Chicken tikka masala (SP cookbook)
Uncooked boneless skinless chicken breast
1¼ pound(s), cut into 3/4-inch cubes
1 small, chopped
½ item(s), stemmed and seeded
3 medium clove(s), finely chopped
1 tsp, minced and peeled
Canned tomato puree
6 sprig(s), for garnish
- Sprinkle chicken with ¼ teaspoon salt. Heat oil in large nonstick skillet over medium-high heat. Add half of chicken and cook, stirring frequently,until lightly browned, about 5 minutes. Transfer to plate. Repeat with remaining chicken.
- Meanwhile, combine onion, serrano, garlic, ginger, and water in blender and puree. Return chicken to skillet. Pour onion mixture over chicken and bring to boil. Stir in tomato puree, garam masala, turmeric, sugar, and remaining ½ teaspoon salt. Reduce heat and simmer, partially covered, until flavors blend, 6–8 minutes. Stir in half-and-half; remove from heat and sprinkle with cilantro.
- Serving size: ¾ cup