Chicken Tikka Masala

from

1 cup yogurt

1 tablespoon fresh ginger, grated

3 garlic cloves, minced

salt and pepper

500g boneless chicken thighs


2 tablespoons butter

2 tablespoons olive oil


2 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 red chili, minced


2 tablespoons tomato paste

2 teaspoons paprika

1 teaspoon garam masala


1 can chopped peeled tomatoes

1 1/2 teaspoons seas alt

2 cups water 


1/2 cup cream


Serves 2-3

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In a bowl, mix yogurt with ginger and garlic, salt and pepper and chicken thighs. Marinate the chicken for at least 30 minutes. Remove from marinade and set aside. 


In a large pan, heat butter and olive oil over medium heat. Add garlic, ginger and chili and sauté until lightly browned. 


Add chicken thighs and sauté until browned, around 5 minutes. Remove chicken from pan and set aside. 


Add tomato paste, garam masala and paprika and cook for a couple of minutes. Stir in tomatoes, water and salt. Bring to a boil, then cover and turn down the heat to let simmer for 20 minutes. 

Let cool a little before blending the sauce in a mixer until smooth. 


Pour sauce back into the pan. Bring sauce to a boil, add chicken and cook until cooked through, around 8-10 minutes. Stir in cream. Serve garnished with fresh coriander. 




© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com
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