Sunday, January 10, 2016
Chicken Tikka Masala (aka Indian Butter Chicken) with Naan
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.