Feeling a little homesick for lovely Britain, I decided give my family a call. One after the other I spoke to almost all of them, dad, sister, niece, nephew and baby niece who tells me “I am so pretty today.” Well, what on earth can you say to that :).
While talking with my sister she told me she was having a Chicken Curry for dinner. Oooohhh curry I thought… I love curry, I might want curry, I am going to make it for dinner, so I did. I decided on one of my favorites of creamy, deliciously spicey and oh so tasty Chicken Tikka Masala.
Chicken Tikka Masala
Adapted from a Food.com recipeServes 3-4
Prep & Cook Time – 2 hours~ including marinating
1 lb boneless skinless chicken, cut in 1 inch cubes
1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground red pepper
2 teaspoons black pepper
1 teaspoon salt
1 tablespoon unsalted butter
2 garlic cloves , minced
1/2 onion , finely diced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon cayenne pepper
1/2 teaspoon salt
1 (15 ounce) can tomato sauce
1 cup heavy cream
Mix all the marinade ingredients together in a bowl.
Add the chicken and cover with marinade. Cover and refrigerate for an hour or more if time permits.
Put the chicken pieces into a skillet and cook until thoroughly cooked through. Discard the rest of the marinade. Remove from skillet and set aside.
For sauce, melt butter on medium heat. Add garlic and onion and cook for 1 minute. Stir in coriander, cumin, paprika, cayene & salt. Stir in tomato sauce and simmer 15 minutes. Stir in cream; simmer to thicken- about 5 minutes.
Add chicken to sauce and simmer for an additional 7-10 minutes.
Garnish with cilantro and serve with basmati rice and/or naan bread. I did both!
For me I make it a little spicier but for a milder version just half the spice portions. This is a really really good curry. I even impressed myself!