Chicken Tikka Masala (with dairy free option)
Cuisine
Indian
Servings
6
people
Servings
6
people
Ingredients
1 1/2
pound
chicken thigh or boneless chicken breast
6
Tbl
tikka paste
4
oz
plain
natural yogurt
1
Tbl
oil
1
onion
chopped
1
garlic clove
crushed
1
to taste
fresh Serrano chili
seeded and chopped
1
inch
ginger root
grated
1
Tbl
tomato paste
8
oz
Water
1
Tbl
lemon juice
Cilantro sprigs
Instructions
Chicken Preparation
Remove fat from chicken.
If grilling chicken, leave whole and cut after grilling.
If broiling chicken, cut into bite size pieces and then marinate.
Chicken
Mix 3 Tbl tikka paste with 2 oz of yogurt.
Mix in chicken and let marinate at least 20 minutes, but overnight is better.
Grill chicken, brushing with butter if desired, or broil till chicken is cooked through.
Sauce and Finishing
Meanwhile, heat oil in heavy pan and fry the onion, garlic, chili and ginger for 5 minutes.
Add remaining tikka paste and cook and additional 2 minutes.
Stir in tomato paste and water, bring to a boil and simmer 15 minutes.
Using a stick blender, blend sauce until smooth.
Add additional salt to taste.
Add cooked chicken, lemon juice and remaining yogurt.
Stir well and simmer on low at least 5 minutes to combine flavors.
Serve over basmati rice or with naan.
Garnish with cilantro if desired.
Recipe Notes
If desired, make ahead and reheat the following day.
To make spicier, add more chopped chili.