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 Sauce Ingredients

1 large yellow onion (thinly sliced)

1 can diced tomatoes

2-3 cloves garlic (roughly chopped)

1/2 tsp freshly grated ginger

1 tbsp tomato paste

1 tsp salt, plus more to taste

1 tsp cayenne pepper

1 tsp paprika

1 tsp turmeric

1 tsp garam masala

2 large bay leaves

1 tsp cumin powder

1 tsp coriander powder

1/4 cup heavy cream

1 tbsp butter

3  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 pan on medium heat.

Sauté onion, garlic, and ginger in the butter for about 4-5 minutes.

Add tomato paste and all the spices to the pan and cook for another 3-4 minutes, tomato paste should turn deep red in color. Add a tbsp broth of to the mixture if it starts sticking to the pan.

Pour the can of diced tomatoes in the pan, stir, close the lid, and cook for 15 minutes. Stir the mixture every few minutes.

Remove sauce from heat, add broth, and process in a blender until smooth and creamy.

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

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

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