Tikka Masala is a creamy tomato sauce based dish with lots of traditional Indian spices.
Inspired by a dish from easychickenrecipes.com and adapted to our taste.
Ingredients
4 skinless boneless chicken breasts cut in bite sized pieces
3/4 Cup butter milk
1 1/4 Cup milk
2 tsp Garamond masala
1 tsp cumin
1 tsp tumeric
1 tsp garlic powder
2 tsp powdered ginger
1 tsp ancho chilli powder
2 Tbsp canola oil
1 large diced Spanish or yellow onion
1 Tbsp butter
10 oz can of tomato sauce
1 1/2 Cups coconut milk
2 Tbsp fresh minced cilantro
2 Tbsp lime juice
Directions
1. Chop chicken into 1 inch cubes and add to a bowl
Add buttermilk, milk and spices.
2. Cover and refrigerate for a at least two hours
Prior to frying remove bowl from fridge.
3. Remove chicken from the marinade and reserve the marinade. Allow chicken to sit at room temperature for about 20 minutes. This will help to brown the chicken.
4. Heat oil in a large frying pan on medium high heat. Brown the chicken, and remove from the pan.
5. In the same pan sauté the onions until translucent. Add tomato sauce and lime juice allow to simmer for 5 minutes.
6. Add the reserved marinade. Simmer on medium to low heat for 5-6 minutes. Return the browned chicken pieces and stir well. Allow mixture to simmer for 20 minutes ensuring chicken is well cooked.
7. Five minutes before serving stir in the coconut milk and allow to simmer. Taste and add salt to taste.
Note: Lime juice really does improve the flavour. It can also create some curdling of the sauce, but this is quite normal.
We enjoy this with basmati or jasmine rice.