Ingredients
-
-
2
-
1
-
4
-
2
-
2
-
1
-
1
-
-
2
-
-
-
-
-
Directions
Chicken Tikka Masala With Cream,A very classic Tikka Masala that you would get in many restaurants in London. This variation uses cream instead of yogurt. Which gives a creamy texture that does not break and is amazing with jasmine rice.,I needed an easy Tikka Masala for the venison my DH brought home. This one fit the bill! I followed all the cooking instructions but did substitute some ingredients. Instead of plain cream used creme fraiche and used my own mix of spices instead of garam masala. It was served with buttered rice and a naan. Delish!
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Steps
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1
Done
|
Sauce: |
|
2
Done
|
in a Sauce Pan Add the Butter and the Onion, Sweat Over Medium Heat Until Translucent About 5-7 Minutes. Add the Garlic and Cook For 1 Minute. |
|
3
Done
|
Add the Garam and Curry and Mix Will With the Onions. Cook Over Medium Heat For 1 Minute. |
|
4
Done
|
Add the Tomato Sauce and Cook For 2-3 Minutes. Add the Cream and Cook Over Med to Med-Low Heat Until Thickened. About 12-17 Minutes. |
|
5
Done
|
Chicken: |
|
6
Done
|
Mix Together the Cury and Salt, Evenly Coat the Pieces of Chicken. |
|
7
Done
|
in a Large Skillet/Frying Pan Over Medium High Heat Add the Oil and the Chicken Pieces. Cook the Chicken Until Cooked Through With No Pink Inside. |
|
8
Done
|
Mix: |
|
9
Done
|
Add the Cooked Chicken to the Thickened Sauce and Mix Well, Season to Taste. |
|
10
Done
|
Serve Overtop Cooked Jasmine Rice. |
