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Chicken Tikka Masala cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could be displayed at different formal occasions possibly. I am certain you will see lots of people who just like the Chicken Tikka Masala dishes that you just make.

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Ingredients Chicken Tikka Masala:

1. Get 4 for skinless boneless chicken breasts
2. Get 1 of For the marinade:
3. Require 2 tbsp for curry powder, mild or medium
4. Require 1 1/2 tsp smoked paprika
5. You need 1 tbsp for finely grated, peeled fresh ginger
6. You need 2 - garlic cloves, crushed
7. Get 1/2 cup natural yogurt
8. You need 1 tsp - sea salt flakes
9. Prepare 2 for For the masala sauce:
10. Provide 1 tbsp vegetable oil + 1 teaspoon to fry chicken
11. Require 1 tbsp of finely grated, peeled fresh ginger
12. Make ready 1 large of onion, chopped small
13. Provide 1 clove garlic clove, crushed
14. Prepare 1 tbsp mild or medium curry powder
15. Need 1 can of Cream of Tomato soup

Chicken Tikka Masala start cooking:

1. Mix the marinade ingredients in a shallow dish or large bowl.
2. Cut the chicken breasts into bite size pieces.
3. Mix the chicken pieces into the marinade, cover and refridgerate for 1-3 hours (or overnight)
4. When ready to cook, heat the oil in a large non stick pan. Add in the onions, garlic and ginger and cover and cook for 10 minutes, stirring occasionally.
5. Add the curry powder and cook, stirring for another 2 minutes.
6. Open the soup and pour it in (if using normal soup, you may just quarter fill the can with water, swill it around to get all the soup from around the sides and pour that in, but if it's concentrated soup, use a can and a half of water)
7. Cook for 5 minutes, then blend until smooth (being careful with hot liquids)
8. Heat the teaspoon of oil in a large pan (use the same one you used for the sauce, washed and dried, if you used a liquizer to blend your sauce)
9. On a medium high heat, fry the marinated chicken, stirring to prevent sticking, for 3 minutes.
10. Add the sauce back over the chicken and heat through until the chicken is thoroughly cooked (5-10 minutes, maybe longer…if, like me you are completely mad about getting chicken cooked right through! You may just need to add a little water to stop it drying out)
11. Serve with plain boiled rice, fragrant spiced rice or naan breads.

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