1 pound of boneless chicken cut into cubes, marinate in Maani’s Tandoori Spice Blend or instead of using chicken substitute with Tofu, Paneer, Salmon, or any veggies you like.
2 Tbsp of Maani’s Chicken Tikka Masala Spice Blend
1 onion chopped
3 cloves of garlic chopped
2 inches of ginger grated
1 cup of a can of crushed tomato’s
1 Tbs of tomato paste
1 cup of water
1 cup of heavy cream or homemade cashew milk by soaking cashews in water and grinding them in a blender.
1 teaspoon of sugar or coconut sugar
salt and pepper to taste and you can add red chili pepper if you need more spice.
- To marinate the chicken use a knife to cut small cuts into the breast of the chicken so the marinade can easily be absorbed.
- To marinate the chicken, please see my Maani’s tandoori chicken recipe. In a small bowl, whisk together the yogurt, ketchup, siracha, oil, salt and 2 Tbsp of Maani’s Chicken Tandoori Spice Blend. Cut the chicken in 1 inch cubes and pour the marinade all over the chicken. Set the chicken aside for at least 2 hours while you make the sauce or you can refrigerate overnight for even more robust flavor. Heat oven to 350 and place marinated chicken into the oven, saute on the stove top or grill on a gas or charcoal grill until cooked.
- To Make the Tikka Masala Sauce In a heavy wide 4 quart pot or saute pan over moderately high heat add 2 tbsp of canola oil and saute the onions, garlic and grated ginger stirring occasionally until golden brown approximately 15 minutes.
- Reduce the heat to moderate then stir in 2 Tbsp of Maani’s Tikka Masala Spice Blend and mix together to heat up the spices with the onion mixture. Then add the crushed tomato sauce and tomato paste and stir together for 5 minutes till everything is mixed together. Next add the water and heavy cream and let that boil until the sauce gets thick in consistency for another 10 minutes. Once thick reduce heat to low and add the sugar, salt and pepper to taste. Once the chicken done baking and is cooked through and the internal temperature is 165, add the baked or grilled chicken to this very flavorful tikka masala sauce. Garnish with chopped cilantro and serve with basmati rice or naan bread. This sauce can be made 3 days ahead and refrigerated in an airtight container.
- This tikka masala sauce is so versatile that I usually make a large batch of this sauce and have a multitude of yummy entrees for days and days. Normally the next day I mix the tikka masala sauce with any cooked rigatoni pasta and top it with grated parmesan and chopped parsley. I’ve also rolled out a defrosted puff pastry on a floured surface and scoop a few large ladles of the ch tikka masala then close the puff pastry and transfer it carefully to a greased cookie sheet without tearing, brush a egg wash on top for a golden brown crust and bake till flaky and light brown. I serve the puff pastry as a crowd pleasing appetizer or accompany it with a light salad for a fun lunch! If you have leftover naan in the fridge or purchase Stonefire naan, I top each naan slice with the tikka masala sauce, add diced up tandoori chicken on top then scatter some Mexican cheese and red onions and bake till the cheese is melted. I assure you its THE BEST Ch tikka masala pizza you’ve ever had in your life! I’ve also taken the same leftover ch tikka masala and mixed it with a block of cream cheese, topped this with grated cheddar cheese and baked it at 350 for a fantastic dip and serve it with nacho or frito chips, YUM!!! As you see this is a must try dish that keeps on giving….