How do I make chicken tikka masala, but with the red coloured sauce?
For six servings: In a blender, 1 tbl turmeric, 2 tsp garam masala, 1 tsp red food colouring (optional), 6 garlic, ginger, 1 minced jalapeno, and a 1/2 cup. Transfer the paste to a small bowl. In the same blender, puree one 28-ounce (794ml) tin of tomatoes and strain through a sieve. In a bowl, mix 2 tablespoons paste, 2lbs (1kg) cubed chicken breast, yoghurt, and salt; marinate for 30 minutes. Place an oven rack 4in (10cm)from heating element; heat to broil. Alternatively, heat the broiler. Transfer chicken to a foil-lined baking tray. Broil until cooked through 5 to 6 minutes; set aside. Heat 6tbs butter in a medium saucepan over medium heat. Add 1 tp coriander seeds and 1/2 tp cumin seeds; toast for 4 to 6 minutes. Add 1/2 tp paprika and 2 finely diced small yellow onions; cook until soft, 6 to 8 minutes. Add remaining spice paste; brown for 5 to 6 minutes. Add pureed tomatoes; cook for 2 minutes. Stir in 1 cup cream and 1 cup water; boil. Reduce heat; simmer until thickened, 6 to 8 minutes. Stir in 2 tps garam masala and chicken; season with salt. Garnish with some finely minced fresh cilantro (fresh coriander) and serve with hot basmati rice.
Please enter a valid email address.
Well played. You deserve a cookie.
Where to find us, when the fields open, where to get a slushy lemonade, and more
A Better Brimfield Map
The Pie Dough Bonus Treats
Hops To It—Shop Beerware!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.