Tikka Masala

What is Tikka Masala you ask? Well it is very similar to Butter Chicken but BETTER. So flavorful with just a little bit of heat. A very tasty Indian dish and you can totally purchase the pre-packed sauce from the grocery store (no-judgment if you do that) but it is surprisingly easy to make from scratch. We marinade the chicken for 24 hours to really give it extra flavor, but if you dont have the time or you forget, it won’t completely ruin the dish so don’t stress about it.

Serving Size: 4 -5

Chicken Marinade Ingredients

• 4 Large Chicken Thighs

• 1 Cup Greek Yogurt

• 1 Tbsp. Lemon Juice

• 2 Tbsp. Garam Masala Powder

• 1 Tsp. Salt

• 1 Tsp. Pepper

• 2 Tsp. Garlic Powder

Meal Ingredients

• 1 Can Diced Tomtoes

• 1/2 Can Crushed Tomatoes

• 1 Small White Onion, Chopped

• 3-4 Garlic Cloves, Minced

• 3 Tbsp. Cream

• 2 Tbsp. Tomato Paste

• 2 Tbsp. Olive Oil

• 1-2 Tsp. Chili Flakes

• 1-2 Tsp. Sugar

• 1 Tsp. Ginger

• 1 Tsp. Turmeric

• 1 Tsp. Garam Masala

• Parsley for Garnish

• Naan Bread or Pita for serving with

• 3 Cups White Rice to serve with

Directions

• Combine all marinade ingredients in a large glass dish and allow to sit overnight or up to 24 hours.

• Pre-heat oven to BROIL LO.

• Add oil to a pan and heat then add onions. Saute about 5-6 minutes. Add chili flakes and garlic to the pan then 1 tsp of garam masala & 1 tsp. turmeric.

• While you are cooking the onions broil the chicken for 5-6 minutes or until dark brown. Flip and broil for another 5-6 minutes until the same color is achieved. Once browned to desire, bake at 350F degrees until internal temperature of the chicken reaches 165F degrees or higher.

• While the chicken is broiling and then baking, add the crushed and diced tomatoes, sugar, ginger, and tomato paste to onion pan and combine well. Allow the dish to simmer.

• While the dish on the stove is simmering, remove to chicken from the oven and remove the chicken from the bones in small-medium chunks. add the chicken to the tomato pan on the stove and combine. I also add a little chopped parlsey right at the end to the dish and mix in for some extra color.

• Serve with rice and naan bread and garnish with parsley.