MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken Tikka Masala
Categories: Poulltry, Dairy, Herbs, Vegetables, Chilies
Yield: 5 servings
MMMMM--------------------------CHICKEN-------------------------------
1 1/4 lb Boned skinned chicken
6 tb Plain whole milk yogurt
1/2 tb Grated ginger
3 cl Garlic; minced
1 ts Cumin
1 ts Paprika
1 1/4 ts Salt
MMMMM---------------------TIKKA MASALA SAUCE--------------------------
2 tb Oil; divided
1 sm Onion; thin sliced
2 ts Grated ginger
4 cl Garlic; minced
1 tb Ground coriander
2 ts Paprika
1 ts Garam masala
1/2 ts Turmeric
1/2 ts Fresh ground black pepper
14 oz Can crushed fire-roasted
- tomatoes
6 tb Plain whole milk yogurt
1/2 ts Cayenne pepper
1/2 ts Salt
Cooked rice; to serve
Cilantro; to garnish
Trim chicken of any extra fat. Chop in bite-sized pieces
about 1/2" to 1" wide. Place the chicken thigh pieces to
a medium bowl.
Add the yogurt, ginger, garlic, cumin, paprika and salt.
Using your hands, combine the chicken with the spices
until the chicken is evenly coated.
Cover the bowl with plastic wrap and let the chicken
marinate in the fridge for at least 45 minutes or as
long as overnight. (Marinating for 4 to 6 hours is
perfect.)
In a large skillet, heat 1 tablespoon of canola oil over
medium-high heat. Add the chicken thigh pieces and cook
for about 6 to 7 minutes, until theygCOre cooked through.
Transfer to a plate and set aside.
Wipe down the pan you used to cook the chicken. Heat
remaining canola oil over medium heat. Add the onions
and cook for 5 minutes, until softened, stirring often.
Add the grated ginger, minced garlic, coriander,
paprika, garam masala, turmeric, black pepper, salt, and
cayenne. Let the spices cook until fragrant, about 30
seconds to a minute.
Add the crushed tomatoes to the pan with the spices and
let everything cook for 4 minutes, stirring often. Add
the yogurt and stir to combine.
Reduce the heat to medium-low and let the sauce simmer
for another 4 minutes. Add the chicken pieces to the pan
and coat with sauce.
Serve over cooked basmati rice and garnish with
cilantro.
By: Lisa Lin
Serves: 4 to 6 servings
RECIPE FROM:
https://www.simplyrecipes.com
Uncle Dirty Dave's Archives
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