Post on 11-Oct-2020
Idiot’s Kitchen Recipe – Chicken Tikka Masala Recipe from www.idiotskitchen.com
Ingredients: 3 boneless, skinless chicken breast halves ½ cup plain yogurt 1 clove garlic, pressed or minced ½ teaspoon cumin ½ teaspoon ground coriander 2 Tablespoons olive oil 1 large onion, finely chopped 3 cloves garlic, finely chopped 1-‐inch piece ginger, peeled and grated or minced (about 1 Tablespoon) 2 Tablespoons Garam Masala powder ½ teaspoon smoked paprika ½ teaspoon cayenne pepper 1 (14.5 oz.) can diced tomatoes ½ cup water 1½ cups tomato puree ½ cup heavy cream Salt & Pepper Cilantro for garnish White or brown cooked basmati rice In a small bowl, combine ½ cup plain yogurt, 1 clove of garlic (pressed or minced), ½ teaspoon cumin, and ½ teaspoon ground coriander. Trim any excess fat off 3 boneless, skinless chicken breast halves and season them lightly with salt & pepper. Place the chicken in a shallow dish and coat on both sides with the yogurt sauce. If you have time to do this step ahead, let the chicken marinate in the refrigerator for 1 hour or more. If not, let the chicken marinate while you prepare the sauce.
Heat 2 Tablespoons of olive oil in a large pot over medium high heat. Add 1 large chopped onion and sauté until tender and just slightly browned, about 5 minutes. Add 3 cloves of finely chopped garlic and 1 Tablespoon (a 1-‐inch piece) of grated fresh ginger to the pot. Add 2 Tablespoons of garam masala powder, ½ teaspoon smoked paprika, and ½ teaspoon cayenne pepper. Toast the spices with the onions for 30-‐60 seconds. Add 1 (14.5 oz.) can of diced tomatoes and ½ cup water and scrape up any browned bits from the bottom of the pot. Add 1½ cups tomato puree and stir to combine. Bring the pot to a simmer, cover, and cook on low heat while you cook the chicken. (Note: the sauce can be prepared to this step ahead of time and held or reheated.) Preheat the oven broiler to high and place the oven rack in the upper middle of the oven, about 10-‐12 inches from the heat element. Cover a baking sheet with foil and place a baking rack on top. Put the yogurt covered chicken on the baking rack and broil 10-‐12 minutes until golden brown and slightly charred. Turn the chicken over and cook an additional 10 minutes on the second side. Watch the chicken to be sure it doesn’t burn moving it lower in the oven if necessary. When the chicken has cooked through, allow it to rest 5 minutes then cut it into chunks. Add ½ cup of heavy cream to the sauce. Taste and adjust the seasonings, salt & pepper. Add the chicken pieces to the sauce and simmer gently for 10 minutes for the flavors to combine. Garnish with fresh cilantro and serve with white or brown basmati rice. Makes 6 servings and is great leftover. © Idiot’s Kitchen 2014