Chicken Tikka Masala

Chicken Tikka Masala

http://comfybelly.com/2014/04/chicken-tikka-masala/#more-17414

Chicken Tikka Masala - Comfy Belly
I’ve been wanting to make this dish for years, and while I’m mostly into fish as a source of animal protein, the amazing array of spices drew me in.
Chicken Tikka Masala - Comfy Belly

Chicken Tikka Masala - Comfy Belly

Chicken Tikka Masala

To make this dairy-free, replace the yogurt with cashew cream or use a dairy-free yogurt. Another option is to use almond milk or another nut or seed milk. The red sauce is quite thick so any milk will work.

Chicken Marinade

  • 2 pounds (900 g) boneless, skinless chicken thighs or breasts, cut into bite-size pieces (trim excess fat off thighs)
  • 2 tablespoons lemon juice
  • 1 tablespoon grated ginger
  • 2 garlic cloves, peeled and minced
  • 2 teaspoons ground cumin
  • 1 teaspoon cinnamon
  • 1/4 teaspoon tumeric
  • 1/4 teaspoon salt
  • 1/2 cup yogurt or cashew cream (recipe follows)

Masala Sauce

  • 1 tablespoon olive oil
  • 1 yellow onion, peeled and chopped
  • 2 garlic cloves, peeled and minced
  • 2 teaspoons grated ginger
  • 2 tablespoons garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 4 cups (980 g) crushed or strained tomatoes
  • 1/2 cup yogurt or cashew cream (recipe follows)
  • small handful cilantro, chopped (optional as garnish)

Method

  1. Mix the chicken and marinade together in a bowl, cover and marinate in the refrigerator for at least an hour or overnight.
  2. Prepare the chicken to be grilled on skewers or broiled for about 8 minutes in your oven.
  3. Preheat a large skillet or frying pan on medium heat and add 1 tablespoon of olive oil.
  4. Gently shake off excess marinade on the chicken and place the chicken on a preheated grill using skewers, or in a preheated oven on a baking sheet or broiling pan and cook until the chicken for about 8 minutes or until it begins to char on top.
  5. Meanwhile, add the onions to the skillet and sauté them until they begin to brown, about 8 minutes.
  6. Add the garlic and ginger and sauté for a minute. Add the garam masala, chili powder and salt and blend well.
  7. Add the tomatoes and simmer the sauce for a few minutes.
  8. Turn the heat off, add the yogurt and stir to blend it in.
  9. Add the chicken and lightly blend it into the in sauce.
  10. Serve with rice or cauliflower rice.
  11. Store covered for a few days in the refrigerator, or a few weeks in the freezer.
Makes 4 to 6 servings

Cashew Cream

Ingredients

  • 1 cup raw cashews
  • 3 cups water
You can soak the cashews in the water for 4 hours, or to speed up the process, place the cashew in 3 cups of boiled water and let it stand for about 30 minutes. Rinse the cashews after soaking, place them in a high-speed blender, add about 1/2 cup of water (or more if needed) and blend until you get a thick, creamy consistency.
Makes 1 to 2 cups

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