Chicken Tikka Masala

It’s a dreary Vancouver day with the impending doom of cloud cover and the sky threatening to rain down on us. I felt like having something spicy with a tomato-ey sauce, so I pulled out this recipe from my handy dandy cooking notebook and figured I would make it once again. This dish really gives you the feeling of warmth emanating from your full belly, as the spice lingers on your palate. The ultimate trick to this recipe is to not screw it up! (just kidding) What you really have to do is master patience and fully caramelize the onions to give it the depth of flavour it needs. If you skip this step, you’ll be sorry!

Final product:


Ingredients:

1 red onion, sliced thin (I used white because I didn’t have red)

2 Tbsp of Ghee (I used 1 tbsp butter and 1 tbsp olive oil)

2 Tbsp of Turmeric

2 Tbsp Cumin

2 Tbsp Chilli powder/paprika

1 Tbsp Garam Masala

3 Tbsp minced fresh ginger

3 Tbsp minced garlic

1/2 jalapeno pepper, minced

4 cups tomato puree

2 cups yogurt (I used 1% but full fat would probably taste better)

1/2 cup fresh cilantro

3 chicken breasts, cubed

 

1. Heat Ghee in a large pot and melt. (As previously mentioned....I used butter and olive oil)

2. Slice the onion thinly.

3. Caramelize the onion until golden and soft.


4. Chop Fresh ginger, garlic and jalapeno

 

5. Add to onions and sauté, add spices and stir

6. Add tomato puree

7. Add cubed chicken and simmer on medium low for 20 minutes

8. Add yogurt.

9. Add chopped cilantro

10. Simmer some more

11. Serve with basmati rice.