Recipe: Chicken Tikka Masala

There’s a bit of rumor and mystery that surround Chicken Tikka Masala. Where it started isn’t quite certain but it’s wildly regarded as delicious! Probably a food born from export back to England from India this unique dish  can be enjoyed by people who like the taste of savory curry without heat. There are dozens of versions of it but this one is one that very much suits my tastes.

Chicken Tikka Masala
Serves 6
For the Marinade
  1. 2-3 large chicken breasts, diced in 1" pieces
  2. 1 cup yogurt
  3. 1 tablespoon lemon juice
  4. 2 teaspoons ground cumin
  5. 1 teaspoon ground cinnamon
  6. 2 teaspoons cayenne pepper
  7. 2 teaspoon ground black pepper
  8. 1 tablespoon ginger
  9. 4 teaspoons salt
For the Sauce
  1. 1 tablespoon butter
  2. 1 onion
  3. 1/2 pepper, diced
  4. 1/2 cup green peas
  5. 1 zucchini, diced
  6. 1/2 cup spinach
  7. 1 garlic clove
  8. 2 teaspoons ground cumin
  9. 2 teaspoon paprika
  10. 2 teaspoons salt
  11. 1 (8 ounce) can tomato sauce
  12. 1/4 cup heavy cream
  1. Mix all the marinade ingredients together and add the cut up chicken to them. Refrigerate this mix for at least an hour, up to a day.
  2. Make a small foil pouch and pour the marinade and chicken into it.
  3. Bake at 375 for about 25-30 minutes or until the pieces are completely cooked.
  4. While the chicken cooks, heat a large skillet on the stove and melt the butter in it.
  5. Add the vegetables and garlic to the butter and let saute for 3-5 minutes.
  6. Add to that the spices and tomato sauce and simmer until the chicken is finished cooking.
  7. Once the chicken is done, add it to the sauce mixture and cook for 10-15 minutes, stirring in the cream. Cook until sauce thickens slightly.
Mab Made Food