Dennis The Prescott’s bold Chicken Tikka Masala recipe adds smoky, wood-fired flavor to this classic Indian curry dish.
6 Clove garlic, minced
1 inch ginger, finely diced
4 Teaspoon ground turmeric
2 Teaspoon garam masala
2 Teaspoon ground coriander
2 Teaspoon cumin
2 Teaspoon ground chile
2 Pound chicken breasts, cut into 1 inch strips
1 Tablespoon kosher salt
1 Cup whole milk yogurt
3 Tablespoon ghee or clarified butter
1 Medium onion, finely diced
1/4 Cup finely diced cilantro stems
6 cardamom pods, crushed
1 Pinch sea salt
1/4 Cup tomato paste
1 (28 oz) crushed tomatoes
2 Cup heavy whipping cream
1 1/2 Cup creamy yogurt
1 Tablespoon curry powder
1 Tablespoon fresh squeezed lime juice
1 Pinch sea salt
cooked basmati rice, for serving
1 red chile, sliced, for garnish
1/2 Cup fresh cilantro, for garnish
6 Clove garlic, minced
1 inch ginger, finely diced
4 Teaspoon ground turmeric
2 Teaspoon garam masala
2 Teaspoon ground coriander
2 Teaspoon cumin
2 Teaspoon ground chile
2 Pound chicken breasts, cut into 1 inch strips
1 Tablespoon kosher salt
1 Cup whole milk yogurt
3 Tablespoon ghee or clarified butter
1 Medium onion, finely diced
1/4 Cup finely diced cilantro stems
6 cardamom pods, crushed
1 Pinch sea salt
1/4 Cup tomato paste
1 (28 oz) crushed tomatoes
2 Cup heavy whipping cream
1 1/2 Cup creamy yogurt
1 Tablespoon curry powder
1 Tablespoon fresh squeezed lime juice
1 Pinch sea salt
cooked basmati rice, for serving
1 red chile, sliced, for garnish
1/2 Cup fresh cilantro, for garnish