To make sauce: In large saucepan or Dutch oven, heat oil over medium heat. Bake in 425☏ (220☌) oven for 18 to 20 minutes until cooked through, turning and draining liquid after 10 minutes. Using tongs, remove pieces from marinade and place on foil-lined rimmed baking sheet. Cover and marinate chicken in refrigerator for 30 minutes or overnight. To marinate chicken: In large bowl, mix together yogurt, garam masala, paprika, ground coriander, cayenne and pepper. To marinate chicken: ¾ cup (175 mL) plain yogurt 1 tbsp (15 mL) garam masala 2 tsp (10 mL) paprika 1 ½ tsp (7 mL) ground coriander ¼ tsp (1 mL) cayenne pepper ¼ tsp (1 mL) ground black pepper 1 ½ lbs (750 g) boneless skinless chicken breasts or thighs, cut into 1-inch (2.5-cm) cubesįor the sauce: 2 tbsp (25 mL) vegetable oil 1 large onion, diced 1 large clove garlic, minced 1 tbsp (15 mL) grated fresh gingerroot 1 tbsp (15 mL) garam masala 1 ¾ cups (425 mL) diced tomatoes (1/2 inch/1 cm) ¾ cup (175 mL) 35 per cent whipping cream Salt and pepper Chopped fresh coriander leavesġ. Vegetarian recipes from Madhur Jaffrey, 'godmother' of Indian cookingĬHICKEN (MURGH) TIKKA MASALA Preparation time: about 40 minutes (but 30 minutes to overnight marinating).Bring spice into your life with modern recipes from Anjali Pathak.Vikram Vij and Meeru Dhalwala’s new cookbook about love and food.Either way, it will fill your home with warm, heartening aromas.

Either make it entirely (except for the coriander garnish) and chill then reheat, or marinate the chicken and make the onion-tomato sauce the day before, then finish by roasting the chicken pieces and adding them to the sauce. While it’s easy enough for a weeknight, it’s also an excellent dish to make ahead. This advertisement has not loaded yet, but your article continues below.

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