Chicken Tikka Masala is an easy dish to make. Add all the ingredients in a pot and let simmer for one hour. There exists as many versions of Chicken Tikka Masala as there exists cooks. Generally, the dish consisits of pieces of tandoori chicken that are then simmered in a cream sauce. But, this recipe will permit you to make excellent Chicken Tikka Masala that is not as rich, in only one step. Chicken Tikka Masala is great as a leftover dish, and can be reheated either in a pot or in an oven (cover with aluminium foil). This recipe yields 8 to 10 portions.

 

** This Tikka Masala sauce is also excellent with prawn, shrimp or fish. Simply add them to the sauce at the end of it’s simmering period.

 

** If you have the time, try the long version of this recipe by preparing your Tandoori Chicken brochettes (see my Tandoori Chicken recipe) and then adding the cooked pieces of chicken (tikka) to the Chicken Tikka Masala sauce at the end of it’s simmering period.

 

All of my recipes and spice blends are original creations and use a minimum of fat, sugar and salt. Healthy, tasty food starts here. Taste the difference!

 

INGREDIENTS                               

 

* 15 ml (1 tablespoon) vegetable oil (canola)

* 250 ml (1 cup) (2 medium sized onions) finely chopped

* 45 ml (3 tablespoons) of finely chopped fresh ginger root

* 15 ml (1 tablespoon) of Daal Masala by ohmasala.com

* 10 ml (2 teaspoons) of Subji Masala by ohmasala.com

* 5 ml (1 teaspoon) of Tandoori Masala by ohmasala.com

* 400 ml (half a 28 oz can) of tomatoes (hand squashed)

* 3.75 ml (3/4 teaspoon) of salt

* 400 ml (one 14 oz can) of coconut milk (non-sweetened)

* 1 kg (2 lbs) of chicken breasts (cut lengthwise once and then in 1cm (!/2″ slices)

* 120 ml (1/2 cup) of well rinsed and chopped fresh cilantro leafs

 

PROCEDURE

 

* In a large pot with a thick bottom, cook the onions in the oil on medium heat until lightly golden

* Add the chicken and cook while stirring until the chicken has changed colour on all surfaces, but is not yet completely cooked.

* Add the ginger, the Daal Masala, the Subji Masala and the Tandoori Masala and continue cooking for 2 minutes, while stirring.

* Add the tomatoes (and half of the juice), the salt, and the coconut milk and bring to a boil. Cover the pot partially and let simmer on low heat for an hour.

* Serve topped with freshly chopped cilantro leaves.

* For a typical Indian meal, serve with basmati rice, a subi (vegetables), and daal (lentils).

 

 Interested ? click on Daal Masala  or Subji Masala or Tandoori Masala

 

Thank you for choosing an ohmasala.com natural product. Have a great olfactory voyage !