One of my biggest challenges with cooking is making chicken. I sometimes just don't trust when it's cooked all the way through. My mom used to say "you know that it's finished when it's no longer pink," but that's just not good enough for me. Sometimes it's still a little rubbery with a white, cooked, center. With that being said, I am notorious for overcooking chicken, but not this time! My chicken tikka masala came out so tender and juicy. I was concerned because multiple recipes I read call for you to cook the chicken in the masala sauce and that just didn't sound correct to me but it turned out delicious.
Also, fun fact...I've never actually had chicken tikka masala so if you test this recipe and decide it's nothing like the real thing shoot me a message!
Ingredients:
2 pounds boneless skinless chicken breasts cut into large cubes
2/3 cup plain yogurt
1 tbsp garam masala
1 tsp coriander
1 tsp salt divided
Vegetable Oil to grease the pan
1/2 cup chopped onion
1 tablespoon fresh ginger grated
3 cloves garlic grated
1 tablespoon cumin
1 teaspoon ground fenugreek
1/4 teaspoon salt
1 can tomato paste **I read a recipe wrong and interpreted tomato sauce as tomato paste. However, I diluted it with about 1 cup water and 1 cup milk (soy)
3 tablespoon fresh cilantro optional, chopped
Start by preparing your chicken cubes.
Then mix yogurt, garam masala, coriander and 1/2 teaspoon salt, mix well.
Add chicken, mix and refrigerate while you prepare the sauce.
Heat a large sauce pan over medium heat, then add vegetable oil. Add onions, cook until soft; 5 minutes. Add the grated ginger, garlic, cumin, and 1/2 teaspoon salt. Stir to mix all of the spices together and coat the onions.