Chicken tikka masala made from scratch, and easy to make. It’s relatively quick to make as well; most of the time is spent marinating the chicken and only 20 minutes is spent simmering the sauce on the stove.
Madhur's Chicken Tikka Masala from Madhur Jarffrey's Curry Nation cookbook. Serve with Indian breads or rice. A black dal would go well with such a meal. I prefer chicken thighs but you may use breasts if you wish.
Ensure chicken is clean and all skin removed cut deep grooves into the chicken but not all the way through (this will allow the chicken to abosrb the marinade) mix all the ingredients together and coat the chicken, ensuring the mix is inserted into