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Food Lion Kitchen: Chicken Tikka Masala

Roanoke Catholic School's Executive Chef, Peter Radjou, shares how the secrets to a classic Indian dish, Chicken Tikka Masala.

Chicken Tikka Masala Recipe:

Serving for 4

1 ½ lbs boneless skinless chicken cut in 1'' cubes

Marinade:

1 cup Plain Greek yogurt

2 tsp Chili Powder

1 tsp Cumin Powder

1 tsp Garam Masala powder

1 tbs lemon juice

1 tsp salt

1 tsp Ginger paste

1 tsp Garlic paste

6 bamboo skewers

Sauce:

2 tbs unsalted butter

1 large yellow onion sliced

3 large vine ripe red tomatoes chopped

1 tbs tomato paste

1 tsp ginger paste

1 tsp garlic paste

1 tbs Corrinader powder

1 tsp Cumin powder

1 tbs Chili powder

1 tsp Garam masala powder

Salt to taste

1 tsp Fenugreek leaves dry

1 cup Whipping cream

Cilantro for garnish

Directions:

X Marinate chicken for a minimum of three hours or overnight

X Soak bamboo skewers in water and thread chicken on skewers, discard marinade

X Grill or broil chicken turning occasionally to cook through about 8 minutes and reserve

X For sauce melt butter on med heat and saute onions until translucent.

X Add ginger and garlic and saute until cooked

X Add chill, corriander and cumin powder and cook for couple of minutes stirring constantly.

X Add chopped tomato and cook for a few minutes until the tomato is cooked.

X Stir in tomato paste and salt

X Remove of the stove and let it rest for about 10 minutes or until cool enough to blend.

X Bring the blended gravy to a boil and then add the cooked Chicken off the skewers

X Reduce heat and allow it to simmer while adding the heavy cream, garam masala powder and fenugreek leaves.

X Serve with steamed basmati rice, or Naan (Indian flat bread)


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