
Chicken Tikka Masala
Struggle Meals - "Spice Is Nice"
15
Prep Time (minutes)
50
Cook Time (minutes)
4
ServingsIngredients
Spice Blend
- 3 tablespoons coriander
- 3 tablespoons cumin
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 2 teaspoons black pepper
- 1/2 teaspoon ground cloves
- 1/4 teaspoon red pepper flakes
Chicken Tikka Masala
- 3 cloves garlic, grated
- 3 teaspoons grated ginger
- 1 1/2 tablespoons spice blend
- 1 1/2 pounds boneless chicken thighs, cut into 1-inch pieces
- 1 cup whole milk yogurt
- 1 tablespoon vegetable oil
- 3 butter pats
- 1 onion, minced
- 3 tablespoons tomato paste
- 1 red pepper flake packet
- 1 (28-ounce can) whole tomatoes, crushed
- 1 1/2 cups heavy cream
- 1/4 cup cilantro
- Kosher salt
- 4 cups cooked rice, for serving
Steps
Chicken Tikka Masala
- In a small bowl, combine the garlic, ginger and spice blend.
- Add the chicken to a medium bowl and add half the spice blend as well as the yogurt. Stir to coat.
- Place in the refrigerator and allow to marinate for 4 hours or overnight.
- Heat a medium-sized pot over medium-high heat and add the oil and butter.
- Add the chicken and allow it to brown on all sides.
- Remove the chicken from the pan and stir in the onion along with the remaining spice/ginger/garlic mixture.
- Cook for 5 minutes, using a wooden spoon to scrape the bits from the bottom of the pan.
- Stir in the red pepper flakes, tomato paste and canned tomatoes.
- Stir in cilantro, followed by cream.
- Allow to simmer for 15 minutes.
- Add the chicken back in and cook for an additional 20 minutes.
- Serve over rice.