Cooked - Chicken tikka masala (dutch Oven And Grill)

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Chicken tikka masala (dutch Oven And Grill)

4.0

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon ground cardamom

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground clove

3 ½ teaspoons ground turmeric

1 tablespoon smoked hot paprika

1 ½ tablespoons ground ginger

2 cups plain, whole milk yogurt

5 teaspoons tikka masala spice blend

1 teaspoon salt

4 garlic cloves, (peeled and minced or pressed through a garlic press)

2 teaspoons lemon juice

1 pound boneless, skinless chicken breast, (cut into bite-sized cubes)

8 tablespoons unsalted butter

1 ⅓ cup minced yellow onion ((you need 1 medium-large onion for that))

The remaining tikka masala spice blend

8 garlic cloves, (peeled and minced or pressed through a garlic press)

4 tablespoons tomato paste

1 ⅓ cup canned crushed tomatoes ((11 ½ ounces))

⅔ cup heavy cream

¼ teaspoon salt

Finely chopped cilantro ((optional))

Mix all spices together.
Whisk yogurt, tikka masala, salt, garlic and lemon juice together in a bowl.
Toss the chicken with the yogurt mix. Marinate for 8 to 10 hours in the fridge.
Take the chicken out of the marinade and remove excess marinade by lightly dabbing the chicken with a paper towel. Thread the chicken onto skewers and grill.
In a Dutch oven, melt the butter.
Add the onion and cook until soft (5 to 7 minutes).
Add the remaining tikka masala and garlic and cook for about a minute. Stir in the tomato paste.
Add the tomatoes, the cream and the salt. Add chicken to the sauce, heat everything through, then serve with rice or naan. Sprinkle chopped cilantro on (optional).

Course🍽️Main Course

Diets🥩Carnivore...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 76 weeks ago

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