BEST RECIPES-Chicken Tikka Masala

Ingredients

Marinade:

• 2 large bóneless and skinless chicken breasts diced, abóut 1.5 póunds
• 1 cup plain full-fat yógurt ór cómpliant plant-based yógurt if ón Whóle30, see nóte
• 1 teaspóóns turmeric
• 2 teaspóóns garam masala
• 1 tablespóón lemón juice (abóut half a lemón)
• 2 teaspóóns black pepper
• 1/4 teaspóón dried ginger

Fór the sauce:

• 4 tablespóóns ghee ór butter (1/4 cup)
• 1 medium white ónión diced
• 1-2 serranó chiles minced, see nóte fór heat level
• 5 garlic clóves minced
• 1 1/2 tablespóóns fresh ginger grated
• 3 1/2 teaspóóns garam masala
• 1 teaspóón paprika
• 1 15-óunce can tómató sauce
• 1 green bell pepper deseeded and sliced intó strips
• 1 tablespóón dried fenugreek leaves
• lóts óf salt tó taste
• 2 cups cócónut cream ór full-fat cócónut milk, ór heavy cream, ór half and half, see nóte

Fór serving:

• basmati rice ór cauliflówer rice
• naan if yóu're nót paleó ór ón a Whóle30
• fresh cilantró chópped

Instructións

Marinate the Chicken

1. Cómbine all marinade ingredients besides chicken (ómitting yógurt if paleó ór ón a Whóle30) in a medium bówl and stir well. Add chicken and tóss tó cóat. Cóver and refrigerate at least 1 hóur, up tó óvernight.

Make the Sauce

1. Heat the ghee in a large skillet óver medium heat. Add the ónión and cóók until sóftened, abóut 5 minutes. Add serranó chiles, garlic, ginger, and reduce heat tó medium-lów. Cóók, stirring óccasiónally, until a nice tóffee cólór, abóut 20 minutes, adding a few dróps óf water here and there if drying óut and sticking. Add garam masala and paprika and stir well. Cóók until fragrant, a few minutes, adding a cóuple óf tablespóóns óf water if necessary tó reduce sticking.
2. Stir in the tómató sauce then transfer tó a blender and blend until smóóth. Return the sauce tó yóur skillet and add the rest óf the can óf tómató sauce. Add sliced bell pepper, fenugreek, and salt.
3. Meanwhile, cóók the chicken. Preheat bróiler and place a wire rack óver a baking sheet. Place chicken pieces ón tóp óf the rack. Bróil, turning óccasiónally until brówned in spóts and cóóked thróugh, abóut 8 minutes tótal.
4. Simmer fór 30 minutes ón medium-lów heat ór until thick and móre like a paste than a sauce. Add the can óf cócónut milk and stir until very smóóth. Taste and córrect seasónings. Add chicken, stir well, and serve óver basmati ór cauliflówer rice and naan, if that fits intó yóur diet. Tóp with plenty óf chópped cilantró.

This article and recipe adapted from this site

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