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
Cuisine Indian
Keyword Chicken Tikka Masala
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour30 minutesminutes
Author Syama
Ingredients
500gChicken 1 lb
Marinate
1/2CThick Yogurt
1TspGaram Masala
1TspChilli Powder
1/4TspCoriander Optional
1/2 InchGinger Grated
2ClovesGarlicGrated
1tspSalt To Taste
1/2TspTurmeric
Sauce
1OnionMedium - about 1C chopped
1TspCumin seeds
3 - 4PodsCardamom
6Cloves
2Bay Leaf
1TbspMethi /Dried FenuGreek Leaves Optional
1/4CCream / Coconut Cream
2Tomato Medium de-seeded and chopped
1TbspTomato Paste
1 - 2TbspOil
Garnish
FewCilantro
Instructions
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.