- Feb 5, 2002
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India-born Father George Kochuparambil won prize money for his parish in the Cooks with Collars Competition organized by the Diocese of Allentown, Pennsylvania, in 2022.
Marinade Ingredients
Mix the yogurt, lemon juice, ginger paste, garlic paste, garam masala, and salt in a large bowl and add the chicken. Refrigerate for at least 20 minutes.
In a 12-inch skillet over medium heat, add 2 tablespoons of the oil and brown the chicken in batches; put aside.
In the same skillet over medium heat, add the remaining oil and butter. Sauté the onion for 3 minutes, then one by one, add the turmeric powder, coriander, garam masala, and red chili pepper, stirring after each addition. Add the tomato sauce, garlic and ginger pastes, and reduce the heat to low. Simmer for about 10 minutes as the sauce thickens. Add the heavy cream, stir, and simmer for 2 more minutes. Add the chicken, cover, and simmer for about 10 minutes, or until done. Add salt to taste. Garnish with the chopped cilantro and serve.
Continued below.
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Chicken Tikka Masala
Serve with basmati rice. Serves 3.Marinade Ingredients
- 1 cup plain yogurt
- 2 teaspoons lemon juice
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon garam masala
- 1 teaspoon salt
- 1 pound chicken breast, cut into 2-inch pieces
- 4 tablespoons canola or extra virgin olive oil, divided, for browning and sautéing.
- 2 tablespoons butter
- 2 medium onions, peeled and thinly sliced
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- Red chili pepper powder to taste
- 2 cups plain tomato sauce
- 1/2 teaspoon garlic paste
- 1/2 teaspoon ginger paste
- 1 cup heavy cream
- Salt to taste
- Chopped cilantro for garnish
Mix the yogurt, lemon juice, ginger paste, garlic paste, garam masala, and salt in a large bowl and add the chicken. Refrigerate for at least 20 minutes.
In a 12-inch skillet over medium heat, add 2 tablespoons of the oil and brown the chicken in batches; put aside.
In the same skillet over medium heat, add the remaining oil and butter. Sauté the onion for 3 minutes, then one by one, add the turmeric powder, coriander, garam masala, and red chili pepper, stirring after each addition. Add the tomato sauce, garlic and ginger pastes, and reduce the heat to low. Simmer for about 10 minutes as the sauce thickens. Add the heavy cream, stir, and simmer for 2 more minutes. Add the chicken, cover, and simmer for about 10 minutes, or until done. Add salt to taste. Garnish with the chopped cilantro and serve.
Continued below.
Learn to Make Homemade Chicken Tikka Masala, With This Award-Winning Recipe From a Priest
India-born Father George Kochuparambil won prize money for his parish in the Cooks with Collars Competition organized by the Diocese of Allentown, Pennsylvania, in 2022.
