Tikka Masala Chicken
Tikka Masala can be served in a large variety of ways. This stew version is both traditional and satisfactory to anyone who enjoys a good stew.
Ingredients
- 1 lb chicken breasts
- 3 medium onions, chopped
- 4 cloves garlic, minced
- 2 tsp ground ginger (or 4 tsp. minced fresh ginger)
- 2 tsp cumin
- 2 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp cayenne pepper
- 2 tbsp paprika
- 2 tsp garam masala powder
- 2 sticks of cinnamon (approximately 3 inch pieces)
- 5 cardamom pods
- 1 tsp salt (or to taste)
- 1 15 oz can of diced tomatoes with liquid
- 1 15 oz can of whole peeled tomatoes with liquid
- 1 15 oz pack of chickpeas (garbanzo beans)
- 2 cups water
- 1 cup plain unsweetened yogurt
Directions
Make your chickpeas in plain salty water before you start doing anything else, depending on your stove and the pot, this can take a long time. When the chickpeas are finally soft, strain the water and set them aside to use later.
Chop up your chicken in to bite size cubes and throw them in a big pot. Saute the chiken to seal it on all sides and set aside when ready. Using the same pot, sauté the onions until almost transparent and add the garlic.
When ready add the chicken back in and keep stirring while adding ginger, cumin, coriander, turmeric, cayenne, paprika and the garam masala and keep stirring until the ingredients turn in to a strong smelling dry mush.
Now you can add the chickpeas to the pot with the tomatoes and water. Also add the cinnamon and cardamom pods, these last two are best put in a tea net or similar contraption to make removal easier later. Let it boil for 10 minutes.
Cover, reduce heat to low, and simmer for approximately 30 minutes. Remember to take out the cinnamon sticks and cardamom pods.
Serve and garnish with a blob of yogurt on top. Serves 8.