Chicken Tikka Masala

Serves 20 to 25

6 oz Greek yogurt

6 oz Sukhi’s Tandoori Marinade

5 pounds chicken breast, fat trimmed and cut into 1-inch dices

1 cup clarified butter or vegetable oil

10 oz Sukhi’s Chicken Masala Sauce

1 ½ cups water

1 ½ cups heavy cream

1 cup coarsely chopped cilantro leaves

Preheat oven @ 350 degrees Mix together Tandoori marinade and yogurt then fold in chicken and mix until the chicken is well coated with the marinade, cover and refrigerate for at least 3 hours.

Remove chicken from marinade and lay on wire rack. Bake the chicken for 10 to 15 minutes or until slightly under cooked Heat the butter or oil in a large heavy bottom pan on medium heat. Add the Masala paste and stir continuously with a spatula to smoothen it out. Add the cream and water and mix until well combined and slightly thickened. Add the chicken and simmer until the sauce is thick and the chicken is well cooked. Garnish with chopped fresh cilantro.  

Chef’s Tips:

Cooking the chicken on a wire rach will help in roasting the chicken, while cooking on a sheet pan, it cooks the chicken in its marinade.

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