Name: Chicken Tikka Masala Recipe
Prep time: 130 min
Cook time: 60 min
Yield: 4
Cuisine: India
Ingredients: 1 chicken, boneless, cut into pieces; 1/4 cups lemon juice, for marination; salt, for marination; 1/4 cups ginger paste, made with crushed ginger, for marination; 2 tablespoons paprika, for marination; 1/2 cups mustard oil, for the marinade; 1 teaspoon paprika, for the marinade; 1/2 teaspoons turmeric, for the marinade; 1/4 cups ginger paste, made with crushed ginger, for the marinade; salt, for the marinade; 1 tablespoon garam masala, for the marinade; 1 cup natural yogurt, thick, unsweetened, for the marinade; vegetable oil, for the sauce; 2 cups red onion, for the sauce; 2 serrano chiles, chopped cilantro; 8 tomatoes, cut into quarters, for the sauce; 2 tablespoons ginger paste, made with crushed ginger, for the sauce; 1 tablespoon paprika, for the sauce; 1/2 bunches cilantro, tied at the wrist, for the sauce; 1 tablespoon kasoori methi, dry (Indian spice); salt; 2 tablespoons butter; 1 cup coconut milk, thick; 1/2 cups honey; cilantro, chopped, for garnish; basmati rice, steamed

Preparation

1h 10 mins

Low

To marinate the chicken: in a bowl, add the chicken as dry as possible and the marinade ingredients. Let it rest for 30 minutes and remove the excess water released by the chicken. For the marinade: heat the mustard oil in the Milk Warmer Royal Prestige® and remove from heat. In a bowl, add the mustard oil, paprika, turmeric, ginger paste, salt, garam masala mix, and yogurt. Mix and let rest for 4 hours or overnight in the refrigerator.