Tikka Masala

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).

Step 2

Heat oil in a large skillet or pot over medium-high heat. When sizzling, brown off the chicken in batches and keep to the side.

Step 3

Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.

Step 4

Melt the butter in the same pan. Add garlic and ginger and sauté for 1 minute until fragrant while scraping up any browned bits stuck on the bottom of the pan. Then, add garam masala, cumin, and turmeric. Fry for about 20 seconds until fragrant, while stirring occasionally.

Step 5

Pour in the tomato puree, chili powder, and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

Step 6

Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.

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