Prep Time: 15 minutes | Cook Time: 25 minutes | Servings: 4
You’ve heard it before, but it’s worth repeating: your favorite takeout dishes prepared at home are so much better than the delivery version, and the same goes for this Chicken Tikka Masala. Fresh spices and ghee give this dish a depth that’s hard to find in a styrofoam container.
- 4 chicken breasts, cut into bite sized cubes
- 2 teaspoons curry powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon canola oil
- 2 tablespoons Tin Star Foods Ghee
- 1 medium yellow onion, diced
- 1 green chili (a cayenne pepper also works), finely diced
- 1 teaspoon grated ginger (or ½ teaspoon powdered ginger)
- 1½ teaspoon minced garlic
- 2 tablespoon masala of choice (see below for masala substitution)
- 1 14 oz can tomato sauce
- 2 teaspoon paprika
- 1 tablespoon white sugar
- ⅓ cup heavy cream
- ¾ cup thick natural yogurt (plain Greek yogurt works well)
If you don’t have masala, use the following spices:
- 1 tablespoon cumin
- 1 teaspoon ground ginger
- ½ teaspoon cayenne pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- 1 teaspoon curry powder
- Season the chicken with the curry powder, salt, and black pepper. In a large stock pot over medium-high heat, heat the canola oil. Brown the chicken for 20-30 seconds on each side in batches until all chicken has been browned. Remove from pot and set aside.
- In the same pot used to brown the chicken, reduce heat to medium-low. Add the ghee, the onion, chili, ginger, and garlic. Cook, stirring occasionally until onions are just starting to turn soft and translucent.
- Add the masala (or other spices) to the veggies and fry until fragrant, 20-30 seconds. Add the tomato sauce, paprika, and sugar to the veggies. Cover with a lid cracked to allow steam to escape and let simmer for ten minutes until thickened a bit.
- Stir in the heavy cream and yogurt. Add the browned chicken to the mixture and stir (you can add frozen veggies at this point if you’d like). Cover with a lid cracked to allow steam to escape and cook for 25-30 minutes, or until chicken is cooked through and tender.
- Taste the sauce and add salt or cayenne pepper (to make it spicier) if necessary.
- Serve with rice and Easy Naan. To make coriander rice, cook basmati or your rice of choice according to package directions for 3-4 people and add ½ teaspoon of dried coriander to the water.