
Chicken Tikka Masala
Yields:
2-4
2-4
Cook:
60-90
60-90
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Ingredients
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 2 teaspoons cayenne pepper
- 2 teaspoons black pepper
- 1 tablespoon ginger
- 4 teaspoons salt
- 1 pound chicken tenderloins
- 1 tablespoon butter
- 1 clove minced garlic
- 1 jalapeno pepper, chopped
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 tablespoon salt
- 8 ounces tomato sauce
- 1 cup heavy cream/coconut milk
Instructions
- Cut the chicken tenderloins into bite-size pieces.
- In a large bowl, combine 1 cup plain yogurt, 1 tablespoon lemon juice, 2 teaspoons cumin, 1 teaspoon cinnamon, 2 teaspoons cayenne pepper, 1 tablespoon ginger and 4 teaspoons salt. Stir in chicken, cover and refrigerate for at least half an hour.
- Heat a pan over medium heat, then place chicken in meat. Cook until browned and firm on both sides, about 5 minutes on each side. Remove chicken from pan and set aside.
- Put butter in the pan. Put in chopped jalapeño pepper and 1 clove minced garlic, sauté for 30 seconds. Add 2 teaspoons cumin, 2 teaspoons paprika, and 1 tablespoon salt. Add 1 cup heavy cream or coconut milk. Simmer until sauce thickens, about 20 minutes. Add chicken, simmer 10 minutes. Add to plate, top with sauce.
Chicken tikka masala’s origins are unknown; the dish claims to originate from either India or Scotland.
© 2018 Pacdude Games
