Easy Indian Fusion Tikka Masala Chicken
Tikka Masala is one of my favorite Indian Inspired dishes. Creamy, spicy, tangy and a little sweet, it makes a perfect accompaniment for any bread, rice, wrap, as a filling for empanadas or even as a substitute for spaghetti sauce.
Ingredients
Chicken
- 1.5-2 lbs chicken
- 1 tbsp garam masala
- Juice of 1 lemon or lime
- 1 cup yogurt
- 1-3 tsp hot chili powder
- 1/2 tsp salt
- 1 tsp ginger powder
- 2 tsp garlic powder
- 1 tsp black pepper powder
Tikka Masala Sauce
- 1 tbsp butter
- 3 cloves garlic, chopped
- 1/2 medium onion, chopped
- 1 hot chili pepper, chopped
- 1 tbsp garam masala
- 1 cup whole milk (or cream)
- 3 large tomatoes, wedged
- 3 tbsp tomato paste
- 2 tsp brown sugar
- 1-3 tsp hot chili powder
- Salt to taste
- *Garam Masala* (adapted from Allrecipes KitchenBarbarian Easy Garam Masala)
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cardamom (or crushed whole cardamon)
- 1 tsp ground black pepper
- 1 tsp ground cinnamon
- 1/2 tsp cloves
- 1/2 tsp ground nutmeg
- Mix all of the above spices. Feel free to double or triple recipe to make sufficient amounts.
Directions
Chicken
- Mix together all ingredients for chicken marinade.
- Marinade chicken 30 minutes to an hour in refrigerator.
- Bake large pieces of chicken in 375F oven until meat is cooked to desired tenderness.
- Once cooked, remove chicken from heat.
- Cut chicken into bite-sized pieces. Set aside.
Sauce
- Fry in oil chopped onion, garlic and hot chili peppers.
- Once fragrant, add wedged tomatoes.
- Once tomatoes have softened, add garam masala, hot chili powder, tomato paste and brown sugar. Allow mixture to fry a little.
- Add milk to mixture. Allow to come to a simmer.
- Add chicken pieces into tomato chili mixture without the chicken marinade used for baking. (You can save the marinade for Yogurt Lime Rice, see recipe)
- Mix well and add salt to taste.
- Serve warm over warm rice, in a wrap, over spaghetti, as a filling for empanadas or as a filling in stuffed roti.
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