Chicken Tikka Masala
Our version of British Tikka Masala with the addition of sauteed onions and peppers.
Ingredients
- 2 lbs chicken breast cut in large pieces
- 2 tbsp butter
- Optional onion green and red peppers sliced in large pieces
Spice
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp coriander
- 1-2 tsp chili powder/cayenne
- 1 ½ tsp salt
- 1 tsp pepper
Sauce
- 1 large onion diced/blended
- 2 cardamom pods
- 4 whole cloves
- 6 cloves garlic diced
- 2 tbsp ginger grated about 3 inches
- 1-2 chilis finely chopped
- 1-2 tsp chili powder/cayenne
- ¼ tsp cinnamon
- 4 tsp garam masala
- 2 tsp turmeric
- 2 TBPS paprika
- 28 oz chopped tomatoes
- 12 oz yogurt
- 2 tsp salt
- 4 -6 TBPS coconut milk
- 2 tsp brown sugar
Instructions
- Cook chicken as desired or combine spices, butter and chicken in bag and sous vide for 2 hours at 147 (add an hour if frozen).
- When cooled cut chicken into small bite sized chunks
- Cook onions, cardamom and cloves in oil 5-10 minutes (put spices in removable pouch if possible)
- Add garlic, chili, ginger and cook about a minute
- Add chili powder, cinnamon, garam masala, turmeric and paprika and cook 1 minute
- Add tomatoes, yogurt, coconut milk, brown sugar and salt and simmer for 15 minutes
- Fish out cardamom and cloves if possible and blend
- Sauté onion and pepper slices for 5-10 minutes
- Combine peppers/onion, chicken and sauce and serve over rice.
Notes
We use coconut milk instead of heavy cream