BEST CHICKEN TIKKA MASALA

Hallo friend HEAVEN FOOD, On this occasion I will share the recipe very tasty cuisine, I've provided recipes complete with cooking from scratch how to make it to the end of cooking. Hopefully the contents of postings Cookbook that I write this you can understand. This, he'll cooking recipes BEST CHICKEN TIKKA MASALA

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I’m in love with this chicken tikka masala recipe — it’s restaurant quality, made from scratch, and easy to make. It’s relatively quick to whip up as well; most of the time is spent marinating the chicken and only 20 minutes is spent simmering the sauce on the stove. If chicken tikka masala is your go-to dish to order at Indian restaurants, then you’ve got to try this!

If you like chicken tikka masala, you should also check out this delicious Indian-inspired dry curry dish: golden cauliflower curry with potatoes.

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
  • 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.