Chicken Tikka Masala

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Chicken-Tikka-Masala

Talk about a family favorite. This flavor-packed curry is prepared in no time, as the kids absolutely love it! Super easy to make, it’s just about adding the right spices and not being afraid of a little heat. It’s also great to make in large batches and freeze to have for a quick meal mid-week with rice or naan!

Zehra

- Zehra, The FitNest

Ingredients

For the chicken marinade:

  • I lb Crescent Foods Boneless and Skinless Chicken Thighs cut into bite-sized pieces
  • ½ cup plain yogurt
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons fresh cilantro, chopped
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon ginger
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground red chili powder
  • 1 teaspoon of salt

For the sauce:

  • 2 tablespoons of avocado oil
  • 2 tablespoons butter
  • 2 small onions (or 1 large onion) finely diced
  • 1 1/2 tablespoons garlic finely grated
  • 1 tablespoon ginger finely grated
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 2 cups tomato puree/ crushed tomatoes
  • 1 tbsp tandoori powder
  • 1 teaspoon ground red chili powder
  • 1 teaspoon salt
  • 1 cups of heavy or thickened cream (use evaporated milk for lower calories)
  • 1/4 cup water if needed
  • 4 tablespoons fresh cilantro to garnish

PREPARATION

  1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
  2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Saute until browned for only 3 minutes on each side. Set aside and keep warm.
  3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
  4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
  5. Pour in the crushed tomatoes, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.
  6. Stir the cream through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
  7. Garnish with cilantro and serve with fresh, hot basmati rice.

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Heifa's Bio

Heifa, is a Chicago based Middle Eastern Food Blogger. Her mission is to develop simple, and easy recipes infused with the Mediterranean flavors that she grew up eating. Her hope is for people to get back in the kitchen and make food that is beneficial for them and their families without lacking in flavor.

Zehra, The Fitnest

To Zehra, nourishing meals are more than just that – they are dishes that feed and nourish our bodies. Healthy eating, fitness and being a loving mother of two are Zehra’s greatest passions. With a Kinesiology and Health Sciences background, she uses this knowledge to encourage her followers to live a healthier life through nutritional eating and ongoing fitness. The recipes that Zehra will share will have you trying different tastes a flavors from around the world.