka Masala.
Photo by Kimberly D.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Marinade:

  • 1

    cup plain yogurt, whisked until smooth

  • 3

    tablespoons Ginger-Garlic Paste, recipe follows 1 teaspoon kosher salt

  • 1/2

    teaspoon freshly ground black pepper

  • 1

    pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks

  • Sauce:

  • 2

    teaspoons olive oil

  • 3

    tablespoons butter

  • 1/3

    cup Ginger-Garlic Paste, recipe follows

  • 2

    serrano peppers, minced (seeds removed if you don't want it spicy)

  • 2

    tablespoons tomato paste

  • 1

    teaspoon garam masala

  • 2

    teaspoons paprika

  • (1) 15 oz. can Diced Tomatoes

  • 1 1/2

    teaspoons kosher salt

  • 1 to 2

    cups water

  • Cooking Spray, for grilling

  • 1/4

    cup heavy cream

  • 1/4

    cup fresh cilantro, chopped

  • Cooked rice, naan, or crusty piece of bread, for serving

Directions

Ginger-Garlic Paste: 1/4 cup cloves garlic, whole 1/4 cup fresh ginger, peeled, cut into 1/2-inch slices 1/8 cup canola oil Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste. Marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight. Sauce: Place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors. Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. Add more water as needed. Meanwhile, fire up your grill. When it is nice and hot, coat with cooking/grill spray. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce). Pour the sauce into a blender, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with fresh cilantro, and serve over rice, with naan. Enjoy!

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