Chicken Murgh Tikka Masala

Name: Chicken Murgh Tikka Masala
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 cup nonfat plain yogurt; 2 tbsp lemon juice; 1 tsp ground cumin; 1 tsp ground red pepper; 0.5 tbsp ginger; 0.5 tsp cinnamon; 0.5 tsp cardamom; 0.25 tsp salt; 0.25 tsp turmeric; 0.25 tsp fresh ground black pepper; 0.25 tsp extra virgin olive oil; 1 large garlic clove; 1 lb boneless skinless chicken breast; 1 tbsp low-fat butter; 2 garlic cloves; 0.5 tbsp ginger; 0.5 jalapeno chile; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp paprika; 0.125 tsp salt; 1 cup tomato puree; 1 cup onion; 1 cup regular whipping cream; 1 tsp garam masala; 1 tbsp cilantro

A South Asian dish of chicken, yogurt and red pepper, seasoned with garam masala and cumin and slow-cooked.

1 hr 30 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 30 min · Cook 60 min · 90 min total
Difficulty: medium

1
Chicken Marinade: combine marinade recipe in a bowl or food-safe plastic bag; stir in cubed chicken, marinate in refrigerator 1-24 hours.
1440 min
2
Masala Sauce: Melt butter in a skillet or pot over medium heat, add garlic, ginger, half the onion and jalapeno; cook till soft. Move to pot or crock pot and add spices (except garam and cilantro), rest of onions, and tomatoe puree.
3
On same skillet cook chicken cubes with marinade till 3/4 cooked entirely, all the way if moving to the quicker pot method. Add to pot or slow cooker with masala sauce.
4
Slow cooker -- set on high for 4 hours or low for 6 hours. If pot, then cook for an additional 30 minutes on low heat.
5
Add in garam masala and cream 30-45 minutes before serving for crock pot, and 10 minutes for stove top pot. Taste and add more if needed. Add cilantro right before serving.