Chicken Tikka Masala

Chicken Tikka Masala

Ingredients

Print

Marinade

  • 2 lbs chicken breast cut small pieces
  • 1 cup plain yogurt
  • 1 garlic clove minced
  • 1 tbs ginger
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp Cayenne pepper
  • 1 tsp of salt

Sauce

  • 2 tbs oil
  • 2 tbs butter
  • 1 onion finely diced
  • 1 garlic clove grated
  • 1 tbs ginger grated
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1/2 tsp cardamom
  • 1 tsp curry
  • 14 oz tomato puree
  • Cayenne pepper to taste
  • 1 media crema
  • Salt to taste
  • 1 tsp brown sugar
  • Cilantro, lime and onion to garnish

Instructions

  1. Marinate chicken overnight in fridge.
  2. In a hot pan; add oil and golden chicken, only in one layer.
  3. Reserve aside; it will continue to cook in sauce.
  4. On same pan add butter and add onion, garlic and ginger until translucent.
  5. Add spices (garam masala, curry, cumin and cardamom).
  6. Add tomato sauce, brown sugar and salt; simmer 10 min until sauce becomes a bit darker.
  7. Add media crema and chicken and simmer an extra 8-10 min.

Notes

Serve with lime, cilantro, onion and basmati rice.

 

Bon Appetit!

Chicken Tikka Masala

Ingredientes

Print

Marinado

  • 1 kilo pechuga de pollo en cuadritos
  • 1 taza yogurt natural
  • 1 diente de ajo picado
  • 1 cda jenjibre
  • 2 cda garam masala
  • 1 cda turmerico
  • 1 cda comino
  • 1 cda pimienta de cayenne
  • 1 cda sal

Salsa

  • 2 cda aceite
  • 2 cda mantequilla
  • 1 cebolla finamente picada
  • 1 diente de ajo picado
  • 1 cda jenjibre
  • 1 cda garam masala
  • 1 cda comino
  • 1/2 cda cardamomo
  • 1 cda curry
  • 14 oz pure de tomate
  • pimiento de cayenne al gusto
  • 1 media crema
  • sal al gusto
  • 1 cda azucar morena
  • Cilantro, limon y cebolla para servir

Instrucciones

  1. Marinar el pollo toda la noche el el refrigerador.
  2. En un sarten caliente, agregar el aceite y dorar el pollo en una capa solamente.
  3. Reservar en un lado, si es que aun esta un poco crudo, seguira cociendose en la salsa.
  4. En el mismo sarten, agregar la mantequilla, la cebolla, el ajo y jenjibre hasta que este cocido.
  5. Agregar las especies (garam masala, curry, comino y cardamom)
  6. Agregar la salsa de tomate, el azucar y la sal; ya que este hirviendo bajar la flama hasta que cambie un poco de color a mas obscura; aprox 10 min.
  7. Agregar la media crema y el pollo y cocinar aprox 8-10 min mas

Notas

Servir con limon, cebolla, cilantro y arroz basmati

 

Bon Appetit!

You May Also Like

Facebook
Twitter
YouTube
LinkedIn
Share

Leave a comment

Your email address will not be published. Required fields are marked *

Category

Select Restaurant

Hi! my name is Dani Garcia, food-lover, cooking enthusiast and the person behind Foodie and the Drink.

Food has always been at the center of my family life. Growing up I was always excited about food.

Read About Me

Latest Posts

Follow Us

foodieandthedrink

Food. Drinks. Recipes
🍤🌮🌯🥗🥐🫒
Love to Eat. Love to Cook. Love to Drink
🇲🇽🇺🇸🇫🇷
DM for collab
foodieandthedrink@gmail.com

𝙳𝚊𝚗𝚒 𝙶𝚊𝚛𝚌𝚒𝚊 @garcdani

Copyright © 2021 foodieandthedrink – All Rights Reserved.