Chicken Tikka Masala
Cooking Is My Sport
Cooking Is My Sport
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Ingredients

  • 1 cup plain yogurt, whisked until smooth (I used Greek, but regular will probably be fine)
  • 3 tablespoons Ginger-Garlic Paste, recipe below (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound boneless, skinless chicken breast (or thighs if that’s your preference; chicken breast is just mine), poked with a fork, and cut into large bite-sized chunks
  • 2 teaspoons olive oil
  • 3 tablespoons butter (or ghee if you can get your hands on some)
  • 1/3 cup Ginger-Garlic Paste, recipe below (or 6 cloves garlic and 2-inch thumb ginger minced)
  • 2 tablespoons tomato paste
  • 1 teaspoon garam masala
  • 2 teaspoons paprika
  • 8 Roma tomatoes, diced
  • 1 1/2 teaspoons kosher salt
  • 1 to 2 cups water
  • Oil, for the skillet
  • 1 tablespoon dried fenugreek leaves, or maple syrup (this is optional)
  • 1 15 oz can of chickpeas, drained
  • Minced fresh cilantro, for garnish
  • Cooked rice, naan, or crusty piece of bread, for serving

Instructions

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