Chicken Tikka Masala (My Version)

1. 1

   Method:

2. 2

   Season the chicken with salt and pepper and rub with a little oil.cook the chicken by either baking, grilling, foreman grill, etc. Doesn't really matter, you just want to make sure you cook it about three quarters of the way through. Then cut it into bite sized pieces and reserve (including juices).

3. 3

   In a sauce pan or skillet heat the oil and saute the onions over medium heat for 4 minutes and then add all of the spices and a pinch of salt and cook for up to 1 minute, taking care to not let the spices burn; then add the tomato paste and continue to cook over medium heat for another 2-4 minutes until the tomato paste is rust colored. Add the garlic and ginger and cook for another minute.

4. 4

   Add the chicken and juices and stir through (add another little pinch of salt at this point to the chicken and a little black pepper) for about a minute, then add the tomato sauce. Simmer over medium low heat for minimum 10 and preferably up to 30 minutes. Stir in the cream and let sauce combine for about a minute. Taste and adjust salt and pepper for seasoning and serve. Crush the dried fenugreek leaves if using and stir in before serving.

5. 5

   Options:

6. 6

   Stir in and garnish with chopped fresh cilantro before serving

7. 7

   Add some frozen peas a couple of minutes before serving (rinse them first)

8. 8

   Stir in some spinach a couple of minutes before serving

9. 9

   Use butter instead of or in addition to oil to add a richer flavor to the dish; or, even if prepared with oil, you can stir a couple of pats of butter in towards to end to make the sauce richer

No additional tips available.