CHEF MARIANNA CHICKEN TIKKA MASALA

CHEF MARIANNA CHICKEN TIKKA MASALA image

Number Of Ingredients 14

Ingredients:
2 Tablespoons canola oil
1 1/2 pounds boneless skinless chicken breasts, cut into large bite-size pieces and lightly salted with kosher salt
1 large white onion, chopped
4 large cloves of garlic, minced
1 to 2 inches of fresh ginger root, minced (about 2 Tablespoons)
1 28-ounce can of tomato puree (like Muir Glen Organic)
1 cup plain Greek yogurt (like Fage Total)
2 Tablespoons ground turmeric
2 Tablespoons ground cumin
2 Tablespoons garam masala
1/2 Tablespoon cayenne pepper (more or less to taste)
kosher salt to taste
fresh cilantro for garnish

Steps:

In large, heavy pot or dutch oven over medium heat saute the onions in oil until caramelized. Add garlic and ginger and cook for about one minute longer. Add tomato puree, turmeric, cumin, garam masala, and cayenne pepper and stir to combine. Taste and salt if needed. Cook until mixture is hot and bubbling. Add chicken and cook over low-medium heat for 15 to 20 minutes stirring occasionally until chicken is cooked through. Stir in yogurt - mixture will turn a vibrant orange. Serve over rice with lots of cilantro to garnish. (Basmati rice works very well.)