Tag: chicken tikka masala

Ingredients

• 5 garlic cloves, minced
• 2 inch piece of ginger, chopped
• 3 tsp. curry powder
• 2 tsp. coriander
• 2 tsp. cumin
• 1 tsp. cayenne pepper
• 1 1/2 c. plain yogurt(for marinade) 1/2 cup for sauce.
• 1 tbsp. salt
• 4 boneless skinless chicken breast
• 1 yellow onion, diced
• 1 can tomato paste
• 1 28 oz. can of whole peeled tomatoes and their juices
• 1 1/2 c. heavy cream
• 1/2 cup chopped cilantro
• steamed basmati rice for serving

Directions

1. Put garlic, ginger, curry powder, coriander, salt and cumin in a small bowl.
2. Put yogurt for marinade and half your spice mixture into a bowl big enough for your chicken. Cover the chicken in the marinade and set aside.
3. Put cayenne, onion and tomato into large pan and cook until onion browns. About 5-8 minutes. Put the other half of your spice mixture in and cook another 4-5 minutes.
4. Add the tomatoes smashing them with your spatula or tongs. Bring it to a boil and then turn the heat down and simmer for about 8 minutes.
5. Add cream, yogurt and cilantro and simmer for 30-40 minutes stirring occasionally.
6. Meanwhile preheat your broiler. Line a baking sheet with foil and put a wire rack in it. Arrange chicken in a single layer on the rack and broil until it starts to blacken. The chicken is not done cooking though. Should take about 10 minutes.
7. While the chicken is cooking start your rice. Whether you cook it on the stove or in the microwave it should take about 20 minutes.
8. Take your chicken out of the oven after about 10 minutes and cut it into bite sized pieces. Add it to the sauce and cook another ten minutes. Serve with cilantro basmati rice.