I love chicken tikka masala. It’s creamy, rich and spicy enough to charge up the taste buds. In addition, the sauce can be made ahead of time, so serving it for a crowd does not present a problem. I like to serve it with our 2018 Chalk Hill Merlot Los Amigos Vineyard.
INGREDIENTS:
For the chicken
- 1 ½ pounds boneless, skinless chicken thighs, cut in quarters
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
For sauce
- 2 tablespoon butter
- 1 large onion, diced
- 1 ½ tablespoons garlic, finely grated
- 1 tablespoon ginger, finely grated
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 14 oz can tomato puree
- 11 teaspoon chili powder
- 1 ½ cups whipping cream
- 1 teaspoon brown sugar
- 1 handful of chopped fresh for garnish cilantro
COOKING INSTRUCTIONS:
- In a bowl combine chicken with all spices and let sit in fridge for 15 minutes to an hour. Barbeque chicken on medium/high for 3 minutes per side. Set aside.
- Melt butter in large skillet and fry onions until soft (about 3 minutes). Add garlic and ginger and then add powdered spices to incorporate.
- Add tomato puree and chili powder and simmer for 15 minutes, until sauce thickens. Stir in cream and sugar, Add chicken and cook an addition 7-8 minutes. Add water or stock is sauce appears too thick.
- Garnish with cilantro and serve with rice and naan.
Serves 6