BEST CHICKEN TIKKA MASALA

This is excellent, tastes just like at our local restaurant. I made the following changes: for the marinade I used 5 tsp of garam masala in place of the cumin/cinnamon/cayenne (it's a mixture of these spices and others.) I only used 1 tsp of pepper and 1 tsp of salt plus added two crushed garlic cloves. I marinated all day. For the sauce I added one chopped onion and my spice mixture was 1 tsp cumin, 1 tsp paprika, 2 tsp garam masala, no salt. I excluded the jalapeno but added a dash of cayenne. Wonderful! The second time I made it I doubled the sauce to have lots of extra to top our basmati rice.

My husband and I love this recipe. have made it 3 times in a month. I followed other suggestions and reduced salt to a 1/4th and used red chilli peppers instead of cayenne. I also used the fat free half and half and is great. After the first time, I went to the World Market and but garam masala per another review and substitued that for the cumin in the sauce. The first time I thought there was too much cumin and reduced it in in the marinade. At first, the sauce doesn't taste anything like the restaurant, but when you put the marinated chicken in it, it changes the flavor. I am making it regularly, especially since I can't find plain yogurt in anything but a large size.

BEST CHICKEN TIKKA MASALA

INGREDIENTS

For marinating the chicken:
12 ounces boneless and skinless chicken breasts, chopped
1 cup plain 2% fat greek yogurt (about 6-7 ounces)
1 tablespoon garam masala
1 tablespoon lemon juice (about half a lemon)
2 teaspoons black pepper
1/4 teaspoon ground ginger

For the sauce:
15 ounce can tomato sauce
2 cups heavy whipping cream
1 jalapeño, seeded and diced
5 garlic cloves, minced
1 tablespoon butter
4 teaspoons garam masala
1 teaspoon paprika
1/2 teaspoon salt

For serving:
basmati rice or naan
cilantro or parsley

INSTRUCTIONS

• Marinating the chicken: Combine all marinade ingredients in a bowl and mix well. Add chicken chunks and coat with the marinade. Let sit in the refrigerator for at least 1 hour.
• Sautéing the chicken: Add chicken chunks along with the marinade to a 3-quart pan over medium-high heat and sauté until the chicken is mostly cooked, about 5 minutes.
• Simmering the sauce: Reduce to medium heat. Add butter, jalapeño, and garlic to the same pan. Cook until the garlic browns, about 1 minute. Add the tomato sauce, heavy whipping cream, garam masala, paprika, and salt. Mix well. Bring to a boil and then decrease heat to a simmer over medium-low heat. Simmer until the sauce thickens, about 20 minutes, stirring occasionally.
• Serving: Serve with basmati rice or naan. Garnish with cilantro or parsley.

READ MORE >>>>> BEST CHICKEN TIKKA MASALA @ savorytooth.com

=============================================================================

Tweet