Creamy Chicken Tikka Masala
Chicken Tikka Masala is widely considered Britain’s national dish. This culinary delight has Indian origins and was modified to satisfy the desire of British people to have their meat served in a gravy. Tikka Masala is made of boneless chicken (can substitute chickpeas for vegetarians) marinated in spices and yogurt, roasted in an oven, and served in a rich, creamy tomato sauce.
Recipe courtesy of California Wines.
Ingredients
Chicken Marinade | ||
| 44ml | vegetable oil | |
| 1 lb | boneless and skinless chicken thighs or breast cut into bite-sized pieces | |
| 16 tbsp | plain yogurt | |
| 1 tbsp | minced garlic | |
| 1 tbsp | minced ginger | |
| 1 tbsp | garam masala | |
| 1 tsp | turmeric | |
| 1 tsp | ground cumin | |
| 1 tbsp | minced jalapeno pepper | |
| 1 tsp | salt | |
Sauce | ||
| 4 tbsp | butter | |
| 2 | small white onions (or 1 large onion) finely diced | |
| 1 tbsp | garlic finely grated | |
| 1 tbsp | ginger finely grated | |
| 1 tsp | garam masala | |
| 2 tsp | ground cumin | |
| 1 tsp | turmeric powder | |
| 1 can (156 ml) | tomato paste | |
| 1 tsp | salt | |
| 280 ml | 35% heavy cream or use heavy Greek yogurt 9% or 11% | |
| 1 tsp | brown sugar | |
| 118 ml | water | |
