Chicken Tikka Masala

Chicken Tikka Masala, my all time favourite Indian dish. I have shared a version of chicken tikka masala before in this blog. There is not much difference; it's just that I used cream cheese instead of coconut milk plus I increased the cooking time because I wanted to spices to thoroughly cook through. Check it here.

Hope you will give this a try and let me know how it turns out for you...

Prep time: 10 minutes

Cook time: 35 minutes

Servings: 4

Ingredients:

400g chicken boneless chicken, cut into 1 inch chunks

1 tablespoon garlic powder

1 tablespoon ginger powder

1 cup of tomato sauce

2 tablespoons cooking oil

1 tablespoon garam-masala

2 teaspoons cumin powder

2 teaspoons coriander powder

2 teaspoons paprika

1 teaspoon turmeric

1/2 teaspoon cinnamon

1/4 teaspoon cayenne pepper

1/2 teaspoon black pepper powder

2 teaspoons salt

2 bay leaves

3 tablespoons cream cheese/heavy cream

2 1/2 tablespoons cornstarch/flour mixed with 3/4 cup water

1 tablespoon lemon juice

Procedure:

Chop the chicken into bite-sized pieces about 1 inch wide.

In a bowl, mix all the ingredients the except cream cheese, cornstarch and lemon juice. Place the chicken thigh pieces in the bowl and combine 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.

In a large pot, heat 1 tablespoon of cooking oil over medium-high heat. Add the chicken thigh pieces and cook for about 15 minutes, until they’re cooked through.

Add the cream cheese, cornstarch mixed with water, lemon juice and mix with a spatula.

Let the chicken simmer for another 20 minutes on low heat.

Serve with cooked basmati rice and garnish with celery or parlsey or cilantro. Enjoy!