Chicken/Mushroom Tikka Masala
Quarantining in the kitchen part ??? For me, quarantining has meant cooking my favorites from different cuisines and sharing them with you! Maybe one day I will order something else when I go out for Indian, but chicken tikka masala has never led me astray. I love anything with a balance of tomato and cream and this dish delivers just that without an ounce of disappointment. Enjoy my take on this dish! It’s relatively easy, doesn’t require much clean up, and is even better as leftovers. It goes perfectly with basmati rice and warm garlic naan...Happy cooking!
Ingredients:
6-8 boneless skinless chicken thighs or 2 pounds large portabella caps
Sauce:
2 tbsp minced garlic
1 tbsp grated ginger
1 ½ tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
½ medium red onion
1 ½ cup tomato puree
1 tsp chilli powder
1 tsp salt
1 ¼ cup heavy cream or full-fat coconut milk
1 tsp brown sugar
Chicken Marinade:
1 cup of plain greek yogurt
2 tbsp fresh squeezed lemon juice
1 tbsp grated ginger
2 tbsp minced garlic
2 tsp garam masala
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
½ tsp chili powder
1 tsp cayenne powder
1 tsp salt
2 tsp paprika
Mushroom Marinade:
1 tbsp grated ginger
2 tbsp minced garlic
2 tsp garam masala
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
½ tsp chili powder
1 tsp cayenne powder
2 tsp paprika
Prep the protein:
Chicken: Cut chicken thighs into 1 inch cubes and place in medium bowl. Grate ginger, mince garlic, juice lemon, then add to chicken. Next, add garam masala, tumeric, cumin, chili powder, salt, paprika, and yogurt. Massage marinade into chicken and let chicken marinate for 10 minutes-1 hour.
Mushrooms: Thoroughly wash shrooms and pat dry with a paper towel. Next, cut caps into ½ inch thick slices. Place into bowl and lighty coat in oil. Next, season with garam masala, tumeric, cumin, chili powder, and paprika. Make sure all slices are seasoned and let marinate for 10-30 minutes.
Prep the sauce: Grate ginger, mince garlic, and dice red onion. Place in a small bowl. Add seasonings to another small bowl. Next, add chilli powder and salt to tomato puree and place in a separate small bowl or measuring cup.
Sear the protein:
Chicken: Heat oil in a pan on medium-high heat. Once oil is sizzling, sear chicken on each side until the exterior is golden, making sure that you don’t overcrowd the pan. Once exterior is seared, add chicken to a bowl. (Chicken shouldn’t be cooked 100% through during this step.
Mushrooms: Heat oil in a pan on medium heat. Once oil is sizzling, sear mushrooms for 4 minutes on each side or until tender. Once removing slices from heat, season with salt to taste.
Make the sauce:
Chicken: Lower the pan to medium heat and allow butter to melt. Use the spatula to pick up the chicken bits at the bottom of the pan. Next, add onions, ginger, and garlic and saute for about a minute, then add seasonings. After seasonings and aromatics are combined, add tomato puree mixture and stir for about a minute. Lower the pan to a simmer and allow puree mixture to cook for 15 minutes.
Mushrooms: Add butter and let melt. Next, add onions, ginger, and garlic and saute for about a minute, then add seasonings. After seasonings and aromatics are combined, add tomato puree mixture and stir for about a minute. Lower the pan to a simmer and allow the puree mixture to cook for 15 minutes.
Finish off the sauce:
Chicken: Turn pan to medium heat and add heavy cream or coconut milk to pan. Add chicken and drippings into pan and allow to cook for about 5 minutes until chicken is tender. Finally, add brown sugar and mix. Garnish with cilantro and serve with basmati rice and toasted garlic naan.
Mushrooms: Add heavy cream or coconut milk to pan.Transfer mushrooms back to pan and cook for 2 minutes. Finally, add brown sugar and mix. Garnish with cilantro and serve with basmati rice and toasted garlic naan.