Thursday, September 24, 2009

Chicken Tikka Masala

I just love curry and Indian food, and here's a recipe for one of my favourites:


2 lbs chicken breasts,cubed
1 tbsp. ground turmeric
4 tsp. garam masala
6 cloves garlic, crushed
1 2 1⁄2" piece ginger, peeled and chopped
1 jalapeno, chopped
1 28-oz. can whole peeled tomatoes, undrained
1⁄4 cup Greek yogurt
Kosher salt, to taste
6 tbsp. butter
1 tsp. coriander seeds
1⁄2 tsp. cumin seeds
1 tbsp. paprika
2 small yellow onions, finely chopped
1 cup heavy cream

1. In a blender puree turmeric, 2 tsp. garam masala, garlic, ginger, jalapeno, and 1⁄2 cup water. Put paste into a bowl. In the same blender, puree tomatoes. In a bowl mix 2 tbsp. paste, chicken, yogurt and salt. Marinate for at least30 minutes. Bake chicken at 350 for 20 minutes or until done.

2. Heat butter in saucepan over medium-high heat. Add coriander and cumin and toast 4–6 minutes. Add paprika and onions, cook until soft, 6–8 minutes. Add remaining paste and brown for 5–6 minutes. Add tomatoes, cook for 2 minutes. Stir in cream and 1 cup water, boil. Reduce heat and simmer until thickened, 6–8 minutes. Stir in remaining masala and chicken. Serve with rice, naan bread and mango chutney.

See other recipes at The Grocery Cart Challenge

1 comment:

SnoWhite said...

what a fun recipe! I love re-creating ethnic foods.