Marinated Chicken with an Onion-Pepper-Almond Sauce

Name: Marinated Chicken with an Onion-Pepper-Almond Sauce
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: ¼ cup heavy (whipping) cream or half-and-half; ½ teaspoon coarse kosher or sea salt; 2 teaspoons ground Kashmiri chiles; or ½ teaspoon cayenne (ground red pepper) mixed with 1½ teaspoons sweet paprika; 2 teaspoons coriander seeds, ground; 1 teaspoon cumin seeds, ground; 2 tablespoons Ghee or canola oil; ¼ cup slivered blanched almonds; ½ teaspoon Punjabi garam masala; ½ teaspoon ground turmeric; 1½ pounds boneless, skinless chicken breasts, cut lengthwise into 1-inch-wide strips; ¼ cup golden raisins; 1½ teaspoons coarse kosher or sea salt; 1 cup diced tomatoes, fresh or canned (no need to drain); 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 2 tablespoons Ginger Paste; 2 tablespoons Garlic Paste; ½ cup plain yogurt; 1 small red bell pepper, stemmed, seeded, and cut into ½-inch pieces; 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; 1 small red onion, coarsely chopped; ¼ teaspoon cayenne (ground red pepper); Bamboo or metal skewers; Vegetable cooking spray; ¼ teaspoon Punjabi garam masala

Chicken Tikka Masala

Preparation info

Serves
4

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

I contemplated giving this dish a Hindi title (especially the “chicken” part) but decided against it because Chicken Tikka Masala is, after all, the proclaimed national dish (drum roll, please) of Britain, a testimony to that country’s love affair with curry. With over eight thousand curry houses in the United Kingdom, this particular fusion dish appears on diners’ plates in many variations. I find this version particularly pleasing because the mellow heat from the Kashmiri chiles does not

Ingredients

Asia
United Kingdom
India
Main course
Gluten-free

Ingredients

Method