Chicken Tikka Masala

You are itching for a change right now You know, to spice things up and throw a spanner in the works Entrée: Chicken Tikka Masala Sure, it might take a couple of days to throw together, but when you pair it with some fluffy steamed rice or buttery, garlic naan, it's worth the wait. Don't believe us? Try it yourself!

Components

For 5 servings

Chicken Marinade

3 boneless, skinless chicken breasts

½ cup plain yogurt (125 grams)

2 tbsp lemon juice

6 cloves garlic, chopped

1 tablespoon chopped ginger

2 teaspoons of salt

2 tsp ground cumin seeds

2 tsp garam masala

2 tsp paprika

SAUCE

3 Tablespoons oil

1 large onion, finely chopped

2 tablespoons chopped ginger

8 cloves garlic, chopped

2 tsp ground cumin seeds

2 tbsp ground turmeric

2 tsp ground coriander

2 tsp paprika

2 tsp chili powder

2 tsp garam masala

1 tablespoon tomato puree

3 ½ cups tomato sauce (800 grams)

1 ¼ cups water (300 mL)

1 cup heavy cream (250 mL)

¼ cup fresh cilantro (10 grams), for garnish

Cooked rice, to serve

Naan bread, for serving

Prepare the chicken:

Trim the chicken thighs of any extra fat Cut into bite-sized pieces about 1/2 to 1/2 inch wide Place the chicken thigh pieces in a medium bowl

Add yogurt, ginger, garlic, cumin, paprika, and salt Using your hands, mix the chicken with the seasoning until the chicken is evenly coated.

Marinate the chicken:

Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 45 minutes or overnight. (Marinating for 4 to 6 hours is ideal.

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Cook the Chicken:

Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Add the chicken thigh pieces and cook for about 6 to 7 minutes, until they are cooked through. Transfer to a plate and set aside

Toast the spices:

Wipe out the pan you use to cook the chicken Heat the remaining canola oil over medium heat Add the onion and cook for 5 minutes until soft, stirring frequently

Add chopped ginger, minced garlic, coriander, paprika, hot spices, pepper, black pepper, salt, and cayenne. Let the spices cook until fragrant, about 30 seconds to a minute

Make the sauce:

Add the crushed tomatoes to the pan with the spices and let everything cook for 4 minutes, stirring frequently. Add yogurt and stir to combine

Simmer the sauce:

Reduce the heat to medium-low and let the sauce simmer for another 4 minutes Add chicken pieces to the pan and coat with sauce

enjoy