Sunday, January 10, 2016

Chicken Tikka Masala (aka Indian Butter Chicken) with Naan

When something is this good you have to put it someplace you can always find it.  I wish I did that with that recipe for CONGO BARS, the one that's made with four (4) sticks of butter.  Sigh...

Trust.  This recipe is a keeper and can even be made ahead.  My house smells amazing.

1 T. Oil in Crueset over medium heat


1      T. peanut oil
1       Shallot, finely chopped
1       White onion, chopped

Saute until soft and translucent and then stir in:
            2 T. Butter
            2 t. lemon juice
            1 t. minced garlic
            1 t. garam masala
            1 t. chili powder
            1 t. ground cumin
            1 bay leaf
             grated ginger root (the more the better)

Stir for a minute and add:

1          cup tomato puree and cook for 2 minutes, stirring frequently. 


1/4        Cup Greek yogurt
1           Cup half and half

Reduce heat to low and simmer for 10 minutes, stirring frequently.  Season with a few pinches of salt and pepper and remove from heat and set aside.

Chop one pound of chicken breasts into bite size pieces.  Heat 1 T. oil in large heavy skillet over medium heat and cook chicken until lightly browned.  Reduce heat and season with 1 t. garam masala and 1 pinch cayenne pepper.  Stir in a few spoonfuls of sauce and simmer until liquid has reduced.  Stir cooked chicken into sauce.  Serve with rice and naan.

I made this a day ahead and served it with homemade naan - so good.  It's in the rotation.  Enjoy.

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