[www.keralites.net] Chicken Tikka Masala

 

Chicken Tikka Masala


Ingredients
FOR THE MARINADE CHICKEN

5 garlic cloves, finely minced

1 tablespoon fresh ginger, grated

3/4 cup plain Greek yogurt

1/4 cup coconut milk

1 teaspoon kosher salt

1/2 teaspoon black pepper

4 boneless, skinless chicken breasts, cut into cubes

1 tablespoon olive oil
FOR THE SAUCE

1/2 cup unsalted butter, divided

1 fresno pepper, stem and seeds removed, minced

1 serrano pepper, stem and seeds removed, minced

1 jalapeño pepper, stem and seeds removed, minced

5 cloves of garlic, finely minced

2 tablespoons fresh ginger, grated

1/4 cup tomato paste

1 teaspoon curry powder

1 1/2 teaspoon garam masala

1 1/2 teaspoon Hungarian paprika

28 ounces whole tomatoes (large can)

2 roma tomatoes, chopped

1 teaspoon kosher salt

1 1/2 cups chicken broth

1/4 cup bamboo shoots

1/4 cup heavy cream

2 tablespoons fresh cilantro, chopped

1 cup basmati rice, fully cooked
Directions

1. Place your cubed chicken in a shallow baking dish. In a small bowl, whisk together the garlic, ginger, Greek yogurt, coconut milk, salt and pepper. Pour the marinade on top of the chicken, making sure the chicken is evenly coated. Cover and refrigerate for at least 2 hours or up to 12 hours.
2. Heat a saute pan over medium heat and drizzle in about a tablespoon of olive oil. Add the chicken, with the marinade, (in batches if it seems overcrowded) to the pan. Cook for about 8-10 minutes or until just cooked through. Remove from heat and set aside.
3. For the sauce, melt 1/4 cup of the unsalted butter in a deep skillet over medium heat. Add the fresno, serrano and jalapeño and cook until just tender. Add the garlic and ginger, and cook for another 2 minutes. At this point at the tomato paste, curry powder, garam masala and paprika. Stir with a a heavy wooden spoon so that all of the ingredient combine. Once the tomato paste has reached a deep red color, about 5-6 minutes, add the canned tomatoes, roma tomatoes, salt and chicken broth. Bring the sauce to a boil and then lower the heat to a simmer. Simmer for 30-40 minutes until it is slightly reduced and thickened.
4. Once your sauce has thickened, very gently and slowly add to a blender (this can be done in batches as well). Pulse until smooth and creamy. Transfer the sauce back to the pan and again bring it to a boil. Add the chicken and bamboo shoots and lower the heat to a simmer. Simmer again for about 15 minutes. Add the remaining 1/4 cup butter and the heavy cream. Stir to melt the butter and heat the heavy cream. Cook for another 10 minutes.
5. Remove from heat and garnish with fresh cilantro. Serve with basmati rice and Naan.

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