Ingredients for Epicentre Chicken Tikka Masala Recipe
6 minced garlic cloves
4 tsp peeled and grated ginger
4 tsp ground turmeric
2 tsp The Epicentre’s Garam Masala
2 tsp ground coriander
2 tsp The Epicentre’s Roasted Cumin
1 1/2 cups plain yogurt
1 tbsp kosher salt
2 lbs skinless, boneless chicken breasts, cut in half lengthwise
3 tbsp vegetable oil or ghee (if available)
1 small onion sliced thin
1/4 cup tomato paste
6 The Epicentre’s whole green cardamon pods crushed
1 tsp The Epicentre’s Kerala chili powder (very hot) or Kashmiri (mild) or Reshampati (hot)
1-2 tbsp of The Epicentre’s dried Fenugreek leaves chopped
1 28 oz can of whole tomatoes
2 cups heavy cream
3/4 cups fresh chopped cilantro
stemed basmati rice
Combine garlic, ginger, turmeric,coriander The Epicentre’s garam masala and The Epicentre’s roasted cumin in a bowl.
Mix yogurt, salt and half of spice mixture in a medium bowl then add the chicken and turn to coat. Cover and chill 4-6 hours.
Cover and chill remaining spice mixture.
Heat vegetable oil in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and The Epicentre’s Kerala chile powder and cook, stirring often until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring frequently about 4 minutes. Add tomatoes with juices, breaking them up as you add them. Bring to a boil, reduce heat, and simmer and stir until sauce thickens about 8-10 minutes.
Add cream, The Epicentre’s fenugreek leaves and the chopped cilantro. Simmer, stirring occasionally until sauce thickens, 30-40 minutes. As the sauce thickens, preheat broiler. Line a baking sheet with foil and set a wire rack inside sheet. Arrange chicken onrack and broil until chicken starts to blacken slightly about 10 minutes.
Cut the chicken into bite-size pieces, before adding to sauce, and simmer, stirring occasionally, until chicken is cooked through,
8-10 minutes. Serve with basmati rice, cilantro sprigs, your favourite chutney and warm naan bread!