November 22, 2016

Chicken Tikka Masala

60 min

Chicken Marinade Ingredients

4 chicken drumsticks

1 tbsp vegetable oil

2 cloves garlic (minced)

1/2 ginger slice (roughly chopped)

1/4 cup yogurt

2 tsp salt

1/4 tsp cracked pepper

2 tbsp fresh cilantro (roughly chopped)

Tikka Masala Ingredients

1 large yellow onion (thinly sliced)

5 large ripe tomatoes (diced)

2 cloves garlic (roughly chopped)

1/2 tsp freshly grated ginger

1 tbsp tomato paste

1 tsp salt

1 tsp cayenne pepper

1 tsp paprika

1/2 tsp turmeric

3 whole cardamon pods

2 large bay leaves

1 tsp cumin powder

1 tsp coriander powder

1/8 tsp cinnamon powder

1/4 cup heavy cream

2 tbsp butter

2 cups chicken broth

Pat the chicken drumsticks dry with paper towels. Place the drumsticks and marinade ingredients in a large ziplock bag and shake to coat chicken pieces. Set the chicken pieces aside to marinade for half an hour at room temperature or up to overnight in the refrigerator.

Preheat oven to 400F. Remove chicken pieces from the plastic bag, place on an oven safe cooling rack, and allow the excess marinade to drip for a few minutes. Place the cooling rack with drumsticks on a baking sheet and bake for about about 35-40 minutes.

While the chicken is baking, melt butter in a stock pot on medium heat. Saute onion, garlic, and ginger for about 4-5 minutes.

Add tomato paste, cumin, cardamon, coriander, cinnamon, bay leaves, turmeric, paprika, salt, pepper, and cook for another couple of minutes, tomato paste should turn deep red in color.

Add tomatoes with it’s juices to the pan, stir, close the lid, and cook for 15 minutes, stirring every few minutes to make sure the mixture doesn’t burn. Add the sauce into a blender with broth and process until smooth and creamy.

Return sauce to the stockpot on medium low heat, add chicken pieces and heavy cream to the pot, and simmer for 5-7 more minutes.

Garnish with chopped cilantro and serve with naan bread or steamed rice.

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