There’s a bit of rumor and mystery that surround Chicken Tikka Masala. Where it started isn’t quite certain but it’s wildly regarded as delicious! Probably a food born from export back to England from India this unique dish can be enjoyed by people who like the taste of savory curry without heat. There are dozens of versions of it but this one is one that very much suits my tastes.
Chicken Tikka Masala
AuthorMabMix all the marinade ingredients together and add the cut up chicken to them. Refrigerate this mix for at least an hour, up to a day.
Make a small foil pouch and pour the marinade and chicken into it.
Bake at 375 for about 25-30 minutes or until the pieces are completely cooked.
While the chicken cooks, heat a large skillet on the stove and melt the butter in it.
Add the vegetables and garlic to the butter and let saute for 3-5 minutes.
Add to that the spices and tomato sauce and simmer until the chicken is finished cooking.
Once the chicken is done, add it to the sauce mixture and cook for 10-15 minutes, stirring in the cream. Cook until sauce thickens slightly.
Ingredients
Directions
Mix all the marinade ingredients together and add the cut up chicken to them. Refrigerate this mix for at least an hour, up to a day.
Make a small foil pouch and pour the marinade and chicken into it.
Bake at 375 for about 25-30 minutes or until the pieces are completely cooked.
While the chicken cooks, heat a large skillet on the stove and melt the butter in it.
Add the vegetables and garlic to the butter and let saute for 3-5 minutes.
Add to that the spices and tomato sauce and simmer until the chicken is finished cooking.
Once the chicken is done, add it to the sauce mixture and cook for 10-15 minutes, stirring in the cream. Cook until sauce thickens slightly.
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