Subj : Chick'N - 10
To   : All
From : Dave Drum
Date : Tue Aug 23 2022 11:58:48

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Tikka Masala
 Categories: Poulltry, Dairy, Herbs, Vegetables, Chilies
      Yield: 5 servings
 
MMMMM--------------------------CHICKEN-------------------------------
  1 1/4 lb Boned skinned chicken
      6 tb Plain whole milk yogurt
    1/2 tb Grated ginger
      3 cl Garlic; minced
      1 ts Cumin
      1 ts Paprika
  1 1/4 ts Salt

MMMMM---------------------TIKKA MASALA SAUCE--------------------------
      2 tb Oil; divided
      1 sm Onion; thin sliced
      2 ts Grated ginger
      4 cl Garlic; minced
      1 tb Ground coriander
      2 ts Paprika
      1 ts Garam masala
    1/2 ts Turmeric
    1/2 ts Fresh ground black pepper
     14 oz Can crushed fire-roasted
           - tomatoes
      6 tb Plain whole milk yogurt
    1/2 ts Cayenne pepper
    1/2 ts Salt
           Cooked rice; to serve
           Cilantro; to garnish
 
  Trim chicken of any extra fat. Chop in bite-sized pieces
  about 1/2" to 1" wide. Place the chicken thigh pieces to
  a medium bowl.
  
  Add the yogurt, ginger, garlic, cumin, paprika and salt.
  Using your hands, combine the chicken with the spices
  until the chicken is evenly coated.
  
  Cover the bowl with plastic wrap and let the chicken
  marinate in the fridge for at least 45 minutes or as
  long as overnight. (Marinating for 4 to 6 hours is
  perfect.)
  
  In a large skillet, heat 1 tablespoon of canola oil over
  medium-high heat. Add the chicken thigh pieces and cook
  for about 6 to 7 minutes, until theygCOre cooked through.
  Transfer to a plate and set aside.
  
  Wipe down the pan you used to cook the chicken. Heat
  remaining canola oil over medium heat. Add the onions
  and cook for 5 minutes, until softened, stirring often.
  
  Add the grated ginger, minced garlic, coriander,
  paprika, garam masala, turmeric, black pepper, salt, and
  cayenne. Let the spices cook until fragrant, about 30
  seconds to a minute.
  
  Add the crushed tomatoes to the pan with the spices and
  let everything cook for 4 minutes, stirring often. Add
  the yogurt and stir to combine.
  
  Reduce the heat to medium-low and let the sauce simmer
  for another 4 minutes. Add the chicken pieces to the pan
  and coat with sauce.
  
  Serve over cooked basmati rice and garnish with
  cilantro.
  
  By: Lisa Lin
  
  Serves: 4 to 6 servings
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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