In a large bowl, combine yogurt, garam masala 1, salt, lemon
juice, cumin, ginger 1, and chicken. Make sure chicken is
completely covered by sauce and refrigerate for at least one
hour. Remove chicken from fridge. In a large saucepan, heat
butter over medium heat. Add garlic, cooking until golden,
about 2-3 minutes. Add chicken, peas, garam masala 2,
turmeric, ginger 2, tomato sauce, whipping cream, and
brown sugar. Turn heat down to low. Cook for 20 minutes, or
until sauce begins to thicken. Remove from heat and stir in
cilantro. Serve with rice
FREEZER COOKING
In a large bowl, combine yogurt, garam masala 1, salt, lemon
juice, cumin, ginger 1, and chicken. Make sure chicken is
completely covered by sauce and refrigerate for at least one
hour. Remove chicken from fridge. In a large saucepan, heat
butter over medium heat. Add garlic, cooking until golden,
about 2-3 minutes. Add chicken, peas, garam masala 2,
turmeric, ginger 2, tomato sauce, whipping cream, and
brown sugar. Turn heat down to low. Cook for 20 minutes, or
until sauce begins to thicken. Remove from heat and stir in
cilantro. Let cool. Divide among indicated number of freezer
bags. Label & freeze.
Originally Submitted
1/8/2016
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