Chicken Tikka Masala
Cook delicious chicken tikka masala, a classic Indian dish, at home with this tasty recipe from chef Jamie Oliver's cookbook, "Jamie's Food Revolution."
Photo credit: David Loftus and Chris Terry
The Martha Stewart Show, December 2009
- 2 tablespoons peanut oil
- 1 tablespoon unsalted butter
- 2 medium onions, halved and thinly sliced
- 1 fresh red chile, thinly sliced
- 1 (2-inch) piece fresh ginger, peeled and thinly sliced
- 1 small bunch fresh cilantro, leaves removed, stems finely chopped
- 1/2 cup Tikka Masala Paste (http://www.marthastewart.com/254803/tikka-masala-paste), or prepared masala paste
- 4 boneless skinless chicken breast halves, cut into 3/4-inch strips
- Sea salt and freshly ground black pepper
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can of coconut milk
- 1 cup plain yogurt
- 3/4 cup sliced almonds
- Cilantro Lime Rice (http://www.marthastewart.com/254804/cilantro-lime-rice), for serving
- 1 lemon, cut into wedges, for serving
- Heat peanut oil and butter in a large straight-sided skillet over medium-high heat. Add onions, chile, ginger, and chopped cilantro stems. Cook, stirring occasionally, until onions soften and golden, about 10 minutes.
- Add curry paste and chicken; stir to coat. Season with salt and pepper. Add tomatoes and coconut milk. Fill one empty can with water and add to skillet; stir to combine. Bring to a boil, then reduce heat to a simmer. Cover and cook, checking curry occasionally to make sure it does not begin to dry out and adding water, if necessary, until chicken is tender and cooked through, about 20 minutes.
- Top curry with yogurt and sprinkle with almonds and cilantro leaves. Serve with rice and lemon wedges.
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