Chicken Tikka Marsala
Servings: 6
Ingredients
Marinade
- 2 lbs chicken thighs boneless and skinless, cut into bite-sized pieces
- 1 cup greek yogurt plain
- 1 1/2 tbsp garlic finely grated
- 1 tbsp ginger
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 tsp salt
Sauce
- 2 tbsp vegetable oil
- 2 tbsp butter
- 1 large onion finely diced
- 1 1/2 tbsp garlic finely grated
- 1 tbsp ginger finely grated
- 1 1/2 tsp garam masala
- 1 1/2 tsp ground cumin
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 15 oz tomato sauce
- 2 tsp chili powder
- 1 tsp salt
- 1 1/4 cup heavy cream
- 1 tsp brown sugar
- 1/4 cup water to thin sauce if needed
- 4 tbsp cilantro to garnish
Instructions
Instructions
- In a bowl, mix together all of the ingredients for the chicken marinade and then stir in the chicken, Let marinate for 30 minutes to an hour (or overnight if time allows).
- Heat oil in a large skillet or pot over medium-high heat. When the oil is sizzling, cook the chicken, adding a few pieces at a time to avoid overcrowding the pan. Fry on each side about 3 minutes or until browned on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
- Melt the butter in the same pan. Fry the onions for about 3 minutes (or until soft) while scraping up any browned bits stuck on the bottom of the pan.
- Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
- Pour in the tomato puree, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.
- Stir the cream and sugar into the sauce. Add the chicken and its juices back into the pan. Cook for 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. If sauce gets too thick, pour in water to thin out.
- Garnish with cilantro and serve with white rice.
