When you look on pretty much all Indian restaurant menus, you will find Chicken Tikka Masala. It’s a staple that can’t be avoided. Most would be surprised to know that this is not actually a traditional dish found in Indian households. Chicken Tikka Masala was actually created in Glasgow, Scotland. The closest you’ll get to this is something called Butter Chicken. It’s a bit more mild in flavor but still really good. Chicken Tikka Masala is a dish made up of juicy chunks of chicken in a spicy red sauce. It’s usually served with rice and Naan. Trader Joes has a frozen/microwaveable Chicken Tikka Masala that is a perfect stand in when you don’t have time to make the real thing, but trust me when I say that once you make it yourself, you’ll see the frozen stuff just doesn’t hold a candle to the real thing. I usually make a double batch solely for the sake of leftovers. They last us almost a week and flavor only gets better.
4 boneless chicken breasts, cubed
4 -6 tablespoons plain yogurt
Tandoori Powder (as much as you want, usually same amount of powder to yogurt)
Peanut oil (or any other unflavored oil to sauté onions)
1 large onion, coarsely chopped
1 inch piece fresh ginger, peeled and coarsely chopped
3 garlic cloves, peeled (I use like 6 or 7)
1⁄2 teaspoon chili powder (this makes it pretty spicy so adjust to your spice preference)
1 teaspoon turmeric
2 teaspoons garam masala
1 tablespoon sugar
1 tablespoon tomato paste
1 can diced tomatoes
1 can of coconut milk
Cube chicken, marinate chicken in yogurt and tandoori powder mixture for as long or as little as you want. At least an hour. Heat skillet medium high. place chicken in pan and cover, cook until chicken is done. It doesn’t have to brown, just be cooked through. This will produce a lot of water, just dump that. You don’t need oil or anything in the pan. This doesn’t take long at all. While Chicken is cooking, in a large skillet, heat the oil and cook the onion until is soft and slightly translucent. Add the ginger and garlic to the pan and cook for 2-3 minutes. Add chili powder, turmeric, garam masala and sugar and cook for another 1-2 minutes. Add tomato paste and diced tomatoes and cook until the liquid cooks out. Transfer the mixture to a food processor or blender. Pour in the coconut milk and blitz until smooth. Transfer the sauce and chicken back into the pan and simmer for 10-15 minutes. If the sauce is too spicy you can add more coconut milk to the sauce while it simmers. If it’s still too spicy, you can add some yogurt or raita to your serving to cut the spice a bit more.
Let me know if you make this recipe. Good luck! It’s yummy.
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