Tender chicken in a creamy and aromatic spicy curry. This is a version of the popular chicken tikka masala with less dairy. All the creaminess without the overwhelming milky flavors.
Course Main Course
Keyword Chicken Tikka Masala
Prep Time 20minutes
Cook Time 30minutes
Total Time 1hour30minutes
500gChicken 1 lb
1/2 InchGinger Grated
1tspSalt To Taste
1OnionMedium - about 1C chopped
3 - 4PodsCardamom
1TbspMethi /Dried FenuGreek Leaves Optional
1/4CCream / Coconut Cream
2Tomato Medium de-seeded and chopped
1 - 2TbspOil
Mix the ingredients for the marinade together to make a smooth paste .Cut the chicken into bite size pieces .Rub the marinade all over the chicken and refrigerate for at least 30 minutes .
Preheat the oven to 400 °F (200°C) . Remove excess marinade from the chicken pieces and place on a tray about 1" apart .Bake for 15 to 20 minutes until the chicken is cooked and the juices run clear.
Heat 1 to 2 tablespoons of oil in a skillet over medium heat .Add cumin seeds , cardamom , clove , bay leaf and methi leaves to the hot oil .Once the spices splutter add the chopped onion and saute for a few minutes till it begins to brown . Puree the tomatoes and add to the onions . Stir well for a few minutes until the moisture evaporates and the color deepens (Do no brown). Stir in the cooked chicken and any remaining marinade .
Stir and saute for a couple minutes , add the cream / coconut cream .Reduce heat to low and mix well .Add a few tablespoons of water / thin cream to adjust the consistency of the sauce .Taste and adjust the seasonings .Bring to a boil and turn off the heat .
Sprinkle the chopped cilantro on top . Serve with basmati rice / naan.
For detailed instructions go to https://oventales.com/chicken-tikka-masala/ .