Chicken Tikka Masala Indian

Name: Chicken Tikka Masala Indian
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 2 lb Chicken Breast Fillet (2 lb. boneless chicken breasts, cut into large chunks (see pics)); 1 piece White Onion (1 white onion, chopped); 1 clove Garlic (3, 4 garlic cloves, finely minced); ½ tsp Ginger Powder (1/2 tsp ginger powder); 26 oz Tomato Purée (1 26 oz. can of tomato puree (diced works too)); 2 tbsp Ground Turmeric (2 tbsp ground turmeric); 2 tbsp Cumin Powder (2 tbsp ground cumin); 2 tbsp Garam Masala (2 tbsp garam masala); 1 tsp Paprika (1 tsp paprika); ½ tbsp Cayenne Pepper (1/2 tbsp cayenne); 1 cup Yogurt (1 cup plain yogurt); 1 tbsp Butter (1 tbsp butter); 1 dash Salt and Pepper (dash of salt and pepper to taste); 2 tbsp Canola Oil (2 tbsp olive or canola oil); 4 loaf Naan Bread (4 loaves ready-made naan); 0 pieces Coriander (fresh cilantro for garnish)

50 minIndian

Servings4

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Ingredients

For 4 servings

Chicken Breast Fillet2 lb · 2 lb. boneless chicken breasts, cut into large chunks (see pics)
White Onion1 piece · 1 white onion, chopped
Garlic1 clove · 3, 4 garlic cloves, finely minced
Ginger Powder½ tsp · 1/2 tsp ginger powder
Tomato Purée26 oz · 1 26 oz. can of tomato puree (diced works too)
Ground Turmeric2 tbsp · 2 tbsp ground turmeric
Cumin Powder2 tbsp · 2 tbsp ground cumin
Garam Masala2 tbsp · 2 tbsp garam masala
Paprika1 tsp · 1 tsp paprika
Cayenne Pepper½ tbsp · 1/2 tbsp cayenne
Yogurt1 cup · 1 cup plain yogurt
Butter1 tbsp · 1 tbsp butter
Salt and Pepper1 dash · dash of salt and pepper to taste
Canola Oil2 tbsp · 2 tbsp olive or canola oil
Naan Bread4 loaf · 4 loaves ready-made naan
Coriander0 pieces · fresh cilantro for garnish

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Steps

1Cut chicken breasts into large chunks approx. 2-inches thick and combine with marinade/pre-rub of 1/2 tsp coriander, 1/2 tsp cumin, and 1/2 salt. This is an optional step and does add to the total cooking time, but doing it will make the chicken itself taste better. Set aside for 20 minutes at room temperature or place in the refrigerator for 1 or 2 hours. (Spice measurements were not included above to avoid confusion.)
2In large, heavy pot or Dutch oven on medium heat saute the onions and minced garlic in oil until well browned.
3Add the remaining ingredients (minus the chicken) and stir continuously for about 5~10 minutes.
4Add chicken and cook over medium heat for 25~30 minutes stirring occasionally until chicken is cooked through. Near the last 5 minutes, add the yogurt and run to a boil while stirring. If the curry is too thick, some extra may be added according to personal preference.
5Remove from heat and set to cool a few minutes.
6Plate with warm, sticky rice (basmati and non-sticky rice work well too) and top with curry.
7Garnish with available cilantro leaves and enjoy.