Monday, July 20, 2015

Chicken Tikka Masala

Chicken Tikka Masala



1 to 1 1/2 pounds boneless, skinless chicken thighs, cut in thin strips
1 large onion, diced

2 Tablespoons butter or ghee
3 large cloves garlic, minced
1-inch piece whole ginger, peeled and grated
1 to 2 tablespoons garam masala 
1 teaspoon paprika
1 teaspoon curry powder
1 teaspoon salt
1/2 can (4 oz.) tomato paste
1/3 cup labne (can substitute 1/2 cup whole milk Greek yogurt)

2 tablespoons milk
1 Tablespoon fresh cilantro, chopped 
Cooked rice, to serve 


  1. Stir together garam masala, salt, curry paste, and paprika in a small bowl. Place flour in a shallow dish. Sprinkle the chicken pieces with 2 teaspoons of the spice mixture and roll them in the flour. (Reserve the remaining spice mix).
  2. Heat 1 tablespoon butter in a large skillet or wok over medium-high heat. Cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate.
  3. Heat the remaining 1 tablespoon butter in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring frequently until they start to brown and become soft. Add the remaining spice mixture and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the tomato paste and tomatoes back to the pan. Bring to a simmer, until the onion and chicken are tender, another 3 to 5 minutes.
    Labne is a thick and creamy cheese with the sourness of yogurt, yummy!
  4. Reduce the heat to low/medium and stir in the labne. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with cilantro.

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