Chicken Tikka masala

This recipe features our Chopped Garlic and Lemon Juice .

All Bell-View products used are linked below.

INGREDIENTS:

Chicken Marinade:

  • 1lb. boneless skinless chicken breasts cut into bite-size pieces

  • ½ cup plain Greek yogurt

  • 1 tbsp. ginger

  • 2 tbsp. Bell-View Chopped Garlic

  • 1 tbsp. Bell-View lemon juice

  • 1 tsp. red Kashmiri chili powder

  • 1 tsp. garam masala

  • 1 tsp. ground coriander

  • 1⁄2 tsp. salt

  • 1⁄2 tsp. ground cumin

  • 1⁄4 tsp. turmeric

Sauce:

  • 1lb. boneless skinless chicken breasts cut into bite-size pieces

  • ½ cup plain Greek yogurt

  • 1 tbsp. ginger

  • 2 tbsp. Bell-View Chopped Garlic

  • 1 tbsp. Bell-View lemon juice

  • 1 tsp. red Kashmiri chili powder

  • 1 tsp. garam masala

  • 1 tsp. ground coriander

  • 1⁄2 tsp. salt

  • 1⁄2 tsp. ground cumin

  • 1⁄4 tsp. turmeric

DIRECTIONS:

  1. In a large mixing bowl, combine the chicken with all of the remaining marinade ingredients. Toss until well coated. Cover and refrigerate for 2 hours or longer!

  2. Heat the oil in a large Dutch oven over medium heat. Add the onion, garlic, and ginger and cook until the onion is starting to brown, about 8 to 10 minutes.

  3. Add the coriander, salt, garam masala, cumin, chili powder, and turmeric and cook until fragrant and toasted, stirring constantly, about 1 minute. Add the tomato puree and bring to a simmer over medium-low heat. Simmer until thick and dark in color, stirring occasionally, about 30 minutes.

  4. Preheat oven to 400F. Bake chicken on a baking sheet for 15-20 minutes.

  5. Once the tomato and spice mixture has thickened, stir in cream until smooth. Add chicken and simmer until heated through, about 5 minutes.

  6. Serve over hot cooked rice or with naan. Garnish with chopped cilantro.

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