Bombay House Style Chicken Tikka Masala

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 1 hour 40 minutes

Ingrédients

1 1/2 pounds boneless skinless chicken breasts, (cut into 1-inch chunks (about 2 large or 3 small chicken breasts))

1 cup plain yogurt

2 Tablespoons lemon juice

2 garlic cloves, (minced)

2 teaspoons ground cumin

1 teaspoon salt

1 teaspoon cayenne pepper

1 teaspoon black pepper

1 teaspoon ground cinnamon

1 teaspoon garam masala

1 teaspoon methi powder (optional)

1/2 teaspoon ground ginger

2 Tablespoons salted butter

3-4 garlic cloves, (minced)

1 jalapeno, (seeds and stem removed, then finely diced)

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons methi powder (optional)

1 teaspoon paprika

1 teaspoon garam masala

1/2 teaspoon salt

1 (14.5-ounce) can tomato sauce (about 1 1/2 cups)

2 Tablespoons tomato paste

1 1/2 to 2 cups heavy cream

1/4 cup Chopped fresh cilantro

Instructions

Whisk all marinade ingredients except for the chicken together in a large glass bowl or Ziploc bag. Add chicken pieces, toss to coat, then cover or seal. Marinate for 1-2 hours.

In a large saucepan over medium heat, melt the butter. Stir in the garlic and jalapeno. Cook for 30-60 seconds until fragrant, stirring frequently. Add the coriander, cumin, methi powder, paprika, garam masala, and salt. Stir to toast the spices for another 30-60 seconds, being careful not to burn the garlic or spices. Stir in the tomato sauce and tomato paste. Bring to a simmer, then reduce the heat and gently simmer for 15 minutes until thickened.

Meanwhile, thread the chicken onto soaked skewers or shake off excess marinade and arrange in a single layer on a baking sheet lined with aluminum foil. Discard remaining marinade. Grill or broil for 5 minutes on each side until the chicken is slightly charred around the edges and cooked through.

Transfer the chicken to the simmering sauce and stir in the cream. Less cream makes the dish more spicy. More cream makes the dish more mild.

Simmer for another 10 minutes or until the sauce thickens to your liking. Transfer to a serving dish and garnish with the chopped fresh cilantro. Serve with basmati rice and garlic naan.

Nutrition

• Calories: 626 kcal
• Lipides Totaux: 46 g
• Lipides Saturés: 27 g
• Lipides Insaturés: 15 g
• Acides Gras Trans: 1 g
• Cholestérol: 254 mg
• Sodium: 1252 mg
• Glucides Totaux: 12 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 4 g
• Protéines: 42 g