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Chicken Tikka Masala

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 Chicken Tikka Masala
Week of 09/02/2019 to 09/06/2019 Please note all recipes at the PJCC are vegetarian. Ingredients subject to change based on availability and teacher’s discretion.
Course Main Dish
Cuisine Indian
Servings
Yields 2 Servings
Ingredients
For Marinating the Chicken:
  • 1 1/2 boneless skinless chicken thighs cubed
  • 2 tablespoons plain yogurt
  • 1 teaspoon garam masala
  • 1 teaspoon lemon juice
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground ginger
For the Sauce:
  • 1/2 cup tomato sauce
  • 1/4 coconut milk
  • 1 garlic clove minced
  • 1 tablespoon butter
  • 1 teaspoon garam masala
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon paprika
  • 1/4 cup parsley chopped for garnish
  • 1/8 head of cauliflower vegetarian alternative
Additional Ingredients
  • 1/3 cup uncooked rice
Course Main Dish
Cuisine Indian
Servings
Yields 2 Servings
Ingredients
For Marinating the Chicken:
  • 1 1/2 boneless skinless chicken thighs cubed
  • 2 tablespoons plain yogurt
  • 1 teaspoon garam masala
  • 1 teaspoon lemon juice
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground ginger
For the Sauce:
  • 1/2 cup tomato sauce
  • 1/4 coconut milk
  • 1 garlic clove minced
  • 1 tablespoon butter
  • 1 teaspoon garam masala
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon paprika
  • 1/4 cup parsley chopped for garnish
  • 1/8 head of cauliflower vegetarian alternative
Additional Ingredients
  • 1/3 cup uncooked rice
Instructions
How to Marinate the Chicken:
  1. Combine all marinade ingredients in a bowl and mix well. Add chicken chunks and coat with the marinade. Let sit in the refrigerator for at least 1 hour.
  2. Add chicken chunks along with the marinade to a pan over medium-high heat and sauté until the chicken is mostly cooked, about 5 minutes.
How to Make the Sauce:
  1. Using the same pan, reduce to the pan medium heat and add the butter and garlic.
  2. Cook until the garlic browns, about 1 minute. Add the tomato sauce, heavy whipping cream, garam masala, paprika, and salt. Mix well.
  3. Bring to a boil and then decrease heat to a simmer over low heat. Simmer until the sauce thickens, about 20 minutes, stirring occasionally. Serve with naan. Garnish with parsley.

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