Tikka Masala
Ingredients:
vegetable oil
boneless, skinless chicken thighs or lamb
Salt and pepper
Small onion, chopped
3 cloves garlic, minced
fresh ginger, grated
1 small serrano chile, chopped fine
1 tablespoon cumin
1/4 teaspoon cayenne
2 tablespoons garam masala
1 28-ounce can pureed tomatoes
1/2 cup water
1/4 cup heavy cream
Instructions:
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Cut chicken to desired size, season with salt and pepper and sprinkle with flour; cook in oil until golden brown and cooked through. Do not over crowd the chicken or it will steam cook.
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Remove chicken from pan, add onion, serrano pepper. Saute until softened; add garlic, and ginger and saute another minute or so. Add spices and cook for 30 seconds.
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Add tomatoes and 1/2 cup water and stir. Add chicken back to pan and bring up to a simmer. Cover and simmer until sauce is thickened, about 15 minutes.
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When ready to serve, uncover and stir in cream. Simmer for 1 minute and serve with rice, naan or riced cauliflower.
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