CHICKEN TIKKA MASALA

A delicious, and rich tasting sauce layered with tender chunks of chicken. Magic Masala is the trick for both the base to the sauce and marinade for the chicken. Guaranteed to become a family favorite.

INGREDIENTS

For the Chicken Tikka
2 lbs Boneless, skinless chicken breasts or chicken thighs, cut into 1 inch chunks
1/4 cup yogurt
2 tbsp of Magic Masala
1/2 lemon (optional)
Salt and Pepper

For the Sauce
1 jar of Magic Masala
1 tbsp olive oil
1 cup heavy cream or coconut milk
28 oz crushed tomato
1 tsp sugar (optional)
1/8 tsp (pinch) salt

DIRECTIONS

For the Marinade
In a bowl combine the chicken chunks with Magic Masala, yogurt, lemon juice, pinch of salt and black pepper. Set aside for 20 minutes.

For the Sauce
In a large bottom pan over medium-high heat, add 1 tbsp of oil, followed by the jar of Magic Masala sauce and crushed tomatoes. Stir until combined and cook until the tomatoes and curry sauce mixture bubbles in the center, then lower heat to maintain a slow simmer, stirring occasionally. After 5-7 minutes, take sauce off of stove and use an immersion blender to smooth out sauce, or keep as is for a rustic texture.

Put pot back on a low heat, add the heavy cream or coconut milk, stir until sauce simmers again for 2-4 minutes. Taste sauce and add 1 tsp of sugar and pinch of salt to balance the acidity of the tomatoes. Turn off heat. 

For the Chicken
Preheat the oven broiler. Add the chicken to a parchment lined sheet tray or thread onto skewers, place 5 inches below the heat source. Broil for 6 minutes on each side, or until lightly browned and cooked through and charred in placed. 

For the Chicken Tikka Masala
When the chicken is cooked, add pieces to the Tikka Masala sauce and heat together for a few minutes until warmed through. Enjoy with rice, or naan.