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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
There is nothing like the CTM, as we call it lovingly. There’s a reason it’s the most popular dish in the UK. The chicken is cooked in Masala Mama’s luscious Tikka Masala sauce that is flavored with sweet spices and a slight tang from the yogurt and lemon juice. Forget about leftovers, there won’t be any! —MasalaMama
Ingredients
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1
jar Masala Mama Tikka Masala Simmer Sauce https://food52.com/shop...
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2 tablespoons
ghee or oil
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1½ pounds
boneless, skinless chicken thighs (fat trimmed and cut into bite size pieces)
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¼ teaspoons
red pepper flakes (optional, for additional heat)
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¼ cups
cream or coconut milk (more for a creamier sauce)
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Cilantro for garnish
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Salt to taste
Directions
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Heat oil in a large saucepan or dutch oven over medium-high heat. Add chicken and sear on all sides, about 5 minutes.
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Add Masala Mama Tikka Masala Simmer Sauce using 2 tablespoons of stock or water to rinse out any remaining sauce in the jar and adding along with red pepper flakes, and cream/coconut milk. Bring to a simmer, turn heat to low, cover and simmer until the chicken is cooked through, about 15 min.
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The sauce should have the consistency of split pea soup. If too thick add some stock or water.
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Adjust salt to taste, garnish with cilantro and serve with rice or naan. Here’s a recipe for Mama’s Perfect Basmati Rice. If using naan, I love heating it in a hot cast iron skillet or directly on the flame until it gets a few brown spots then topping it with some butter.
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