Recipes

Ingredients

Chicken

• 2 tablespoons vegetable oil
• 2 pounds boneless chicken breasts or thighs, cut into 1-inch pieces

Marinade

• 1 cup plain yogurt
• Juice of half a lemon
• 1 teaspoon fresh ginger, chopped
• 1 teaspoon ground cumin
• 1 teaspoon cayenne
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 2 teaspoons freshly ground black pepper

Tikka Masala Sauce

• 3 tablespoons vegetable oil
• 1 medium onion, diced
• 1 serrano pepper, diced
• 2 tablespoons garlic, peeled and minced
• 2 tablespoons fresh ginger, peeled and minced
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1 tablespoon tomato paste
• 1 cup tomato sauce, plain
• 1 cup heavy cream

Preparation

1. To marinate the chicken: In a large glass or metal bowl, combine all marinade ingredients. Add chicken and toss to coat. Cover and refrigerate overnight.
2. For the sauce: In a 6-quart saucepan, heat 3 tablespoons vegetable oil and sauté the onions for 5 minutes over medium heat, until soft and translucent. Add the garlic, ginger, serrano pepper, garam masala, cumin, paprika, coriander, and salt and sauté 3 minutes more. Add tomato paste and cream and simmer for 15 minutes.
3. For the chicken: While the sauce simmers, heat 2 tablespoons vegetable oil in a heavy skillet over medium heat. Add the marinated chicken, sautéing until browned on all sides.
4. Add cooked chicken to the sauce and stir to combine.

Tips & Notes

Serving Tip: Serve over basmati rice.