Description
This cozy chicken tikka masala is full of bold spices, tender chicken, and a rich, comforting sauce perfect for scooping up with warm naan.
Ingredients
Units
Chicken
- 2 pounds of boneless, skinless chicken breast cut into 2-inch pieces
- 1/2 cup Greek yogurt
- 6 garlic cloves minced
- 2 tbsp. fresh lime
- 1/4 tsp. of ground ginger
- 2 tbsp. of olive oil
For the sauce:
- 2 tbsp. of butter
- 1 chopped medium white onion
- 16-ounce can of tomato sauce
- 1-cup of heavy cream
- 1 medium carrot chopped
- 2 small red potatoes peeled and cut into 1-inch pieces
- Fresh or dried parsley for garnish
Spice mix:
- 1 tbsp. garam masala
- 1.5 tsp. of kosher salt
- 1.5 tsp. Paprika
- 1.5 tsp. Cumin
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. cayenne pepper
- 1/4 tsp. black pepper
Instructions
- In a small bowl, mix your spices together and place to the side.
- In medium bowl, coat your chicken evenly in the Greek yogurt, garlic, lime, ginger and half of the spice mixture. Cover the chicken and place in fridge to marinate for at least 30 minutes to an hour.
- While the chicken is marinating in a sauté pan, melt the butter on medium heat.
- Once melted add onions, cook until translucent (about 3-4 minutes).
- Then, place the carrots and let cook for an another 3-4 minutes, stirring occasionally. You want the carrots to cooks slightly, but not to burn them.
- Add the tomato sauce, heavy cream and potatoes and turn up the heat to bring the sauce to a boil. Turn the heat down to low and simmer. Let cook for another 20 minutes or until the potatoes are soft and cooked through.
- While sauce is cooking, warm 2 tbsp. of olive oil in a medium a cast iron skillet. Cook for about 5 minutes on each side or until the chicken is cooked through. Place chicken in a bowl and cover to keep warm.
- When the sauce is done, stir in the chicken, garnish with parsley and serve over rice and a piece of Naan.