It may look complicated, but for me it was a home run. Homemade Tikka Masala that my husband and I love just as much as Bombay House's. I have all of these items in my kitchen regularly, so I can make it any time....I have 3 hours....ha...
Chicken Tikka Masala
- 1 cup yogurt [I used my homemade plain, unsweetened yogurt]
- 1 TB lemon juice
- 2 tsps cumin
- 1 tsp cinnamon
- 1/2 tsp cayenne
- 1 tsp pepper
- 1 TB minced ginger [I used a scant tsp powdered ginger, but it would be better with fresh]
- 2 tsps salt
- 2 tsps garam masala
- 1/2 tsp ground coriander
- 3 chicken breast, cut into bite-size pieces
Combine ingredients and marinate 1-3 hours. Grease baking sheet and bake at 450 degrees for 15 minutes. [I stirred and drained the meat after each 5 minutes] Set aside.
- 1 lb tomatoes, quartered
- 1/2 medium onion, roughly chopped
- 5 cloves garlic, peeled and halved
- 1 jalapeño, seeded and chopped
- 2 TB olive oil
- 1 1/2 tsp dried oregano
- 1/2 tsp salt
- 1 tsp cumin
- 1 tsp paprika
[I did this while the chicken was marinating] Combine ingredients in a baking dish and roast at 375 for 1 hour. Let cool slightly and puree in blender.
- 1/2 medium onion, diced
- 3 TB vegetable oil
- dash of powdered ginger
- 1 tsp garam masala
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- salt and pepper to taste
- 1 small can tomato sauce
- 1/2 cup heavy cream
Saute onion in vegetable oil until soft. Add roasted tomato mixture and spices. Simmer for 5-10 minutes and add chicken, tomato sauce and cream. Adjust salt and pepper. Serve with cooked rice.
