Chicken Tikka Masala
4 servings Chicken Tikka Masala is most often found at Indian restaurants where I have eaten. You will be amazed at how easy this meal is to prepare! Read more With this recipe, you do not need the Garam Masala seasoning mixture, which is commonly used. You are going to prepare the seasoning mixture on your own! That will give you better control over the flavor and help you save some money! Read less x saved Tom the Chef Founder January 19, 2024 45 min.1+ h.1/5 45 min. 1+ h. 1/5 Directions: 1. Seasoning mixture: 1.1. Place into a medium mixing bowl: 5 TSP of ground turmeric 4 TSP of ground ginger 1 TBSP of ground cumin 1 TBSP of ground coriander 1 TSP of ground pepper ¼ TSP of ground cinnamon Pinch of ground cloves ½ TSP of salt 5 cloves of garlic – grated Stir with a whisk until fully mixed (about 30 seconds). 1.2. Then, put about 2/3 of the mixture into a small food container and place it in the refrigerator for later sauce preparation. 1.3. Leave the remaining ⅓ in a mixing bowl for the following step. 2. Chicken preparation: 2.1. Make sure that the chicken breasts are properly rinsed under cold water and that the unwanted parts are removed. 2.2. Cut chicken breasts into large pieces (about 6 from each breast). 2.3. Add chicken into the medium mixing bowl with seasoning mix. 2.4. Add: 1 cup of white plain yogurt Thoroughly fold all together with a spatula. 2.5. Cover with plastic wrap and marinate for at least 30 minutes on the countertop (or preferably overnight in the refrigerator). 3. Grill or sauté the chicken: A. Grill: Tip: Put chicken meat on skewers for easier manipulation. 1. Place on the medium heat grill: Chicken from step 2 Grill until you reach a nice sear, but the protein is not fully cooked yet (about 2 minutes from each side). 2. Put protein aside – it will be added and cooked in the sauce later. B. Sauté: 1. While the sauce is simmering, preheat a fry pan on medium-high heat with 2 TBSP of frying oil and add: Chicken from Step 2 Sear with occasional stirring until you reach a nice sear — but the protein is not fully cooked yet (about 3 – 4 minutes). 2. Put protein aside – it will be added and cooked in the sauce later. 4. Sauce: 4.1. Preheat stir fry pan on medium-high heat with 2 TBSP of frying oil and add: 1 medium onion – finely chopped Sauté with occasional stirring until onions are glossy (about 2 – 3 minutes). 4.2. Add: 4 cups of tomatoes 2 TBSP of ground cardamom 1 TSP of crushed pepper flakes 1 TBSP of dried cilantro ½ TSP of salt 1 ¾ cups of heavy cream Seasoning mixture from the small food container Thoroughly stir them together. 4.3. Bring it to a simmer (about 195°F) with occasional stirring. 4.4. Lower heat to medium and let it simmer for about 10 minutes with occasional stirring. Tip: If the sauce thickens too much during any cooking phase, consider adding water followed by vigorous stirring until fully combined (¼ cup at a time). 4.5. Then, by using an immersion blender, briefly process the sauce while still cooking (about 30 – 60 seconds). 5. Finalize: 5.1. Add chicken and briefly stir together. 5.2. Then let it simmer on medium heat with occasional stirring until all ingredients are nicely blended and the protein is fully cooked * (about 10 – 15 minutes). 5.3. Taste and add salt and pepper if needed. 6. Serve: 6.1. Serve over rice, Indian rice, and with garlic naan. * Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F. Kitchen Guide Poultry The USDA minimum safe internal temperature is 165°F. The popular serving temperature is the same as the minimum serving temperature. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.