Wednesday, 15 October 2014

Queen Bee's Chicken Tikka Masala

Chicken Tikka Masala


Ingredients:

1-2 Pounds Boneless, Skinless Chicken Breasts (About 4-6)

Marinade:

1/2 Cup Buttermilk
1/2 Cup Coconut Milk (I used a lite coconut milk)
1/2 Lime, Juiced, and save the squeezed half
1/2 inch Ginger Root
3-4 Cloves Garlic
1/2 Teaspoon Salt
1/2 Teaspoon Cumin
1/2 Teaspoon Coriander
1/4 Teaspoon Cayenne Pepper
2 Tablespoons Sesame Seed Oil

Sauce:

1-2 Tablespoons Olive Oil
1 Onion
5-6 Cloves Garlic
1 inch Ginger Root
1/4 Teaspoon Red Chili Flakes
2 Tablespoons Garam Masala
1 Teaspoon Cumin
1/2 Teaspoon Turmeric
1-3 Tablespoons Curry Powder
2 Tablespoons Tomato Paste
2 Teaspoons Sugar
1 Can Diced or Crushed Tomatoes
3/4 Cup Coconut Milk
1/2 Lime, Juiced
Pepper to taste

Garnish:

Sliced Green Onion
Chopped Parsley or Coriander Leaves
Serve with White or Basmati Rice

Special Tools:

Large Skillet
Broiler Pan or a large sheet pan with a rack over top

Instructions:

Prepare the marinade by mixing the Buttermilk, Coconut Milk,Lime juice and the half squeezed lime half, the Ginger Root minced, the Cloves Garlic minced, Salt, Cumin, Coriander, Cayenne Pepper and the Sesame Seed Oil.

Thinly slice the chicken and mix the chicken slices with the marinade in a large bowl, turn the chicken to coat it all in the sauce. Allow to marinade about 30 minutes, or overnight.

Heat a large skillet over medium high heat and heat the olive oil.

Finely dice the onion and stir fry for about 8-10 minutes in heated skillet. Seasoning onion well with pepper.

Mince the garlic cloves and ginger root. Add minced garlic and ginger root to the skillet along with the tomato paste. Stir fry for about 3 more minutes.

Add the can of tomatoes, Coconut milk, sugar, 1 tablespoon of curry powder, the chili powder, garam masala, cumin and turmeric. Stir well and bring everything to a boil. Once boiling add the juice of 1 lime half.

Allow to simmer for 25-30 minutes. Stirring occasionally.

Now is a good time to start cooking some rice. . .

Turn oven to broil and allow to heat. Line your broiler pan or sheet pan with tin foil. Is using using a sheet pan, put the wire rack over top.

Strain the chicken from the marinade and arrange on the rack.

Broil chicken for 6-9 minutes, turn and broil an additional 6-9 minutes. Chicken should be cooked through and have a slight golden toasty color.

To serve, arrange rice on one side of the plate, chicken on the other and spoon a generous portion of sauce down the middle of the plate. Garnish with sliced green onion and either parsley or coriander leaves, chopped.

Enjoy!

Notes:

Home made curry! Not from a prepared spice blend! Always makes me feel pretty accomplished, but I seem to really love curry lately.

Other Places:

Goes well with:

Naan Bread



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