Chicken Tikka Masala
I could not stop myself from tikka-ing three helpings… Please forgive my dad joke. I couldn’t help myself.
This requires some planning ahead to get right because the marinade makes the chicken amazingly tender. However, it is so worth it. The flavor is also robust and the cook time is not too long at all.
Vegetarians can make this a Chana Masala and replace the chicken with chickpeas.
Serves: 4-5
Cook Time: 35 Mins (Plus Overnight Marinade)
Ingredients for Marinade:
2 Lb Boneless Skinless Chicken Thighs, Cut Into Even Cubes
1 Cup Plain Greek Yogurt
2 Tblspn Garlic Powder
2 Tspn Onion Powder
2 Tspn Garam Masala
1 Tspn Ginger
2 Tspn Tumeric
2 Tspn Cumin
2 Tspn Kashmiri Chili Powder
2 Tspn Salt, Mixed into Marinade
Instructions for Marinade:
Prepare the chicken by salting well and cubing it.
Mix all of the seasonings and yogurt into a ziploc bag in the fridge overnight, if you can. If you cannot do it overnight, at least try to do for 2 hours before you start cooking. Take it out of the refrigerator at least 15-20 mins before you cook the chicken to take the chill out of it.
Entree Ingredients:
2 Lbs Marinated Chicken
1 Yellow Onion, Sliced (Optional)
1 Bell Pepper, Sliced (Optional)
2 1/2 Tblspns Butter
1/2 Cup Plain Greek Yogurt
1 15 oz Can Evaporated Milk
1 15 oz Can Tomato Sauce (Don’t get one with basil added)
2 Cloves Minced Garlic
2 Tspns Garlic Powder
3 Tspns Onion Powder
2-3 Tblspns Garam Masala
2 Tblspns Ginger
1 Tblspn Tumeric
2 Tblspns Cumin
3 Tspns Kashmiri Chili Powder
2 Tspn Regular Chili Powder
3 Tspn Smoked Paprika
2-3 Tspns Salt
Instructions:
Preheat oven to 375.
Put the marinated chicken onto a pan, spread out as evenly as possible. Place in oven for 12-14 minutes, flipping halfway. Let rest on the side.
In a pan, melt the butter and add the garlic and ginger in a pan. Let cook for 2 mins until fragrant. Add the pepper, onion, and salt. Sauté for around 10 minutes or until the onions are translucent.
Add the tomato sauce, evaporated milk, Greek yogurt, and the remaining seasonings. Stir well. Let simmer and thicken for about 3-5 mins. I like a thicker sauce, but if you don’t, thin it out with some water or chicken stock.
4. Stop here to taste test. Adjust the spices to your taste, if it is too spicy, add a bit of yogurt. If you want more spices, add some more in there! Don’t be shy!
5. Once it’s right for you, add your chicken back in and simmer for another 10 mins.
Serve with basmati rice or naan or both and enjoy! I think about how much I enjoyed this once per week.
