Chicken Tikka Masala
Based off the recipe on https://www.indianhealthyrecipes.com. Marinated chicken in a curry of creamy tomatoes.
Marinate
- 700g chicken thighs and breasts (cubed)
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon tumeric
- 1 teaspoon garlic
- 1/2 teaspoon ginger
- 1 tablespoon fenugreek
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon vegetable oil
- 1/2 cup yogurt
- 1 sweet pepper (cut into wedges)
Curry
- 3 tablespoons ghee
- 1 onion, diced
- 3 tablespoons green chili
- 1 teaspoon garlic
- 1/2 teaspoon ginger
- 1 teaspoon chili powder
- 1 teaspoon coriander
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 10 oz/1 1/4 cup tomato puree
- 2 cup water
- 3/4 cup cream
- 1 teaspoon sugar
- 1 tablespoon fenugreek
Mix all but the sweet peppers in a bowl, cover, and refrigerate overnight. Skewer the chunks of chicken between wedges of sweet pepper. Cool skewers for 20 minutes at 450 degrees. Broil for 2 minutes.
In a dutch oven, melt ghee and fry onions until translucent. Add remaining ingredients except for cream and simmer for one hour. Add cream. Simmer for 20 minutes.
Add chicken and fenugreek. Salt to taste.
Serve over Basamti rice.