Saturday, July 27, 2013

Chicken Tikka Masala

3 Tbsp. butter
1 onion, chopped
4 cloves garlic, minced
1 Tbsp. cumin
1 tsp. salt
1 tsp. ground ginger
1 tsp. cayenne pepper
1/2 tsp. cinnamon
1/4 tsp. turmeric
14 oz. can tomato sauce
1 c. whipping cream
2 tsp. paprika
1 Tbsp. sugar
1 Tbsp. vegetable oil
4 chicken breasts, cubed
1/2 tsp. curry powder

Make ghee out of the butter. Microwave the butter until it boils. The solids in the butter will settle to the bottom. Just pour out the clarified butter on the top into a large skillet. Cook the onion in the ghee about 5 minutes. Stir in the minced garlic and cook about 1 minute. Then add in the cumin, salt, ginger, cayenne, cinnamon, and turmeric. Stir and continue to cook about 2 more minutes.

Add tomato sauce into the onion mixture. Bring to a boil, then reduce heat to low. Simmer for 10 minutes. Mix in cream, paprika, and sugar. Bring sauce back to a simmer, and cook, stirring often, until the sauce thickens, about 10-15 minutes.

Heat oil in a different skillet over medium heat, then add in the chicken and curry powder. Sear chicken until starting to brown on the outside, but still pink on the inside, about 3 minutes. Make sure you stir often. Transfer chicken and any pan juice into the sauce. Simmer chicken and sauce until the chicken is cooked through, about 30 minutes.

Serve as is or over hot rice.

Here's a link to the original recipe:

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