Chicken Tikka Masala
Chicken Tikka Masala is an Indian inspired dish that can be adapted for taste. It can be spicy or not. The star of the dish is by far the Garam Masala, the spices in this dish will surely tantalize your taste buds.
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Equipment
- 1 Cast Iron Pot Can use a heavy bottom pot
- 1 Wooden Spatula
- 2 Cutting Boards One for meat and one vegetables
- 2 Medium Bowls One for tomatoes, one for cooked chicken
- 1 Small Bowl For mixed spices
- Multiple Measuring Spoons
- 1 Spoon to peel the Ginger
Ingredients
Marinade
- 1/2 Cup Greek Yogurt
- 1 Tbsp Mixed Dry Spices Turmeric, Garam Masala, Paprika, Chili Powder
- 1 Tsp Kosher Salt
For the Masala
- 1 Lb Boneless Chicken Breast
- 1/2 Lb Boneless Chicken Thighs
- 1 Tbs Olive Oil
- 1 Onion
- 1 Tbs Ghee
- 2 Garlic Cloves
- 1/2 Tsp Ginger Root
- 14 Oz Crushed Tomatoes
- 1/3 Cup Mushrooms
- 1 Tsp Brown Sugar
Dry Spices for Masala
- 1 Tsp Coriander
- 1 Tsp Chili Powder
- 1 Tsp Cumin
- 1/2 Tsp Paprika
- 1/2 Tsp Black Pepper
- 1 Tbsp Garam Masala
- 1/4 Tsp Cardamom
- 1 Tsp Turmeric
- 1/8 Tsp Cinnamon
- 1/8 Tsp Cloves
- 1 Tsp Chili Pepper
Finishing Sauce Ingredients
- 2 Tbs Greek Yogurt
- 1/4 Cup Cream
- 1 Tbsp Fresh Cilantro
Instructions
- Cube the chicken breast and thighs into bit sized pieces
- Marinate for a minimum of 15 minutes the chicken in some greek yogurt and a combined total of 1 tablespoon of all the dry spices.
- Dice the onion
- Mince the garlic
- Peel and mince the ginger
- Heat pan on med/high heat, add olive oil
- Add the ghee
- Once heated ,add the chicken
- Once cooked remove the chicken and set aside
- Turn the heat to a medium low In the same pan add the onions
- Add the fresh ginger
- Add all the dry spices
- Add the garlic, cook only until you smell the garlic
- Add the crushed tomatoes
- Stir to incorporate any bits of spice that may have stuck to the pan
- Add in the mushrooms
- Add the cooked chicken back in
- Add the brown sugar
- Cover and let it simmer for approximately 10 minutes stirring occasionally. Check your heat to make sure its low enough that you do not burn the sauce or it will taste terrible and you will have to start over.
- Taste at this point taste for additional spices, if you want it hot add more cayenne or if you want more Indian spice add more garam masala, salt etc
- If your sauce is too thick you may add some water
- Place the cover on the pot and cook for another 15 minutes
- Mix in the yogurt and cream
- Add in the fresh cilantro and serve over rice
Video
Notes
By meal prepping this dish ahead of time you can have a lovely dish on the table in no time at all. You can even make the rice up to 3 days ahead of time (rice is not included in the nutritional information).
We suggest at the very minimum you prepare the chicken and marinate it together and then pre-measure your spices into a bag so that you have less to deal with on the day you cook it.
Chop an onion, some garlic, fresh ginger, a few mushrooms, and cilantro and you can have dinner on the table in 30 minutes.
Nutrition
Calories: 450kcalCarbohydrates: 15gProtein: 40gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 156mgSodium: 335mgPotassium: 1003mgFiber: 3gSugar: 8gVitamin A: 708IUVitamin C: 16mgCalcium: 110mgIron: 3mg
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