Imported from Joplin

recipes/cooking/tikki-masala.md

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+Tikki Masala
+
+# Ingredients
+
+#### For the chicken marinade:
+
+- 28 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces
+- 1 cup plain yogurt
+- 1 1/2 tablespoons minced garlic
+- 1 tablespoon ginger
+- 2 teaspoons garam masala
+- 1 teaspoon turmeric
+- 1 teaspoon ground cumin
+- 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
+- 1 teaspoon of salt
+
+#### For the sauce:
+
+- 2 tablespoons of vegetable/canola oil
+- 2 tablespoons butter
+- 2 small onions (or 1 large onion) finely diced
+- 1 1/2 tablespoons garlic finely grated
+- 1 tablespoon ginger finely grated
+- 1 1/2 teaspoons garam masala
+- 1 1/2 teaspoons ground cumin
+- 1 teaspoon turmeric powder
+- 1 teaspoon ground coriander
+- 14 oz (400g) tomato puree (tomato sauce/Passata)
+- 1 teaspoon Kashmiri chili (optional for colour and flavour)
+- 1 teaspoon ground red chili powder (adjust to your taste preference)
+- 1 teaspoon salt
+- 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
+- 1 teaspoon brown sugar
+- 1/4 cup water if needed
+- 4 tablespoons Fresh cilantro or coriander to garnish
+
+# Instructions
+
+1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
+2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
+3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
+4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
+5. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
+6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
+7. Garnish with cilantro (coriander) and serve with fresh, hot basmati rice.
+
+https://cafedelites.com/chicken-tikka-masala/