Chicken Tikka Masala

1 lb. boneless chicken breast, cubed
¼ cup thick plain yogurt
1 tbsp. Tikka Masala
1 tsp. fresh lime or lemon juice
½ tsp. salt

1 large onion (or 2-3 medium sized)
3 tbsp. oil
2-3 each cardamom pods, star anise, cloves, cinnamon sticks and black peppercorns from
½ cup crushed or ground tomatoes
3 tbsp. Tikka Masala (use 2 tbsp. for milder flavour)
1 tsp. sugar
1 tsp. salt or salt to taste
½ cup light cream
1 tsp. lemon juice
¼ cup water + extra
½ tsp. Garam Masala, to garnish
¼ cup cilantro, finely chopped, to garnish

Marinade: In a large bowl, mix marinade ingredients together. Add chicken and coat well. Cover and refrigerate for 2-4 hours or overnight.

Preheat oven to 400F. Put chicken on baking sheet and cook for 10-15 minutes until chicken is cooked. {Option: Grill on BBQ}. Set aside.

Quarter onions. Boil onions in water until softened. Drain and puree in a food processor until onions are fine and smooth.

In a large pan, heat oil on medium-high. Add whole spices. Gently fry for one minute until they sizzle. Add pureed onions. Cook for 10-15 minutes until they are reduced and become a thick paste.

Add ground tomatoes. Mix. Add Tikka Masala and blend to make a masala paste. Add cream, sugar and salt and mix into a sauce.

Add cooked chicken. Simmer for 10-15 minutes. Add water and mix. Cook for a few more minutes.

Add a squeeze of lemon. Garnish with Garam Masala and cilantro.

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