Chicken Tikka Masala Curry
This creamy, rich, tomato , and chicken entrée is comforting and delicious.
Equipment
- 1 large frying pan
Ingredients
- 1 lb chicken breast
- 32 oz whole peeled tomatoes I used my own canned tomatoes
- ½ cup sour cream or yogurt or heavy cream
- 1 onion, diced I used a sweet onion
- 2 tbsp tomato paste I used frozen paste from my garden
- 3 tsp minced garlic
- 1 ½ tsp Spanish paprika or your favorite paprika
- 1 ½ tsp turmeric
- 1½ tsp garam masala
Instructions
- Begin by chopping your chicken into chunks. Size them however you’d like to eat, I try to go for about 1” cubes. Heat a pan to high heat and add some canola oil. Once hot, add the chicken. At this stage we are just trying to brown the chicken to lock in its juiciness. Cook until at least two sides are browned.
- Remove the chicken to a plate. Dice an onion and add to the pan with some oil. Fry for about four minutes until golden brown, stirring occasionally. Then add the spice, butter, tomato paste,
- Fry for another two minutes, stirring frequently. Then add the tomatoes, stir, and let come to a boil. Once it reaches a boil, add the chicken back in and let simmer uncovered for ten minutes. Verify the chicken is done by taking one out and cutting it open.
- Add the sour cream and stir it together. Let it cook for just a minute. If you need to keep cooking other dishes, you can reduce the pan to a very low simmer at this point.
- When you’re ready, plate with any sides, and enjoy :)