Chicken Tikka Masala

Tikka Masala is Britain’s national dish. It is created from India’s Butter Chicken dish. Tikka is a boneless piece of meat, and Masala is a spicy sauce. There are two parts to this recipe. The first is to grill the chicken, and the next is to prepare the sauce and add grilled chicken to the sauce.



This recipe was provided by Rupen Rao, an Indian food entrepreneur and cookbook author. Rupen has launched his line of delicious Indian simmer sauces, which can be  purchased online  on his website.





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Chicken Tikka Masala
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Course Main Course Cuisine British, Indian

Prep Time 10 minutes minutes Cook Time 1 hour hour 10 minutes minutes Total Time 1 hour hour 20 minutes minutes

Servings 4 servings

Author Rupen Rao


Ingredients Grilled chicken: 1-½ lbs boneless skinless chicken breasts cut in 2 inch cubes 1 teaspoon sea salt 1 tablespoon curry powder 1- teaspoon garam masala ground ½ cup milk yogurt plain, whole 2 tablespoons lemon juice 2 tablespoons sunflower oil Tikka masala sauce: 4 tablespoons unsalted butter 1 cup red onion roughly chopped 1 inch piece ginger 3 garlic cloves peeled 1 tablespoons dry fenugreek leaves 1- teaspoon curry powder ½ teaspoon garam masala 2 cups canned tomatoes chopped 1- cup water ½ cup heavy cream
Instructions Mix ‘Grilled Chicken’ ingredients in a medium bowl. Spread on a cookie sheet and set aside. Pre-heat oven at 425 °F/ 218 ℃. Place cookie sheet in the oven and bake for 30 minutes. Flip the chicken pieces after 20 minutes. Meanwhile, in a 3-qt Dutch oven over medium heat, add all the ‘Tikka Masala Sauce’ ingredients. Bring to a boil and remove from heat. Puree the sauce in a blender and bring it back to the Dutch oven over medium heat. Add chicken pieces to the sauce and stir. Cook COVERED on low heat for 20 minutes. Adjust salt, if required. Add a couple of tablespoons of water if the curry is too thick. Serve with good quality garlic naan.

Notes
The post Chicken Tikka Masala appeared first on Chef's Pencil .