This impressive Indian dish is made with a homemade marinade for the chicken breasts and a mouth-watering gravy. Serve with Basmati rice and warm naan if desired.
Directions for: Tich's Chicken Tikka Masala
Ingredients
Marinade1 cup plain yogurt
1 Tbsp ginger garlic paste
tsp red chili powder
tsp garam masala
tsp dried fenugreek
2 lb(s) boneless chicken breasts
1 pinch salt
Gravy1 tsp whole cumin
1 tsp whole coriander
3 cloves garlic, finely chopped (1 Tbsp)
3 white onions, finely chopped (2 cups)
1 Tbsp ginger garlic paste
4 large tomatoes, finely chopped (2 cups)
1 tsp turmeric powder
tsp red chili powder
tsp dried fenugreek
tsp garam masala
1 tsp ground cumin
1 Tbsp butter
cup cream
1 tsp honey
1 Tbsp chopped ginger
2 Tbsp chopped cilantro, plus more for plating
red bell pepper, sliced (1/2 cup)
green bell pepper, sliced (1/2 cup)
Salt
Vegetable oil, for frying
Basmati rice (optional)
Naan, warmed (optional)
Directions
Marinade1. To make a marinade for the chicken, stir together yogurt, ginger garlic paste, red chili powder, garam masala, dried fenugreek, and salt.
2. Submerge chicken in the marinade; cover and refrigerate for 6 to 8 hours. Add chicken pieces to the bowl and submerge them in the marinade; cover and refrigerate for 6 to 8 hours.
3. Once chicken is done marinating, preheat barbecue or oven to 400F.
4. Remove chicken from marinade and slide onto skewers.
5. Grill chicken for 6 to 7 minutes; flip and continue grilling for 6 to 8 minutes, until chicken is no longer pink in the centre.
6. Set chicken aside while you make the gravy.
Gravy1. Heat 1 tablespoon of cooking oil in a large saucepan over medium low heat until oil starts to shimmer.
2. Stir in whole cumin and coriander; heat until spices start to sputter.
3. Add garlic and half of the white onion (1 cup); stir and cook over medium low heat for 12 minutes, until onions are soft and caramelized.
4. Once onions have softened, add ginger garlic paste and chopped tomatoes; continue stirring and cooking for 1 to 2 minutes.
5. Stir in a pinch of salt, turmeric powder, red chili powder, dried fenugreek, garam masala, and cumin; continue stirring and cooking for 2 to 3 minutes.
6. Slide the cooked chicken off the skewers into the pan and add butter, cream, honey, ginger, and cilantro.
7. Simmer chicken in the sauce for 3 to 4 minutes.
8. In a separate pan, heat oil over medium heat.
9. Add peppers and the reserved onions (1 cup) to the pan; stir and cook for 1 to 2 minutes.
10. Transfer peppers and onions into the pan with the chicken and simmer sauce over medium low heat for an additional 2 minutes.
11. Divide chicken and sauce between serving dishes, sprinkle with chopped cilantro, and serve with basmati rice or warm naan bread.
Tips and Substitutions
Special Equipment: Skewers, barbecue (optional)
Chicken must marinate for 6 to 8 hours.
Source and Credits
Courtesy of Sujoy Saha and Mandy Jawle of Tich
See more: Chicken, Comfort Food, Indian, Main, Vegetables