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Chicken Tikka Masala

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Servings: 4
Course: Main
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 2 pounds Indian-Curry-Seasoned Chicken cooked; see linked recipe below
  • 2 tablespoons clarified butter ghee or vegetable oil
  • 2 tablespoons garlic purée
  • 2 tablespoons ginger purée
  • 1 tablespoon cumin powder
  • 1 teaspoon turmeric
  • 1 tablespoon coriander powder
  • 1 tablespoon fenugreek leaves
  • 2 tablespoons tomato puree
  • 1/2 tablespoon red chili powder OPTIONAL
  • 3 cups Indian Curry Sauce Base warmed
  • 1 cup cream
  • 2 tablespoons butter
  • 1 bunch coriander chopped
  • as needed coarse salt
  • as needed black pepper
  • 1 each lemon juiced
  • 1 tablespoon Garam Masala

Method
 

  1. Heat the clarified butter in a wok or large sauté pan over medium high heat.
  2. Add the ginger and garlic pastes and allow to sizzle for about 30 seconds. Add the cumin, turmeric, coriander powder, chili powder, fenugreek and tomato puree and stir to combine.
  3. Add the cooked chicken and then cover with the warm curry sauce.
  4. Simmer until the chicken is heated through to 165°F (74°C).
  5. Pour in the cream and stir into the sauce.
  6. Squeeze in the lemon juice and taste for seasoning.
  7. Stir in the butter one tablespoon at a time until it blends into the sauce.
  8. Season with salt and pepper and the chopped coriander and top with the garam masala.

Notes

Prepare the Indian-Curry-Seasoned Chicken and Indian Curry Sauce Base before starting this recipe.