Chicken Tikka Masala

April 02, 2017 10:11 AM

Sean Comiskey of Albany's Olde English Pub showcases his recipe for Chicken Tikka Masala with Dan in the Let's Eat Kitchen.


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1 cup yogurt plain 

1 tablespoon minced garlic 

1 tablespoon minced ginger 

1/2 teaspoon turmeric 

1/2 teaspoon curry powder

1 pound chicken breast cubed 

Salt and pepper


4 tablespoons butter 

1/2 yellow onion diced 

3 cloves garlic minced 

Thumb size piece ginger minced 

2 jalapeño seeded and diced

2 tablespoons tomato paste 

2 teaspoon garam masala

1 teaspoon paprika 

1 teaspoon smoked paprika

1/4 teaspoon cardamon

1/4 teaspoon turmeric 

1/4 teaspoon cumin

1 Can plum tomatoes

2 cups chicken broth 

1/2 cup heavy cream

To garnish and serve:

2 sprigs cilantro leaves chopped 

4 cups Steamed white rice

Marinade: Mix together all ingredients and place in refrigerator for minimum of 2 hours maximum of 24 hours.

For Sauce: sauté butter, yellow onion, garlic, jalapeno, and ginger.

When onions are translucent add all seasonings and toast until fragrant.

Add chicken broth, tomatoes, and heavy cream simmer until reduced.

When ready to serve: In separate pan on high heat, add the chicken trying to remove as much as possible of the yogurt marinade. Sautee until chicken is half way done.  Pour sauce over chicken and simmer until chicken is fully cooked. 

Serve over rice top with cilantro, optional warm naan bread 


Joel Landas

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