Learn How To Prepare Restaurant Quality Chicken Tikka Masala

Hey Guys,

Just the other day a strong craving for indian food hit me.

I usually like to cook for myself and my family even though we have different tastes in food.

So I'll first lay out the ingredients and then how to prepare the meal

Meat:
12 oz Chicken breasts, boneless and skinless

Produce
1 Cilantro or parsley
5 Garlic cloves
1/4 tsp Ginger, ground
1 Jalapeno

Condiments
1 tbsp Lemon juice

Baking & Spices
2 tsp Black pepper
2 1/3 tbsp Garam masala
1 tsp Paprika
1/2 tsp Salt

Bread & Baked Goods
1 Basmati rice or naan

Dairy
1 tbsp Butter
2 cups Heavy whipping cream
1 cup Plain 2% fat greek yogurt

Other
15 ounce can tomato sauce or puree

How to prepare

Marinating the chicken: Combine all marinade fixings in a bowl and blend well. Include chicken pieces and coat with the marinade. Let sit in the fridge for no less than 60 minutes.

Sautéing the chicken: Add chicken pieces alongside the marinade to a 3-quart container over medium-high warmth and sauté until the point when the chicken is generally cooked, around 5 minutes.

Stewing the sauce: Reduce to medium warmth. Include margarine, jalapeño, and garlic to a similar dish. Cook until the point when the garlic tans, around 1 minute. Include the tomato sauce, substantial whipping cream, garam masala, paprika, and salt. Blend well. Heat to the point of boiling and afterward diminish warmth to a stew over medium-low warmth. Stew until the point when the sauce thickens, around 20 minutes, mixing sometimes.

Serving: Serve with basmati rice or naan. Trimming with cilantro or parsley.