Chicken Tikka Masala
Equipment
Ingredients
Ingredients
fresh tomatoes (whole)
4 piece
extra virgin olive oil spray
5 spray
butter
10 g
boneless skinless chicken breast (cubed)
450 g
onion (minced)
1 piece
ginger (crushed)
15 g
garlic (crushed)
3 clove
tomato paste
15 g
cumin
2 g
garam masala
2 g
turmeric
1 g
chili powder
1 g
kosher salt
3 g
low fat milk
120 ml
plain low fat yogurt
120 g
cilantro (chopped)
15 g
Instructions
Prepare fresh crushed tomatoes
Boil fresh tomatoes for 20-30 minutes until soft, remove peel and crush. Set aside.
Mix spices
While tomatoes boil, combine cumin, garam masala, turmeric, chili powder and salt in a small bowl. Divide into two portions for later use.
Cook chicken
Spray skillet with olive oil spray. Add cubed chicken and cook until golden and no longer raw. Remove cooked chicken from skillet and set aside.
Sauté aromatics
In the same skillet, melt butter. Add minced onion and cook until golden, about 3 minutes.
Add ginger, garlic, tomato paste and half the spices
Add crushed ginger, crushed garlic, tomato paste and half the mixed spices. Cook until fragrant.
Simmer sauce
Add prepared crushed tomatoes, milk and remaining spices. Bring to a simmer and cook until the sauce thickens.
Add remaining spices
Add the remaining half of the spice mixture to the sauce and stir to combine.
Temper yogurt
Mix yogurt with 120 ml warm tomato sauce in a bowl to temper it, then stir the mixture back into the pan.
Cook chicken in sauce
Return cooked chicken pieces to the sauce and simmer until heated through.
Garnish and serve
Top with chopped cilantro and serve hot over rice or with naan.
Storage
Store in airtight containers. Dairy-based sauces do not freeze well.
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