Chicken Tikka Masala with Naan
Ingredients
- 2 Best Dressed Deboned Chicken Breast (Skinless)
- 1 tbsp. butter
- 1 tbsp. ground cumin
- 1 tbsp. paprika
- 1 tbsp. curry powder
- ¼ tsp. cayenne pepper
- ¼ tsp. salt
- 1 tsp. powdered chicken seasoning
- 1 cup Greek yogurt
- 1 lemon (juiced to make ¼ cup)
- 6 cloves garlic (minced)
- 2 tbsp. garlic (minced)
- ½ cup coconut milk
- 2 tbsp. tomato paste
- ¼ cup heavy cream
- 1 bunch of cilantro
Instructions
- Cut the chicken breasts into ½ inch slices.
- Mix the cumin, smoked paprika, curry powder, cayenne pepper, salt chicken seasoning into a small bowl. Separate half the spice mix into another large mixing bowl. Add the yogurt and lemon juice to this bowl and mix well.
- Toss the chicken in with spiced yogurt marinade. Let it sit for 1 hour or overnight.
- When ready to cook the chicken, heat an oiled caste iron grill on stovetop. Remove most of the marinade from the pieces of the chicken before cooking.
- Grill the chicken in batches until just cooked through.
- In a large saucepan on medium high heat, add the butter, chopped onion and let brown.
- Add the ginger and garlic and rest of the spices, stirring well for 30 seconds until you can smell them well.
- Add in the tomato paste, coconut milk, heavy cream, stir and let simmer on a low-medium heat for 7-10 minutes.
- Add the chicken to the sauce and stir well. Garnish with fresh cilantro leaves.
- Serve with warm store-bought naan bread and tamarind sauce.
- Enjoy!
