Chicken Tikka Masala

Chicken Tikka Masala

Try this indian recipe chicken tikka massala, it's restaurant quality and it's easy to make.

Chicken Tikka Marsala

 

Yield : 4 servings

Ingredients

For marinating the chicken:

• ·         12 ounces boneless and skinless chicken breasts, chopped
• ·         1 cup plain 2% fat greek yogurt (about 6-7 ounces)
• ·         1 tablespoon garam masala
• ·         1 tablespoon lemon juice (about half a lemon)
• ·         2 teaspoons black pepper
• ·         1/4 teaspoon ground ginger

For the sauce:

• ·         15 ounce can tomato sauce or puree
• ·         2 cups heavy whipping cream
• ·         1 jalapeño, seeded and diced
• ·         5 garlic cloves, minced
• ·         1 tablespoon butter
• ·         4 teaspoons garam masala
• ·         1 teaspoon paprika
• ·         1/2 teaspoon salt

For serving:

·         basmati rice or naan

·         cilantro or parsley

Instructions

1. Marinating the chicken: Combine all marinade ingredients in a bowl and mix well. Add chicken chunks and coat with the marinade. Let sit in the refrigerator for at least 1 hour.
2. Sautéing the chicken: Add chicken chunks along with the marinade to a 3-quart pan over medium-high heat and sauté until the chicken is mostly cooked, about 5 minutes.
3. Simmering the sauce: Reduce to medium heat. Add butter, jalapeño, and garlic to the same pan. Cook until the garlic browns, about 1 minute. Add the tomato sauce, heavy whipping cream, garam masala, paprika, and salt. Mix well. Bring to a boil and then decrease heat to a simmer over medium-low heat. Simmer until the sauce thickens, about 20 minutes, stirring occasionally.
4. Serving: Serve with basmati rice or naan. Garnish with cilantro or parsley.

Originally recipe from : Savory Tooth