Chicken Tikka Masala

Servings: 2
divider
Ingredients
  • 2 Boneless/skinless chicken breasts
Marinade
Ingredients
  • ¼ cup Plain yogurt
  • 2 tsps Lemon juice
  • 2 tsps Oil
  • ½ tsp Salt
  • 1 tsp Ground coriander/cumin mix
  • ¼ tsp Tandoori masala (optional)
  • ⅛ tsp Turmeric
  • ¾ tsp Garam masala
  • ½ tsp Chili powder
  • 1 tbsp Garlic (crushed)
  • 1 tbsp Ginger (crushed)
Instructions
  1. In a foil tray, mix the marinade ingredients.
  2. Add chicken and stir to coat thoroughly.
  3. Cover and let marinate for at least 2 hours or overnight in the refrigerator.
  4. Preheat oven to 400°F.
  5. Bake chicken, covered, for 30 minutes or until cooked.
Gravy
Ingredients
  • 1 tbsp Oil
  • 1 tbsp Ghee
  • 1 inch Cinnamon stick
  • 3 Cloves
  • 1 cup Onions (crushed)
  • 2 tsps Ginger (crushed)
  • 2 tsps Garlic (crushed)
  • 1 can Crushed tomatoes (14 oz)
  • 1 tbsp Tomato purée or paste
  • 1 tbsp Ketchup
  • ½ tsp Salt
  • ½ tsp Kashmiri chili powder (medium heat)
  • 2 tsps Ground coriander/cumin mix
  • 2 tsps Garam masala
  • 2 tsps Dried fenugreek leaves (kasuri methi)
  • 2 tbsps Whipping cream
Instructions
  1. Heat oil and ghee in a large saucepan on medium heat.
  2. Add cinnamon stick, cloves, onions, ginger and garlic.
  3. Cook stirring occasionally, until golden.
  4. Add all the tomatoes and ketchup.
  5. Cook for a couple of minutes, add all the seasonings minus the fenugreek leaves.
  6. Do not add cream.
  7. Stir and simmer, covered for 15 minutes on low heat.
  8. Remove from heat.
  9. Blend the sauce with a hand blender until smooth.
  10. Add cream and blend again.
  11. Add fenugreek leaves and heat thoroughly.
  12. Add the cooked chicken, including the juices as needed for the gravy consistency.
  13. Cook on medium heat for 10 minutes.
  14. Serve with naan and rice with a side of onions marinated in salt and lemon juice.