CHICKEN TIKKA MASALA

Chicken Tikka Masala

Ingredients

• 2 pounds boneless skinless chicken breasts, cut into large cubes
• 5 ounces(2/3 cup) plain yogurt
• 1 tablespoon garam masala
• 1 teaspoon coriander
• 1 teaspoon salt, divided
• 1 1/2 tablespoons vegetable oil
• 1 large onion, cut into large pieces
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, grated
• 1 tablespoon cumin
• 1 teaspoon ground fenugreek
• 2 tablespoons tomato paste
• 1-14oz can tomato sauce
• 1/2 cup milk
• 3 tablespoon fresh cilantro, chopped (optional)

Instructions

1. To a large bowl add the yogurt, garam masala, coriander and 1/2 teaspoon salt, mix well.
2. Mix in the raw chicken pieces to the yogurt, cover and refrigerate for 2 hours.
3. After 2 hours remove from the refrigerator.
4. To a large saucepan add the vegetable oil over medium heat.
5. Add the onions and cook until softened, about 5 minutes.
6. Add the grated ginger, garlic, cumin, fenugreek and 1/2 teaspoon salt.
7. Stir the spices into the onions until well mixed and cook for 1 minute, stirring often.
8. Stir in the tomato paste and cook for a few seconds while stirring.
9. Add the chicken and yogurt that has been marinating, stir.
10. Add the milk and tomato sauce, mix well.
11. Simmer on low heat uncovered until sauce thickens and the chicken is cooked and tender, about 15 minutes.
12. Serve over basmati rice and garnish with cilantro with a side of naan bread.