Chicken Tikka Masala Recipe
For the chicken marinade:
(800g) boneless and skinless chicken thighs cut into bite-sized pieces
1 cup sour cream
1 1/2 tablespoons minced garlic
1 tablespoon ginger
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon red ancho chili powder
1 teaspoon of salt
1 tablespoon fire cider
For the sauce:
8 tablespoons butter
2 small onions (or 1 large onion) finely diced
3 tablespoons garlic finely grated
2 tablespoon ginger finely grated
3 teaspoons garam masala
3 teaspoons smoked paprika
3 teaspoons ground cumin
2 teaspoon turmeric powder
2 teaspoon ground coriander
2teaspoons paprika
28 oz can Cento San Marzano Peeled Tomatoes (Blended)
1 teaspoon red ancho chili powder
2 teaspoon ground red chili powder (adjust to your taste preference)
2 teaspoon salt
2.5 cups of heavy or thickened cream
1/4 cup water if needed
4 tablespoons Fresh cilantro or parsley to garnish
Instructions
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 colour.
Stir the cream into 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 and serve ovef rice and serve with naan. I like to add oven roasted veggies like mushrooms and broccoli to mine to up my veggies.
