Best Chicken Tikka Masala Recipe (Rich & Creamy Sauce)

Best Chicken Tikka Masala Recipe (Rich & Creamy Sauce) – Bestrecipe005

  • 1 pound boneless skinless fresh chicken breasts
  • 7 ounces plain 2% fat greek yogurt (I use the Fage brand; do
    not use regular yogurt)
  • 1 tablespoon garam masala
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon ground ginger

  • 15 ounces canned unsalted plain tomato sauce (not pasta
  • 1 1/2 cups heavy whipping cream
  • 5 cloves garlic, minced
  • 4 teaspoons garam masala
  • 1/2 teaspoon paprika
  • 1/2 teaspoon table salt
  • 1/4 teaspoon ground cayenne (this yields medium spiciness,
    and can be substituted with 1 diced jalapeño with seeds removed)

  • 2 tablespoons chopped fresh cilantro

  1. Pat the chicken breasts dry with paper towels. Trim off
    excess fat, if any. Cut them into bite-sized chunks, about 1/2 to 1 inch in
  2. In a large bowl, stir together all marinade ingredients
    except the chicken, until well-mixed. Add chicken chunks and mix until
    well-coated with the marinade; the marinade should be thick, not thin or
    watery. Cover and refrigerate for at least 1 hour.
  3. Heat a large nonstick pan over high heat (I use a 10-inch
    wide and 3-inch tall nonstick pan) until very hot, no oil needed. Add only half
    of the yogurt-covered chicken chunks, spreading them out in the pan. Cook for a
    few minutes until they are golden brown and a bit charred, frequently stirring
    and flipping the chicken to sear different sides (tongs are useful for this).
  4. Once the chicken chunks are seared, transfer them to a large
    plate. Repeat the searing process with the remaining half of the chicken
    chunks. Doing this in 2 batches prevents the pan from cooling too much,
    resulting in a better sear.
  5. Reduce to medium heat. Add all sauce ingredients to the
    now-empty pan, stirring for a minute until mixed. Add seared chicken chunks
    without pan drippings and submerge them into the sauce; no need to stir. Bring
    to a simmer.
  6. Simmer for 20 minutes, stirring occasionally and decreasing
    the heat as needed to maintain a light simmer. After simmering, the chicken
    should be cooked through and the sauce slightly thickened and orange.
  7. Turn off the heat. Serve into bowls, and garnish with
    chopped cilantro.

This Recipe adapted from >>>> Click Here

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