Chicken Tikka Masala
Tuesday - June 13, 2017 5:29 am ,
Category : RECIPES
Ingredient:
2 1/2 tsp garam masala
1 tsp salt
1/4 tsp ground red pepper (cayenne)
4 boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch cubes
4 tbsp vegetable oil
1 cinnamon stick
1 medium onion, thinly sliced
2 tbsp finely chopped fresh gingerroot
3 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen organic fire roasted crushed tomatoes, undrained
3/4 cup heavy whipping cream
1/4 cup fresh cilantro leaves, finely chopped
Method:
In large bowl, mix 1 teaspoon of the garam masala, 1/2 teaspoon of the salt and the red pepper. Add chicken; toss to coat.
In 12-inch skillet, heat 2 tablespoons of the oil over medium heat. Add chicken; cook 8 to 10 minutes, stirring occasionally, until lightly browned. Remove chicken to bowl; cover to keep warm.
Add remaining 2 tablespoons oil to skillet. Add cinnamon stick and remaining 1 1/2 teaspoons garam masala. Cook and stir about 1 minute. Add onion; cook and stir about 5 minutes or until softened. Add gingerroot, garlic and remaining 1/2 teaspoon salt; cook and stir 2 minutes. Add tomatoes; heat to boiling. Reduce heat to medium-low; simmer 10 minutes.
Add chicken and whipping cream. Return to simmering; cook 5 to 7 minutes or until sauce is slightly thickened and chicken is no longer pink in center. Remove and discard cinnamon stick. Garnish with fresh cilantro; serve with white rice, if desired.
2 1/2 tsp garam masala
1 tsp salt
1/4 tsp ground red pepper (cayenne)
4 boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch cubes
4 tbsp vegetable oil
1 cinnamon stick
1 medium onion, thinly sliced
2 tbsp finely chopped fresh gingerroot
3 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen organic fire roasted crushed tomatoes, undrained
3/4 cup heavy whipping cream
1/4 cup fresh cilantro leaves, finely chopped
Method:
In large bowl, mix 1 teaspoon of the garam masala, 1/2 teaspoon of the salt and the red pepper. Add chicken; toss to coat.
In 12-inch skillet, heat 2 tablespoons of the oil over medium heat. Add chicken; cook 8 to 10 minutes, stirring occasionally, until lightly browned. Remove chicken to bowl; cover to keep warm.
Add remaining 2 tablespoons oil to skillet. Add cinnamon stick and remaining 1 1/2 teaspoons garam masala. Cook and stir about 1 minute. Add onion; cook and stir about 5 minutes or until softened. Add gingerroot, garlic and remaining 1/2 teaspoon salt; cook and stir 2 minutes. Add tomatoes; heat to boiling. Reduce heat to medium-low; simmer 10 minutes.
Add chicken and whipping cream. Return to simmering; cook 5 to 7 minutes or until sauce is slightly thickened and chicken is no longer pink in center. Remove and discard cinnamon stick. Garnish with fresh cilantro; serve with white rice, if desired.
