Chicken Tikka Masala
Chicken breasts, about 1.5~2 Lb
For the marinade:
2 teaspoon salt
1 teaspoon garam masala
2 tablespoon plain yogurt
For the sauce:
½ large onion, or 1 small onion, diced
2 cloves garlic, minced
1/4 teaspoon fresh grated ginger
1 tablespoon garam masala
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon paprika(or cayenne pepper for a slightly spicy version)
1 6oz can tomato paste
1 cup milk
1/3 cup sour cream or plain yogurt
2 tablespoon brown sugar
For garnishing (optional):
Parsley or Cilantro, fresh chopped or dry
Wash the chicken breasts under cold water, dry with a paper towel, and cut into bite size cubes.
To the chicken, add salt/garam masala/yogurt, coat the chicken meat evenly, marinate the chicken for 30 minutes to one hour, covered, at room temperature; or for several hours in the fridge.
When your chicken is done marinating, heat a large skillet, or a dutch oven over medium high heat with 2 tablespoon cooking oil.
Add the chicken and saute for about 3~4 minutes or until it is just cooked through. It is Okay if it’s still pink in the middle as we will cook it later with the sauce. Drain the chicken of excess juice, and set it aside.
To the same cooking pan add 1 tablespoon cooking oil, cook onion/ginger/garlic, for about 2 or 3 minute until the onion is softened and translucent, then add garam masala/ cumin/turmeric/paprika, stir to combine and continue to cook for about 1 minute.
Add tomato sauce, stir to combine, add sour cream, stir and mix, slowly add milk and stir, and brown sugar, stir and let it simmer for a minute or two, add salt to taste.
Add the cooked chicken breast meat back into the sauce, let the chicken simmer for a few minutes or until it is fully cooked through.
Garnish with parsley/cilantro and serve the chicken tikka masala over rice.