This page was exported from In House Butchers [ http://inhousebutchers.com ] Export date:Mon Jul 1 14:22:51 2024 / +0000 GMT ___________________________________________________ Title: Chicken Tikka Masala --------------------------------------------------- Chicken Tikka Masala and white Basmati rice Chicken Tikka Masala Prep Time : 6 Hours Cook Time : 1 Hour Ingredients :  6 garlic cloves, finely grated 4 teaspoons finely grated peeled ginger 4 teaspoons ground turmeric 2 teaspoons garam masala 2 teaspoons ground coriander 2 teaspoons ground cumin 1½ cups whole-milk yogurt (not Greek) 1 tablespoon kosher salt 2 pounds skinless, boneless chicken breasts, halved lengthwise 3 tablespoons ghee (clarified butter) or vegetable oil 1 small onion, thinly sliced ¼ cup tomato paste 6 cardamom pods, crushed 2 dried chillies de árbol or 1/2 teaspoon crushed red pepper flakes 1 28-ounce can whole peeled tomatoes 2 cups heavy cream ¾ cup chopped fresh cilantro plus sprigs for garnish Steamed basmati rice (for serving) Directions :  Preparation for Chicken Tikka Masala Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl. Add chicken and turn to coat. Cover chicken and chill 4-6 hours. Cover and chill remaining spice mixture. Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chillies and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes. Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes. Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes. Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes. Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Cover; chill. Reheat before serving. Serve with Basmati rice and cilantro sprigs. Do Ahead: Chicken Tikka Masala can (and preferably should as this allows flavours to infuse better) be made 2 days ahead.       --------------------------------------------------- Images: http://inhousebutchers.com/wp-content/uploads/2017/04/chicken-tikka-masala.jpg --------------------------------------------------- --------------------------------------------------- Post date: 2017-04-26 10:41:16 Post date GMT: 2017-04-26 10:41:16 Post modified date: 2017-04-26 10:43:06 Post modified date GMT: 2017-04-26 10:43:06 ____________________________________________________________________________________________ Export of Post and Page as text file has been powered by [ Universal Post Manager ] plugin from www.gconverters.com