Chicken Tikka Masala Recipe

INGREDIENTS

• 24 ounces boneless skinless chicken breasts or thighs, about 4 breasts
• 2 cups buttermilk
• 2 teaspoons garam masala
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• 2 teaspoons grated ginger
• 1 teaspoon red chili powder
• 2 tablespoons extra virgin olive oil
• 1 large onion chopped
• 1 tablespoon salted butter or coconut oil
• 15 ounces tomato sauce 1 can
• 1½ cups heavy cream or coconut milk
• Juice from 1 lime
• Fresh coriander to taste

INSTRUCTIONS

• Cut the chicken breast into bite size pieces24 ounces boneless skinless chicken breasts
• In a bowl add the chicken with the garam masala, cumin, turmeric, garlic powder, ginger, red chili powder and buttermilk. Mix it, then cover with cling film and chill in fridge for 1 hour2 cups buttermilk,2 teaspoons garam masala,1 teaspoon cumin,1 teaspoon turmeric,1 teaspoon garlic powder,2 teaspoons grated ginger,1 teaspoon red chili powder
• In a non-stick pan, add the extra virgin olive oil on high heat. Add each chicken piece and cook for 4 minutes on each side until slightly browned. Keep the remaining marinade sauce for later. The chicken will not be thoroughly cooked at this point2 tablespoons extra virgin olive oil
• Remove the chicken from pan and set aside
• In the same pan, add the butter and onions. Cook until soft and golden brown, for about 7 minutes on medium heat1 tablespoon salted butter,1 large onion
• Add the tomato sauce, juice of lime and bring to simmer.15 ounces tomato sauce,Juice from 1 lime
• Add the marinade sauce and cook for another 5 minutes
• Add the chicken in and let everything cook on medium heat for 15-20 minutes, until chicken is thoroughly cooked
• Add the heavy cream stir everything together and cook for another 5 minutes on low heat1½ cups heavy cream
• Serve over steamed rice, add some fresh coriander to taste and enjoy!Fresh coriander to taste

NOTES

• Some separating may occur when adding the buttermilk marinade to the sauce, but it won’t affect taste.