We adore Indian food. The couple of times I’ve tried to make it haven’t been very successful. It’s usually good but way, way, way too hot.
That’s why, when I stumbled upon this recipe, I wanted to try it. It didn’t look terribly difficult and I thought it sounded wonderful.
After querying my twitter friends on the use of fresh ginger, I forgot the ginger at the store but I did add my favorite cilantro which wasn’t called for in the original recipe.
I am a bad, bad blogger because I cannot find this recipe on the web again to attribute it. I will keep looking, though, since it makes me feel like a thief not to say where I found the recipe.
Chicken Tikka Masala
• 4 breast organic chicken in cubes
• 2 large red onion thinly sliced
• 2 tablespoons crushed garlic
• 2 tablespoons crushed ginger
• 1 can 28 oz. crushed tomatoes
• 1 cup of yogurt
• 1 cup heavy cream (optional)
• 2 tablespoons cumin
• 2 tablespoons garam masala
• 2 tablespoons turmeric
• 1 tablespoons chili powder
• 4 tablespoons cilantro
• Salt
Heat 2 tablespoons of oil in a large heavy skillet over medium heat. Add in the onions and start caramelizing them until brown. Add the crushed ginger stir for 5 minutes,saute the garlic for 1 minute. Add cumin, garam masala, turmeric, chili powder, and mix well, until fragrant, about 2 minutes. Stir in tomatoes and yogurt. Add chicken and simmer, covered, on low heat until sauce thickens, about 25 minutes. Â Season it with salt and transfer to a serving platter, garnished with cilantro. Serve with Bamati Rice or Naan.
How I love basmati rice and naan! But I served this with riced cauliflower which is healthier for us and also quite good.
This is a winning recipe, easy to prepare, and I’ll make it again. It was DELICIOUS! 🙂
