PritiEats Chicken Tikka Masala

Servings:

Quantity

Ingredients

Chicken Marinade:

4 each

Chicken breasts, boneless skinless

1/2 teaspoon

Cumin

1/2 teaspoon

Coriander

1/4 teaspoon

Cayenne

1 teaspoon

Salt

1 cup

Greek yogurt

2 cloves

Garlic, minced

1 Tablespoon

Fresh ginger, minced

2 Tablespoons

Vegetable oil

Masala Sauce:

3 Tablespoons

Vegetable oil

1 each

Medium onion, finely diced

1/4 cup

Fenugreek leaves

2 each

Garlic cloves, minced

2 teaspoons

Fresh ginger, minced

1 each

Serrano or jalapeño, sliced

1 Tablespoon

Garam masala

1, 28 oz. can

Carmelina ‘e…San Marzano® Organic Italian Crushed Tomatoes in Puree

2/3 cup

Heavy cream

1/4 cup

Cilantro, chopped

For Chicken Marinade:

Add chicken breasts to a bowl or plastic bag.
Add cumin, coriander, cayenne, and salt to the chicken and toss to coat.
Whisk Greek yogurt, garlic, ginger, and oil together, then add to the chicken. Make sure it coats evenly then cover and refrigerate from 1-3 hours.

For Masala Sauce:

Heat oil in a large pan over medium heat. Add onion and fenugreek leaves, and cook stirring frequently until onion are light golden brown; about 10 minutes.
Add garlic, ginger, chiles and garam masala. Cook stirring frequently until fragrant.
Add Carmelina ‘e…San Marzano® Organic Italian Crushed Tomatoes in Puree and salt, then bring it to a boil.
Turn heat down to medium/low, cover and simmer for about 15 minutes.
Stir in cream and return to a simmer.
While sauce simmers, adjust broiler 6” from flames or top of the oven. Arrange chicken on a sheet pan, making sure it is covered in the yogurt marinade.
Broil chicken for about 6 minutes on each side, until cooked through.
Take the chicken out and let it rest for 5 minutes before chopping and adding into the sauce.
Stir chicken into the sauce, add cilantro and serve.

Recipe created by Peyton Pritikin (PritiEats) on behalf of Mangia, Inc. ™