Chicken Tikka Masala

A classic curry-stand recipe

Chicken Tikka Masala
Chicken Tikka Masala

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons of clarified butter

  • 1

    onion, finely chopped

  • 4

    cloves garlic, minced

  • 1

    tablespoon ground cumin

  • 1

    teaspoon salt

  • 1

    teaspoon ground ginger

  • 1

    teaspoon cayenne pepper

  • 1/2

    teaspoon ground cinnamon

  • 1/4

    teaspoon ground turmeric

  • 1

    (15 ounce) can tomato sauce

  • 1

    cup heavy whipping cream

  • 2

    teaspoons paprika

  • 2

    tablespoon olive oil

  • 1

    Rotisserie Chicken

  • 1/2

    teaspoon curry powder

Directions

1. Heat butter in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic; cook and stir just until fragrant, (about one minute). Sir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes. 2. Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes. 3. Heat olive oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder and stir until chicken is lightly coated, about 3 minutes. Stir often. Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce in sauce for 5 minutes and serve. 4. Serve on rice cooked with one chicken bouillon cube or one cup of chicken broth per 1/2 cup uncooked rice.

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