Ingredients

The following ingredients have 5 Servings
  • 16 oz boneless, skinless chicken breasts (cut into cubes)
  • 1 cup plain whole milk yogurt
  • 2 tablespoon turmeric
  • 2 tablespoons yellow curry
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 tablespoon garam masala
  • 1 tablespoon ginger (minced)
  • 1/2 cup onion (chopped)
  • 1 tablespoon red curry paste
  • 1 tablespoon tomato paste
  • 1 cup cherry tomatoes (sliced in half)
  • 5 cardamom pods (crushed & seeds reserved)
  • 1 teaspoon red pepper flakes
  • 1/2 cup heavy cream
  • 2 tablespoon ghee (for sauting)
  • cilantro (for topping)
  • salt & pepper (to taste)
  • basmanti rice (for serving)

Instruction

  • In a large bowl, whisk together the yogurt with two tablespoons turmeric and yellow curry, and one tablespoon cumin, coriander, and garam masala. Add the cut up chicken to the sauce and marinate for at least 4-6 hours (or longer).
  • Heat a skillet over medium high heat. Add the ghee until melted, then add the onion. Saute until softened, about five minutes. Stir in the red curry paste and tomato paste.
  • Crush the cardmom and stir in the seeds until fragrant. Add in the garlic and additional coriander and curry, as desired. Season with salt and pepper, and add red pepper flakes if you want a spicier tikka masala.
  • Add the halved cherry tomatoes into the skillet. Cook, stirring occasionally, until the tomatoes are soft enough to be easily crushed with the back of a wooden spoon - about 4-5 minutes.
  • Pour the marinade and chicken into the skillet. Stir to incorporate the onions and tomatoes. Let the sauce simmer, stirring occasionally, for 8-10 minutes, or until the chicken is cooked through and has reached an internal temperature of 160 F. Serve right away alongside cooked basmanti rice, naan and samosas. Enjoy!