Hey everyone, it’s Clark, I hope you are having an amazing day. Today I will show you how to make a distinctive dish, Chicken Tikka Masala. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Chicken Tikka Masala Recipe.
You can cook Chicken Tikka Masala using 21 ingredients and 8 steps. Here is how you cook it.
Ingredients of Chicken Tikka Masala
Take 2 tbls of butter or ghee.
Make ready 1 of onion, finally chopped.
It’s 1/2 of red bell pepper, chopped.
Take 1/2 of yellow bell pepper, chopped.
Make ready 4 cloves of garlic, minced.
Make ready 1 tbls of ground cumin.
Make ready 1 tsp of salt.
Take 1 tsp of ground ginger.
You need 1 tsp of cayenne pepper.
You need 1/2 tsp of ground cinnamon.
Take 1/4 tsp of tumeric.
It’s 1 can (14 oz) of tomato sauce.
Make ready 1 cup of heavy whipping cream.
It’s 2 tsp of paprika.
Prepare 1 tbls of white sugar.
It’s 1 tbls of vegetable oil.
It’s 2 of skinless, boneless chicken breasts, cut into bite size pieces.
Make ready 1/2 tsp of curry powder.
It’s 1/2 tsp of salt, or to taste (optional).
It’s 1 tsp of white sugar, or to taste (optional).
Take of Chopped cilantro (optional).
Chicken Tikka Masala step by step
Heat butter or ghee in a large skillet over medium heat and cook onion, peppers until onions are translucent, about 5 minutes..
Heat vegetable oil in a separate skillet over medium heat. Stir chicken into hot oil, sprinkle with curry powder and sear chicken until lightly browned but still pink inside, about 3 minutes, stir often..
Stir in garlic, and stir until fragrant, about 1 minute. Stir in cumin, 1 tsp salt, ginger, cayenne, cinnamon and tumeric, fry until fragrant, about 2 minutes..
Stir in tomato sauce, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika and 1 tbls sugar. Bring sauce back to a simmer and cook, stirring often, until sauce has thickened, 10-15 minutes..
Transfer chicken and any pan juices Into the sauce. Simmer chicken in sauce until no longer pink. About 30 minutes. Adjust salt and sugar to taste..
Serve over basmati or jasmine rice. Top with chopped cilantro..
Note: sugar is optional in this recipe. The bell peppers (to me) add enough sweetness. You can also adjust the cayenne level to your liking. The heavy cream really tames down the heat..
