One of my Diva Favorites. I spiced it down a little for those who have not experienced the wonders of Indian food. I thought it would be a good turkey break for the holidays.
Chicken Tikka Masala
6 Skinless, Boneless Chicken Breast Halves, Cut Into Bite-Size Pieces
2 Tablespoons Ghee (clarified Butter)
1 Onion, Finely Chopped
6 Cloves Garlic, Minced
1 Tablespoon Ground Cumin
1 Teaspoon Salt
1 Teaspoon Ground Ginger
1 Teaspoon Cayenne Pepper
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Turmeric
1 (14 Ounce) Can Tomato Sauce
1 Cup Heavy Whipping Cream
2 Teaspoons Paprika
1 Tablespoon White Sugar
1 Tablespoon Vegetable Oil
1/2 Teaspoon Curry Powder
1/2 Teaspoon Sea Salt, Or To Taste (optional)
Heat ghee in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust salt and sugar to taste.
Serve with Jasmine Rice, Cream Spinach and Rice Pudding.
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