Chicken Tikka Masala

I was going through my recipes and I found this one that I hadn’t made for years.  I don’t know why I forgot about it because it is delicious, and pretty easy to make.  Al likes it best with chicken thighs, but I snuck a couple of breasts in it, and they were good, too.  I made this a day ahead because it tastes better after it sits in the fridge overnight.

Chicken Tikka Masala

Chicken Tikka Masala

4 onions, chopped
6 – 8 large garlic cloves, mashed
3″ ginger root, peeled and chopped
8 – 10 chicken pieces, skinned
1 (28 oz) can crushed tomatoes
1 (14.5 oz) can chicken broth
2 t cinnamon
1 t cardamom
1 T turmeric
1 t crushed red chilies
1 t salt
toasted cumin seeds
1 bunch cilantro, chopped

Cook onions, garlic, and ginger in a very large pot that has been coated with cooking spray until onions are clear and have started to brown.  Add remaining ingredients except toasted cumin seeds and cilantro, and cook over low heat, covered, for 2 hours, stirring occasionally.  Serve over rice and sprinkle with toasted cumin seeds and cilantro.

Toasted Cumin Seeds:
Toast whole cumin seeds in a large dry skillet over medium heat, stirring constantly, until seeds start to smoke and turn brown, and you can smell the cumin.  Dump into a large bowl, and stir to cool.


About sunflowerswank

After working all of my life, I retired in June, 2011. I try to use my extra time to rest, exercise, paint my fingernails, play with my 9 cats, spend time with my husband, Al, and cook healthy and lower fat recipies for us to eat. I try to use as many fruits and vegetables in my menus as I can cram in, sometimes to the complaints of the hubs - LOL! I am also making over some of my old favorites to be heathier with more vegetables in them, and less fat.
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