Chicken Tikki Masala

AuthorSarah

Yields6 Servings

Chicken Tikka
 2 lbs skinless, boneless chicken breasts, cut into 1 inch chunks
 3 tbsp freshly squeezed lemon juice
 1 ¼ tsp salt
 6 tbsp heavy whipping cream
 1 tbsp grated or pureed ginger
 1 tsp minced garlic
 1 tsp ground cumin
 1 tsp paprika
 ½ tsp chili powder
 ½ tsp garam masala
Masala Sauce
 3 tbsp vegetable oil
 1 large onion, finely chopped
 1 tbsp minced garlic
 1 tbsp grated or pureed ginger
 2 cans tomato sauce
 1 tbsp granulated sugar
 3 tbsp garam masala
 1 tsp salt
 ½ tsp hot pepper flakes
 1 ½ cups heavy whipping cream

1

1. Chicken Tikka: In a gallon-size freezer bag or large bowl combine chicken, lemon juice and salt. (Label the bag if freezing for later.). Toss to coat chicken oval sides. Let stand for 2 minutes. Add cream, ginger, garlic, cumin, paprika, chili powder and garam masala, swish the chicken around in the bag or stir to combine. Place in refrigerator to marinate for 10 minutes.

2. Masala Sauce: In a large stockpot, heat vegetable oil over medium-high heat. Once oil is hot and shimmering, add onion and cook, stirring often, for about 7 to 8 minutes, until brown. Add garlic and ginger and cook, stirring, for 1 minute, until fragrant. Add tomato sauce, sugar, garam masala, salt and hot pepper flakes; stir to combine. Bring to a boil, then cover immediately reduce heat to low. Simmer for 15 minutes, stirring occasionally, until flavors have deepened. Remove from heat, add cream and stir.

MAKE IT NOW: Preheat oven to broil. Place marinated chicken pieces on a rimmed baking sheet lined with foil, spacing them apart. Broil on middle rack for 9 minutes. Flip chicken and broil for and additional 9 minutes, until slightly charred in spots and meat is no longer pink inside. Ladle sauce into a deep serving dish and place on top. Drizzle with additional cream and sprinkle cilantro overtop, if using. Serve with a side of rice and chutney. If desired, to make it a whole meal.

MAKE IT A FREEZER MEAL: Let sauce cool completely and our into a labeled gallon-size freezer bag. Seal, removing as much air as possible. Reseal marinade bag (if you used a bowl, place the chicken in a fresh bag), removing as much air as possible. Freeze the two bags together as a kit.

THAW AND COOK: Place bags ion the refrigerator for at least 12 hours or up to 24 hours to thaw. Preheat oven to Broil. Place marinated chicken pieces on a rimmed baking sheet lined with foil, spacing them apart. Broil on middle rack for 9 minutes. Flip chicken and broil for and additional 9 minutes, until slightly charred in spots and meat is no longer pink inside. Pour sauce into large stockpot. Heat over medium heat, stirring often, for 5 to 6 minutes, until sauce barely comes to a simmer, immediately remove from heat. Ladle sauce into a deep serving dish and place chicken on top. Drizzle with additional cram and sprinkle with cilantro overtop, if using. Serve with a side of rice and chutney if desired, to make it a whole meal.

Ingredients

Chicken Tikka
 2 lbs skinless, boneless chicken breasts, cut into 1 inch chunks
 3 tbsp freshly squeezed lemon juice
 1 ¼ tsp salt
 6 tbsp heavy whipping cream
 1 tbsp grated or pureed ginger
 1 tsp minced garlic
 1 tsp ground cumin
 1 tsp paprika
 ½ tsp chili powder
 ½ tsp garam masala
Masala Sauce
 3 tbsp vegetable oil
 1 large onion, finely chopped
 1 tbsp minced garlic
 1 tbsp grated or pureed ginger
 2 cans tomato sauce
 1 tbsp granulated sugar
 3 tbsp garam masala
 1 tsp salt
 ½ tsp hot pepper flakes
 1 ½ cups heavy whipping cream

Directions

1

1. Chicken Tikka: In a gallon-size freezer bag or large bowl combine chicken, lemon juice and salt. (Label the bag if freezing for later.). Toss to coat chicken oval sides. Let stand for 2 minutes. Add cream, ginger, garlic, cumin, paprika, chili powder and garam masala, swish the chicken around in the bag or stir to combine. Place in refrigerator to marinate for 10 minutes.

2. Masala Sauce: In a large stockpot, heat vegetable oil over medium-high heat. Once oil is hot and shimmering, add onion and cook, stirring often, for about 7 to 8 minutes, until brown. Add garlic and ginger and cook, stirring, for 1 minute, until fragrant. Add tomato sauce, sugar, garam masala, salt and hot pepper flakes; stir to combine. Bring to a boil, then cover immediately reduce heat to low. Simmer for 15 minutes, stirring occasionally, until flavors have deepened. Remove from heat, add cream and stir.

MAKE IT NOW: Preheat oven to broil. Place marinated chicken pieces on a rimmed baking sheet lined with foil, spacing them apart. Broil on middle rack for 9 minutes. Flip chicken and broil for and additional 9 minutes, until slightly charred in spots and meat is no longer pink inside. Ladle sauce into a deep serving dish and place on top. Drizzle with additional cream and sprinkle cilantro overtop, if using. Serve with a side of rice and chutney. If desired, to make it a whole meal.

MAKE IT A FREEZER MEAL: Let sauce cool completely and our into a labeled gallon-size freezer bag. Seal, removing as much air as possible. Reseal marinade bag (if you used a bowl, place the chicken in a fresh bag), removing as much air as possible. Freeze the two bags together as a kit.

THAW AND COOK: Place bags ion the refrigerator for at least 12 hours or up to 24 hours to thaw. Preheat oven to Broil. Place marinated chicken pieces on a rimmed baking sheet lined with foil, spacing them apart. Broil on middle rack for 9 minutes. Flip chicken and broil for and additional 9 minutes, until slightly charred in spots and meat is no longer pink inside. Pour sauce into large stockpot. Heat over medium heat, stirring often, for 5 to 6 minutes, until sauce barely comes to a simmer, immediately remove from heat. Ladle sauce into a deep serving dish and place chicken on top. Drizzle with additional cram and sprinkle with cilantro overtop, if using. Serve with a side of rice and chutney if desired, to make it a whole meal.

Chicken Tikki Masala

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