Today’s dish is one that I created back in 2016 as part of a challenge to make Northern Indian cuisine…since then I’ve made this several times and it’s always well received. One of my sons asked to make it this week so I’m sharing it again for you all to enjoy…
Chicken Tikka Masala
8 boneless skinless chicken thighs
1 1/2 teaspoon cumin, divided
1 1/2 teaspoon Garam Masala, divided
1 1/2 teaspoon coriander, divided
3/4 teaspoon turmeric, divided
3/4 teaspoon paprika, divided
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1 1/2 teaspoon salt, divided
red pepper flakes
5 garlic cloves, divided
1 cup plain Greek yogurt
1 onion, diced
14.5 oz Fire Roasted diced tomatoes
1 cup heavy cream
1/2 cup – 1 cup coconut cream
Season chicken with 1 teaspoon each cumin, Garam Masala and coriander; 1/2 teaspoon each turmeric, paprika & salt; the cinnamon and ginger and three cloves minced garlic. Add the yogurt and mix well to combine.
Set oven to 450 °F. Marinate chicken while the oven is preheating. Place chicken on a broiler pan with rack that has been sprayed with cooking spray. Bake 10-15 minutes on each side until chicken starts to brown. Meanwhile prepare the sauce. In a sauce pot, sauté the diced onion in a little olive oil for 8-10 minutes until tender. Add the remaining two cloves minced garlic, 1/2 teaspoon each cumin, garam masala & coriander; 1/4 teaspoon each turmeric & paprika and 1 teaspoon salt. Sauté another minute or two. Add the Fire Roasted diced tomatoes and cook for a few minutes to combine all the flavors. Place onion-tomato mixture into a food processor and process until smooth.
Place back into the sauce pot and raise the heat; add in the heavy cream and the coconut cream (to taste); stirring to combine. Heat through. Add the cooked chicken into the sauce.
Serve with Naan bread that has been brushed with garlic butter. Yummy!
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