Chicken Tikka Masala Recipe by Firl Family Recipes
Cooking Instructions 1 Cut up chicken and put in 8x8 baking dish. Sprinkle with garlic powder, salt, and garam masala. Coat chicken mixture with yogurt. Cover with foil and refrigerate at least 2 hours, preferably over night. 2 Preheat oven to 400 F. Bake chicken for 30 minutes, or until pieces reach 165 F. Check temp after 25 minutes and stir. Remove foil for the last few minutes of cook time if necessary. 3 Cook rice. Mince garlic and ginger. 4 Heat a deep saucepan on medium. Add butter, garlic, and ginger. Fry for 30 seconds, then add tomato paste until desired color and flavor is achieved. Wisk while cooking for 1 minute. 5 Add tandoori masala and garam masala and cook an additional 30 seconds. 6 Wisk in chicken cooking liquid. Then add cream and wisk until smooth. 7 Add cooked chicken to the sauce and simmer for 10 minutes. Add frozen peas during the last few minutes of cook time, if desired. 8 Serve over cooked rice. 1 Cut up chicken and put in 8x8 baking dish. Sprinkle with garlic powder, salt, and garam masala. Coat chicken mixture with yogurt. Cover with foil and refrigerate at least 2 hours, preferably over night. 1 Cut up chicken and put in 8x8 baking dish. Sprinkle with garlic powder, salt, and garam masala. Coat chicken mixture with yogurt. Cover with foil and refrigerate at least 2 hours, preferably over night. 2 Preheat oven to 400 F. Bake chicken for 30 minutes, or until pieces reach 165 F. Check temp after 25 minutes and stir. Remove foil for the last few minutes of cook time if necessary. 2 Preheat oven to 400 F. Bake chicken for 30 minutes, or until pieces reach 165 F. Check temp after 25 minutes and stir. Remove foil for the last few minutes of cook time if necessary. 3 Cook rice. Mince garlic and ginger. 3 Cook rice. Mince garlic and ginger. 4 Heat a deep saucepan on medium. Add butter, garlic, and ginger. Fry for 30 seconds, then add tomato paste until desired color and flavor is achieved. Wisk while cooking for 1 minute. 4 Heat a deep saucepan on medium. Add butter, garlic, and ginger. Fry for 30 seconds, then add tomato paste until desired color and flavor is achieved. Wisk while cooking for 1 minute. 5 Add tandoori masala and garam masala and cook an additional 30 seconds. 5 Add tandoori masala and garam masala and cook an additional 30 seconds. 6 Wisk in chicken cooking liquid. Then add cream and wisk until smooth. 6 Wisk in chicken cooking liquid. Then add cream and wisk until smooth. 7 Add cooked chicken to the sauce and simmer for 10 minutes. Add frozen peas during the last few minutes of cook time, if desired. 7 Add cooked chicken to the sauce and simmer for 10 minutes. Add frozen peas during the last few minutes of cook time, if desired. 8 Serve over cooked rice. 8 Serve over cooked rice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls The Whole Shabang Shrimp (Boiling Crab Style) Potato Wedges or JoJo Potatoes Roasted eggplant Parmesan healthy version Chicken Wings with Honey Spicy BBQ sauce Pumpkin Cheese Cake The Whole Shabang Shrimp (Boiling Crab Style) Potato Wedges or JoJo Potatoes Roasted eggplant Parmesan healthy version Chicken Wings with Honey Spicy BBQ sauce Pumpkin Cheese Cake Indonesian Lamb Satay Boiled plantain with garden egg sauce Lemonade peach tea punch aka fountain of youth juice Kachumbari Aunty Eiko's Orange Juicy Cake Roasted eggplant Parmesan healthy version Brad's crab and shrimp enchiladas The Whole Shabang Shrimp (Boiling Crab Style) Dip fried potatoes Potato Wedges or JoJo Potatoes Indonesian Lamb Satay Boiled plantain with garden egg sauce Lemonade peach tea punch aka fountain of youth juice Kachumbari Aunty Eiko's Orange Juicy Cake Roasted eggplant Parmesan healthy version Brad's crab and shrimp enchiladas The Whole Shabang Shrimp (Boiling Crab Style) Dip fried potatoes Potato Wedges or JoJo Potatoes