Chicken Tikka Masala

Name: Chicken Tikka Masala
Yield: 5
Ingredients: 28 kg boneless skinless chicken thigh; 1 c plain yogurt; 1 Tbsp ginger; 2 tsp garam masala; 1 tsp turmeric; 1 tsp ground cumin; 1 tsp kashmiri chili ); 1 tsp of salt; 2 Tbsp of vegetable/canola oil; 2 Tbsp butter; 2 small onions finely diced); 1 Tbsp ginger; 1 tsp turmeric powder; 1 tsp ground corier; 14 kg tomato puree ); 1 tsp kashmiri chili ); 1 tsp ground red chili powder ); 1 tsp salt; 1 tsp brown sugar; 4 Tbsp fresh cilantro or corier; 1 1/4 c of heavy or thickened cream ); 1/4 c water; 1 1/2 Tbsp minced garlic; 1 1/2 Tbsp garlic; 1 1/2 tsp garam masala; 1 1/2 tsp ground cumin

0 mins

Total time

5

Serving

26

Ingredients

Enable cook mode

Ingredients

kgboneless skinless chicken thigh

cplain yogurt

Tbspginger

tspgaram masala

tspturmeric

tspground cumin

tspkashmiri chili )

tspof salt

Tbspof vegetable/canola oil

Tbspbutter

small onions finely diced)

Tbspginger

tspturmeric powder

tspground corier

kgtomato puree )

tspkashmiri chili )

tspground red chili powder )

tspsalt

tspbrown sugar

Tbspfresh cilantro or corier

1¹⁄₄

cof heavy or thickened cream )

¹⁄₄

cwater

1¹⁄₂

Tbspminced garlic

1¹⁄₂

Tbspgarlic

1¹⁄₂

tspgaram masala

1¹⁄₂

tspground cumin

Directions

Step 1

In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).

Step 2

Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)

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