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Chicken Tikka Masala

Ingredients

  • 1 lb boneless chicken breast
  • 1 cup plain yogurt
  • 1 tbsp ginger garlic paste
  • 1 tsp curry powder
  • 1 tbsp lemon juice
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1/4 tsp black peppercorns
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 star anise
  • 1 lb grape or cherry tomatoes
  • 1/4 cup cashews
  • 2 shallots
  • 2 garlic cloves
  • 1 tbsp ginger
  • 1 tbsp tomato paste
  • 2 cups water
  • 3 green chilies
  • salt to taste
  • cilantro, for garnishing

Instructions

  • Combine yogurt, curry powder, ginger garlic paste, and salt in a bowl.
  • Stir and then add chicken.
  • Cover and refrigerate 1-2 hours, preferably overnight.
  • Remove the chicken from the fridge and let it come up to room temperature.
  • Preheat the broiler and line a roasting pan with aluminum foil.
  • Place the chicken in the prepared roasting pan, squeeze some lemon juice over the chicken and then place it in the oven for 10-12 minutes.
  • While the chicken is roasting, heat some oil in a large skillet over medium heat.
  • Add the coriander seeds, cumin seeds, black peppercorns, bay leaves, Star anise, and cinnamon, cook for 1 minute.
  • Add the shallots, tomatoes, cashews, green chilies and cook for an additional 2-3 minutes.
  • Add the fresh garlic, fresh ginger, tomato paste, and season with salt cook until fragrant.
  • Add water and cook for 15-20 minutes.
  • Discard the star anise, cinnamon, and bay leaves.
  • Remove the mixture from the heat and let it come to room temperature.
  • Blend the mixture and then pass it through a sieve.
  • Place the chicken in the smooth mixture and simmer for 15-20 minutes.
  • Season with salt.
  • Garnish with cilantro if desired and serve over basmati rice