Chicken Tikka Masala

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 1 (3-pound) chicken, cut into pieces
• ¼ cup plain whole-milk Greek style yogurt
• 2 tablespoons peanut oil, divided
• 2 teaspoons fresh lime or lemon juice
• 1 clove garlic, peeled and minced
• 5 teaspoons curry powder
• ½ teaspoon cayenne
• 1 tablespoon grated peeled fresh ginger
• 4 tablespoons unsalted butter
• 1 large white onion, finely chopped
• 1½ cups canned tomato puree
• ¾ cup water
• ½ cup heavy cream or half and half
• 1¼ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup chopped fresh cilantro
• Sprigs of cilantro for garnish

Directions

1. In a small bowl, whisk together the yogurt, 1 tablespoon of the peanut oil, lime juice and garlic. Add in the chicken to incorporate the marinade. Set aside.
2. In a separate bowl, whisk together the curry powder, cayenne, and grated ginger.
3. Set Skillet to 400ºF and add 1 tablespoon peanut oil, followed by the chicken and cook for 6-8 minutes per side. Take chicken out of Skillet, let rest for at least 5 minutes and slice into 1½ inch slices.
4. Set Skillet to 375ºF and add butter along with onion and cook for 5 minutes until light brown stirring frequently.
5. Reduce to 275ºF and stir in the spice and ginger mixture.
6. Add tomato puree, water, heavy cream, and salt and bring to a boil.
7. Reduce to 250ºF and simmer for 10 minutes or until thickened slightly.
8. Add in chicken and continue cooking for 5 minutes. Stir in black pepper, chopped cilantro, and salt.