Chicken Tikka Masala
Chicken Tikka Masala
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Chicken Tikka Masala

Preparation
20 MIN
Cooking
35 MIN
Servings
4
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Ingredients

Dry Rub

Chicken

Preparation

Dry Rub

  1. In a large bowl, combine all the ingredients. Add the meat and toss to coat thoroughly in the spice mixture. Set aside.

Chicken

  1. In a small food processor or coffee grinder, finely chop the cashews. Set aside.
  2. In a large skillet or large saucepan, brown the chicken in the oil. Season with salt and pepper. Set aside on a plate.
  3. In the same skillet, brown the onion with the pepper. Add oil, if needed. Add the garlic, ginger, and tomato paste. Cook for 1 minute. Return the chicken to the skillet. Add the cashews and the remaining ingredients. Bring to a boil. Cover and simmer gently for about 20 minutes, stirring frequently.
  4. Serve over basmati rice.

Note

Traditionally, red food colouring is added to this recipe.

Comments

  1. Super bonne recette! Everyone should try this recipe it is just devine. I served it with coconut parsley basmati rice. This will be made again. Merci Ricardo!

  2. I didn't have a jalapeno so I used Bahama Hot Sauce..very spicy..but absolutely delicious!!Keeper.♥

  3. This was extremely good! Made New Year's Eve 2015, and will definitely make again. I rated it 4 stars only because it wasn't hot enough for my taste! The next time, I will use all hot peppers (I used a mixture of habanero (hot) & caribe (medium) peppers because jalapeno wasn't available at the time. This dish really impressed my guests!

  4. Delicious! The sauce mix is perfect, not hot, but just a little spicy. A success around the table - even the kids loved it!

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