Chicken Tikka Masala

Prep time: 30 minutes
Cook time: 35 minutes
Total time: 65 minutes
Servings: 4

Don’t be intimidated by the list of ingredients, these are just spices, and believe me, it’s WORTH it!

Ingredients:

For the chicken:

• 400 g (14 oz) boneless and skinless chicken breasts
• 120 mL (1/2 cup) milk
• 3 cloves of garlic
• 15 g (0,5 oz) fresh ginger
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground red chili powder
• 1/2 tsp of salt

For the sauce:

• 200 g (1 cup) tomato puree (grated tomatoes)
• 25 g (1 Tbsp + 2 tsp) unsalted butter
• 3 Tbsp vegetable oil
• 240 mL (3/4 cup + 3 Tbsp) heavy or thickened cream (use a low-fat cream for lower calories)
• 2 Tbsp fresh cilantro or parsley to garnish

Spices:

• 1 small onion
• 4 cloves of garlic
• 15 g (0,5 oz) frech ginger
• 1 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1/2 tsp ground coriander
• 1/2 tsp ground red chilli powder (adjust to your taste preference)
• 1/2 tsp salt

Directions:

1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
2. Prepare the sauce. Heat oil in a large skillet. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
3. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric, chilli powder and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally. If needed, add 1 Tbsp olive oil.
4. Pour in the tomato puree and salt. Let simmer for about 10 – 15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
5. Stir the cream through the sauce.
6. Now you need to fry the chicken. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side.
7. Add the chicken into the pan with sauce and cook for an additional 8 – 10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.

Notes:

• Garnish with cilantro or parsley, and serve with hot garlic butter rice.