Chicken Tikka Masala
Tandoori Chicken in creamy reddish sauce. This dish is one of the popular dish through out the world. This dish was invented to give a different dimension to Tandoori Chicken. Tandoori chicken can be legs and thigh pieces or BEST with cubed chicken breast. This dish can be made with leftover Tandoori Chicken however BEST with cubed chicken breast.
Marinate chicken cubes in Chicken Tikka Masala. Marinate for 20 minutes (preferably) to overnight. Sauté in a pan with little oil until almost done. Add 2-3 Tblspn of Tomato paste( if you want thick and lots of sauce add more paste at the same time add more masala as to balance the tomato paste.) Add Ground ginger and/or Serrano pepper. Add cream or combination of cream and water or milk or for health conscious add soy milk. Adjust salt. Bring to boil. Serve with plain rice or naan.
Quick method:-Sauté Chicken cubes with Chicken Tikka Masala (to taste) and tomato paste. Add desired cream. Adjust salt and spiciness with cayenne/Serrano/Jalapeño pepper and serve.
Using Leftover Tandoori Chicken:-
De bone the Tandoori chicken and cut the meat in strips or cubes. Prepare the sauce by sautéing the Chicken tikka Masala (1-2 Tabspn. per pound) with 1-2 Tbspn of Tomato paste and 1/2-1cup whipping cream or 1/2 cup water and 1/2 cup whipping cream or 1/2 & 1/2 or low fat milk or soy milk. Bring to boil. Add de boned chicken. Adjust salt and spiciness. cover and cook for 2-3 minutes. Garnish with cilantro. Serve over rice or naan.
Is Tomato Paste being wasted? Don't have to, after using 1Tblspn empty the remaining paste in 1Tblspn measure in ice cube tray and freeze. Put it away in zip lock bag for convenient use for next time.