Chicken Tikka Masala
Prep Time
Cooking Mode
2 lbs Compliments Boneless, Skinless Chicken Thighs or Breasts, halved lengthwise
4 cloves garlic, minced
1 tbsp finely grated ginger
2 ½ tsp ground turmeric
2 ½ tsp garam masala
2 tsp Compliments Ground Cumin
1 cup plain yogurt
2 ¼ tsp salt, divided
3 tbsp Compliments Vegetable Oil
1 onion, chopped
¼ cup Compliments Tomato Paste
½ tsp Compliments Crushed Red Pepper
1 jar passata
1 cup 35% cream
¾ tsp freshly ground black pepper
1 cup cilantro leaves for garnish
Panache Naan for serving
2 lbs Compliments Boneless, Skinless Chicken Thighs or Breasts, halved lengthwise
4 cloves garlic, minced
1 tbsp finely grated ginger
2 ½ tsp ground turmeric
2 ½ tsp garam masala
2 tsp Compliments Ground Cumin
1 cup plain yogurt
2 ¼ tsp salt, divided
3 tbsp Compliments Vegetable Oil
1 onion, chopped
¼ cup Compliments Tomato Paste
½ tsp Compliments Crushed Red Pepper
1 jar passata
1 cup 35% cream
¾ tsp freshly ground black pepper
1 cup cilantro leaves for garnish
Panache Naan for serving
Directions
1In a small bowl, combine garlic, ginger, turmeric, garam masala, coriander and cumin.
2In a large bowl, combine chicken, yogurt, 1 tsp of the salt and half of the garlic mixture. Mix, stirring to coat. Cover and refrigerate for at least 2 hours or up to 8 hours.
3In a large pot, heat oil over medium heat. Add onion and cook, stirring until lightly browned, about 6 minutes. Stir in the remaining garlic mixture, red pepper flakes and cook stirring for 10 seconds. Stir in tomato paste and enough water if sticking to the bottom of the pan, and cook, stirring, for another 10 seconds.
4Stir in passata; add 1 cup water in the jar and swirl into the pot. Stir in the cream and the remaining 1 ¼ tsp salt and pepper, stirring bottom of pot. Bring to a simmer over medium-low to low and cook, stirring occasionally until sauce is slightly thickened, about 20 minutes. Remove from heat.
5Adjust oven rack 6-inches from heat. Line a rimmed baking sheet with foil. Remove chicken from marinade and arrange on a prepared pan. Broil until slightly charred, 6 to 8 minutes; flip and broil for 2 to 3 additional minutes. Let cool enough before cutting into large chunks.
6Bring tomato sauce mixture to a simmer. Add chicken along with any juices and simmer until chicken is cooked through and reaches the internal temperature of 74°C (165°F) and mixture is thickened, about 10 minutes.
7Divide among bowls and top with cilantro. Serve with cooked basmati rice or naan for dipping.
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Personal Note
Personal Note
