|YIELDS: 4 Servings||PREP TIME: 15 mins||COOK TIME: 30 mins||TOTAL TIME: 45 mins|
The combined flavors of India in this Chicken Tikka Masala are truly mouth watering. This is an easy to make chicken dish and will be a family favorite for sure.
2 tbsp vegetable or canola oil
2 tbsp butter
2 1 large onion diced
1 ½ tsp garlic finely grated
1 tbsp ginger finely grated
1 ½ tsp garam masala
1 ½ tsp ground cumin
1 tsp turmeric powder
1 tsp ground coriander
14 oz tomato sauce or puree
1 tsp red chili powder
1 tsp salt
1 ¼ cups coconut condensed milk or heavy cream
1 tsp brown sugar
¼ cup water if needed
4 tbsp fresh cilantro
½ cup warm water
2 tsp instant yeast
1 tsp sugar
3 tbsp olive oil
¼ plain yogurt
½ tsp salt
2 ½ cups all purpose flour - up to 3 cups if needed
2 tbsp butter or canola oil
2 tsp garlic, minced (optional)
- In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
- Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
- Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
- Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
- Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.
- Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
- Garnish with cilantro (coriander) and serve with fresh, hot basmati rice.
- For the naan, combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt and 2 cups of flour. Stir till smooth.
- Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth.
- Place dough in a greased bowl. Cover and let rise in a warm place until doubled.
- Preheat a skillet to medium heat.
- Cut dough into eight pieces. On a floured surface, roll out each piece into a 6" circle.
- Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes.
- Brush the top (the bubbly side) of each naan with melted butter. I added garlic to my butter, but that is optional.