Easy Chicken Tikka Masala

Tandoori chicken is traditionally cooked in a clay tandoor oven and has origins in the area that is now Pakistan. The chicken is marinated in a spice and yogurt marinade and placed on skewers and cooked over a small wood or coal fire. The oven is an elongated jar shape and some of the flavor is derived from the meat dripping onto the coals. Then the cooked chicken is added to the Masala Curry. Alas,  most of us don’t own a tandoor oven so I have modified my recipe to make it easy for everyone to make this popular dish at home in about 30 minutes.  This dish will fill your kitchen with a wonderful aroma and if you have a rice steamer you can start your rice or pilaf first and it should be ready by the time your chicken curry is finished. Gluten-free

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Easy Chicken Tikka Masala

Yield: 6 servings

2 lbs. boneless skinless chicken thighs
1 tablespoon olive oil or coconut oil

Masala curry:
1-1lb. 13 oz. can tomato puree
½ cup plain Greek yogurt
½ cup half and half
1 – 1 ½ inch piece of peeled ginger
20 roasted cashews and 1/3 cup boiling water
6 cloves of garlic
3 tablespoons lime juice
2 tablespoons Garam Masala
2 tablespoons sweet paprika
2 tablespoons turbinado or brown sugar
1 tablespoon hot paprika
1 tablespoon salt
1 teaspoon ground cumin
1 teaspoon turmeric

Dice chicken into bite-size pieces. Place cashews, boiling water, ginger and lime juice in a blender and puree. Combine spice mixture and reserve 1 tablespoon to season chicken. Add the remaining Masala Curry ingredients to the blender and puree. Heat olive oil, season chicken cubes with the spice you set aside and sauté till nearly cooked through. Add Masala curry mixture, reduce heat to simmer and cook for 20 minutes stirring frequently so nothing sticks to the bottom. Traditional side: Basmati rice or basmati pilaf.

© 2013 Aron David Bradley


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