Delicate lumps of chicken marinated in yogurt and flavors, at that point flame broiled and served up in a smooth, zesty tomato based sauce with garlic naan and rice. Chicken Tikka Masala is the most mainstream Indian dish in the Western world and in light of current circumstances - it's unimaginably scrumptious.
This Bombay House Style Chicken Tikka Masala is rich and smooth and you can alter the heat to your taste! The first occasion when I at any point ate Indian nourishment was at Bombay House in Provo, Utah, while I was a student at BYU. My flat mate, Corey, hauled me there and requested chicken tikka masala for me and my life was perpetually changed.
You all, in the event that you have never had this stuff, the time has come to cure that. My form is based off the best quality level – the Bombay House variant – and I swear it's similarly in the same class as the first, which is incredible since I don't live in Utah any longer and tend to hunger for chicken tikka masala.
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INGREDIENTS
MARINADE
- 1 cup plain yogurt
- 1 1/2 tablespoons lemon juice
- 1 teaspoon ground red cayenne pepper
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon garam masala
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 boneless, skinless chicken breasts, cut into 1-inch chunks
MASALA SAUCE
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1 1/2 cups tomato sauce
- 1 1/2 cups heavy cream
- 1/4 cup Chopped fresh cilantro
INSTRUCTIONS
- Combine all marinade ingredients in a glass container. Add chicken pieces, cover with a tightly sealed lid, and toss to coat. Allow chicken to marinate for 1 hour.
- In a large saucepan over medium heat, melt the butter. Stir in the garlic and cook until fragrant, stirring frequently. Add the coriander, cumin, paprika, garam masala and salt and stir to combine. Stir in the tomato sauce and simmer for 15 minutes until thickened.
- Meanwhile, thread the chicken onto soaked skewers. Discard remaining marinade. Grill the chicken on a hot grill for 5 minutes on each side until the chicken is done. Remove the chicken from the skewers and keep warm.
- Transfer the chicken to the simmering sauce and stir in the cream. Allow to simmer another 10 minutes or so until sauce thickens slightly. Transfer to a serving dish and garnish with the cilantro. Serve with basmati rice and garlic naan.
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