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Before you jump to Chicken Tikka Masala recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Opting to eat healthily provides many benefits and is becoming a more popular way of living. The overall economy is affected by the number of men and women who suffer from conditions such as high blood pressure, which is directly linked to poor eating habits. There are more and more efforts to try to get us to follow a more healthy way of living and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. In all likelihood, a lot of people assume that it takes too much work to eat healthily and that they will have to drastically change their way of life. It is possible, though, to make some small changes that can start to make a positive impact to our everyday eating habits.
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Obviously, it’s not at all hard to start integrating healthy eating into your life.
We hope you got benefit from reading it, now let’s go back to chicken tikka masala recipe. To cook chicken tikka masala you only need 21 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to cook Chicken Tikka Masala:
- Get 2 tbls butter or ghee
- You need 1 onion, finally chopped
- You need 1/2 red bell pepper, chopped
- Use 1/2 yellow bell pepper, chopped
- Use 4 cloves garlic, minced
- Get 1 tbls ground cumin
- Get 1 tsp salt
- Provide 1 tsp ground ginger
- Use 1 tsp cayenne pepper
- Provide 1/2 tsp ground cinnamon
- Use 1/4 tsp tumeric
- Prepare 1 can (14 oz) tomato sauce
- Provide 1 cup heavy whipping cream
- Prepare 2 tsp paprika
- Get 1 tbls white sugar
- You need 1 tbls vegetable oil
- You need 2 skinless, boneless chicken breasts, cut into bite size pieces
- Get 1/2 tsp curry powder
- Use 1/2 tsp salt, or to taste (optional)
- Prepare 1 tsp white sugar, or to taste (optional)
- Get Chopped cilantro (optional)
Instructions to make Chicken Tikka Masala:
- Heat butter or ghee in a large skillet over medium heat and cook onion, peppers until onions are translucent, about 5 minutes.
- Heat vegetable oil in a separate skillet over medium heat. Stir chicken into hot oil, sprinkle with curry powder and sear chicken until lightly browned but still pink inside, about 3 minutes, stir often.
- Stir in garlic, and stir until fragrant, about 1 minute. Stir in cumin, 1 tsp salt, ginger, cayenne, cinnamon and tumeric, fry until fragrant, about 2 minutes.
- Stir in tomato sauce, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika and 1 tbls sugar. Bring sauce back to a simmer and cook, stirring often, until sauce has thickened, 10-15 minutes.
- 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 over basmati or jasmine rice. Top with chopped cilantro.
- Note: sugar is optional in this recipe. The bell peppers (to me) add enough sweetness. You can also adjust the cayenne level to your liking. The heavy cream really tames down the heat.
- Enjoy!!
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