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chicken tikka masala

Serves: 4 Prep Time: 10 minutes Cooking Time: 30 minutes

Ingredients

  • ¼ Cup Bertolli Classico Olive oil
  • 3 chicken breasts, boneless & skinless, cubed in 1/4inch pieces
  • 1 Onion, minced
  • 1 Tomato, diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp paprika
  • ½ tsp Garam Masala
  • ¼ tsp cayenne pepper
  • 1 Cup Crushed Tomato, canned
  • ½ Cup Water
  • 1  Cup plain yogurt
  • ½ tsp salt & pepper
  • 2 tbsp lemon juice
  • 1 Cup yogurt
  • ½ Cup grated Cucumber

Preparation

  1. In a small bowl, mix together the garlic, ginger, cumin, coriander, tumeric, cayenne, garam masala & paprika. Set aside. In a large sauté pan, heat the  Bertolli Classico Olive oil over medium heat.  Add the onion and sauté for 3-4 minutes. Add the spice mixture to the pan and stir together for 2 minutes. Add the diced tomato and crushed tomatoes. Pour in the water and simmer for 6-8 minutes. Season with salt & pepper.
  2. Add chicken to the pan, turning to coat evenly. Let simmer for 10-12 minutes stirring occasionally. Add ½ the yogurt and stir in thoroughly. Continue to simmer for 4 minutes.
  3. Mix together the remaining yogurt and cucumber to make the side sauce. Serve with basmati rice, naan bread and the yogurt sauce.

  • ¼ Cup Bertolli Classico Olive oil
  • 3 chicken breasts, boneless & skinless, cubed in 1/4inch pieces
  • 1 Onion, minced
  • 1 Tomato, diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp paprika
  • ½ tsp Garam Masala
  • ¼ tsp cayenne pepper
  • 1 Cup Crushed Tomato, canned
  • ½ Cup Water
  • 1  Cup plain yogurt
  • ½ tsp salt & pepper
  • 2 tbsp lemon juice
  • 1 Cup yogurt
  • ½ Cup grated Cucumber
  1. In a small bowl, mix together the garlic, ginger, cumin, coriander, tumeric, cayenne, garam masala & paprika. Set aside. In a large sauté pan, heat the  Bertolli Classico Olive oil over medium heat.  Add the onion and sauté for 3-4 minutes. Add the spice mixture to the pan and stir together for 2 minutes. Add the diced tomato and crushed tomatoes. Pour in the water and simmer for 6-8 minutes. Season with salt & pepper.
  2. Add chicken to the pan, turning to coat evenly. Let simmer for 10-12 minutes stirring occasionally. Add ½ the yogurt and stir in thoroughly. Continue to simmer for 4 minutes.
  3. Mix together the remaining yogurt and cucumber to make the side sauce. Serve with basmati rice, naan bread and the yogurt sauce.