Chicken tikka masala

Source : In Fine Taste

A creamy Indian curry, to serve with naan, rice or cauliflower rice.

6 servings – Prep 10 min, marinating 15 min, cook 20 min

Ingrédients

  • Chicken marinade:
  • 2 pounds skinless boneless chicken breast, cut into small bite-sized pieces
  • 1 cup plain Greek yogurt
  • 1 ½ tablespoons minced garlic
  • 1 teaspoon ground ginger
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon kashmiri chili (or regular chili powder)
  • Salt (teaspoons; number missing on the printout)
  • Sauce:
  • 2 tablespoons oil
  • 2 tablespoons butter
  • 1 large onion, diced
  • 1 ½ tablespoons minced garlic
  • 1 teaspoon ground ginger
  • 1 ½ teaspoons garam masala
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon ground coriander (or ¼ cup chopped fresh cilantro)
  • 14 ounces canned tomato sauce
  • 1 teaspoon kashmiri chili (or regular chili powder)
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1 ¼ cups heavy cream (or canned coconut milk)
  • Chopped cilantro for garnish

Préparation

  1. Stir the yogurt and marinade spices together in a large bowl or zip bag, add the chicken and coat it well. Marinate for at least 15 minutes, or up to overnight.
  2. Heat the oil in a large saucepan over medium-high heat and sear the chicken in small batches, about 2 minutes per side. It does not need to be cooked through yet. Set aside.
  3. Add the butter, garlic, onion and ginger to the pan and fry for about 1 minute, stirring so the garlic does not burn.
  4. Stir in the tomato sauce, the remaining spices and the sugar, and simmer for 10 minutes, stirring now and then, until thickened.
  5. Return the chicken to the pan with the cream, bring back to a simmer and cook 10 more minutes, until the chicken is cooked through and the sauce is thick.
  6. Thin with a little water or cream if needed. Garnish with cilantro and serve with rice.

Astuce : Extra vegetables (diced bell pepper, tomatoes) can be added, though not traditional. Low-carb: serve with cauliflower rice. Paleo/Whole30: use coconut or almond yogurt in the marinade and full-fat coconut milk instead of cream.