Chicken Tikka Masala
For marinating the chicken:
- 1 1/2 cup plain yogurt
- 1 tbsp garam masala
- juice of 1 lemon
- 2 tsp ground black pepper
- 1/2 tsp ground ginger
- 600g boneless and skinless chicken breasts cut into bite size pieces
For The Gravy
- 2 tbsp cooking oil
- 7 garlic cloves, minced
- 1 white onion,chopped
- 15 oz can diced tomato, pureed on a blended
- 1 cup whipping cream or all-purpose cream
- 1 tbsp butter
- 2 tbsp garam masala
- 1 tsp paprika
- 1 tsp salt
- 1 tsp sugar
For Serving
- Basmati rice
- cilantro, chopped
- naan or pita bread
- Marinate the Chicken:Combine the first five ingredients in a large bowl and mix well. Add the chicken pieces and marinate in the fridge for at least 1 hour.
- Heat oil in a pot. Sauté onion and garlic until onion becomes translucent. Fry the chicken pieces shaking off excess marinade) until it becomes a little brown.
- Pour in the rest of the marinade, tomato puree, all purpose cream butter, garam masala, paprika, salt, and sugar. Bring to a boil and then reduce heat to simmer.
- Simmer for 25 minutes, stirring occasionally. Sauce will thicken and become a thick gravy. Add more salt and sugar depending on your taste.
- Serve over basmati rice and naan, sprinkled with lots of chopped cilantro.