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CHICKEN TIKKA MASALA




Source of Recipe


Modifies from Rasa Malaysia


Recipe Introduction


This chicken dish has the rich creamy flavor of a tomato based sauce enhanced by its combination of spices.




Recipe Link: http://rasamalaysia.com/chicken-tikka-masala-recipe/

List of Ingredients




For Marinating the Chicken:

3-4 boneless chicken breasts, skins removed and cut into bite-sized pieces
One cup thick natural yogurt
1 tablespoon fresh ginger, minced
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoon chili powder
1 teaspoon fresh cracked pepper
Salt

To Make the Tomato Sauce:

1 15 Ounce can of finely diced tomatoes
1 cup half and half cream
2 garlic cloves, minced
2 red chilies, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika powder
1 tablespoon of butter
Handful of coriander leaves/cilantro, chopped
Salt and pepper

Recipe



Method:

Mix all of the ingredients for the marination in a large bowl. Thoroughly mix until the chicken is nicely coated. Cover and refrigerate overnight.

On the next day, either prepare your charcoal grill or heat up the grill function of your oven to high.

If using wooden skewers completely submerge them in water for approx. 30 minutes. This will hinder them from catching fire while grilling.Thread the chicken pieces onto the skewers, discarding the marinade. Grill the chicken evenly on all sides, until juices run clear - approx. 5-6 minutes.

To prepare the sauce, heat a large skillet to medium and melt the butter. Sauté the garlic and chopped chilies until fragrant. Sprinkle the ground cumin, paprika powder and a pinch of salt. Sauté for a further minute or two until the mixture turns into a paste-like texture.

Pour in the canned tomatoes, scraping the bottom of the skillet to deglaze it and to release any bits stuck to the pan. Simmer uncovered for approx. 10-15 minutes on low heat until the sauces begins to thicken, then add the grilled chicken pieces and cream. Simmer for a further 10 minutes, thickening the sauce further and to heat the chicken and cream through.

Serve sprinkled with fresh chopped coriander leaves and with steamed Basmati rice, fresh naans and pickles.