Chicken Tikka Masala

By charlotteh371

Ingredients

• For the Chicken Tikka
• 1/2 tbsp paprika
• 1 tsp chili powder
• 2 tbsp garam masala
• 1/4 tsp tandoori food coloring (or powdered red food coloring)
• 1 1/2 tbsp lemon juice
• 4 garlic cloves
• 2 in piece of ginger
• 1/2 cup fresh cilantro leaves
• 1/2 cup thick plain yogurt
• 1 lb boneless, skinless chicken
• For The Masala
• 1 tbsp oil
• 1 onion, finely chopped
• 2 cardamom pods
• 2 garlic cloves, minced
• 14 oz canned tomatoes (you can substitute 14 oz freshly chopped tomatoes + their juice)
• 1/4 tsp ground cinnamon
• 1 tbsp garam masala
• 1/2 tsp chili powder
• 1 tsp brown sugar
• 1 1/4 cups cream or milk
• 1 tbsp cilantro leaves

Preparation

Step 1

Make the Chicken Tikka
1.Make the marinade by combining the paprika, chili powder, garam masala, food coloring, lemon juice, cloves, ginger, cilantro, and yogurt in a food processor. Mix until smooth.
Chop the chicken into approximately even cubes

Combine the chicken and marinade into a zip top bag, a Tupperware with a lid or other container with a lid and let marinade in the fridge for up to 5 hours.

Preheat the oven to 400 degrees and put the oven rack on the top rung. Put a cooling rack on top of a baking sheet (preferably one with a lip. Using tongs or your hand, spread the chicken pieces over the cooling rack then place in the oven to cook the chicken for 15 to 20 mins or until cooked through.

Make the Masala:

Heat the oil in the saucepan and add the finely chopped onion and cardamom pods. Cook until the onion starts to brown. Add the garlic and cook for about 1mins then add the tomato and cook until thickens (about 10mins). Add the cinnamon, garem marsala, chili powder, and brown sugar and cook for about 1mins. Stir in the cream or milk and add the cooked chicken pieces. Simmer for about 5 mins or until the chicken is re-heated. (note: the longer it simmers the more red it will become in color). Garnish with chopped cilantro.