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Spremuti 🌞 #food #healthy

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I thought I consider Butter Chicken to be the ultimate Indian chicken curry (as it was the only one I’ve made before😂) Chicken Tikka Masala takes the lead! In fact, there is little difference in the dishes – both are usually made by adding roasted chicken pieces to a tomato-based curry sauce. Butter Chicken has more, well, butter. This Chicken Tikka Masala is so easy to make. Tender chicken is marinated in spices and yogurt, then cooked in a tomato sauce with spices for a  classic Indian flavor. Spice Blend: 4 tsp turmeric
1 tbsp garam masala
2 tsp ground coriander
2 tsp ground cumin
2 tsp kosher salt
2 tsp kashmiri red chili powder (which I tried to find but couldn’t, i used 1 tsp cayenne)
4 cloves garlic, minced
1/2” fresh ginger, grated (1/2 tsp ground ginger okay)
1 cup whole milk yogurt (not Greek yogurt)
2-3 lbs chicken breast, cut into large chunks Sauce: 2 tbsp butter
1 onion, chopped
2 cloves garlic, minced
1 tbsp tomato paste 14oz can tomato sauce 
1 cup heavy cream 
salt and pepper to taste Start by: Combining all spices to make a spice blend; divide the spice blend in half. Combine half of the spice blend with the garlic, ginger, yogurt, and chicken; mix together with your hands in a mixing bowl. Transfer to a resealable plastic bag and marinate for at least 6 hours, overnight preferred. Warm the butter in a skillet over medium heat. Add the onion and sauté until softened, about 5 minutes then add the garlic; sauté for another minute. Add the tomato paste, tomatoes, salt, pepper, and the other half of the spice blend. Stir to combine, then reduce heat to med/low and gently simmer until dark and thick, about 15-20 minutes. While the sauce is darkening, prepare your chicken. Skewer the chicken pieces (metal skewers preferred) and grill over direct high heat until cooked through, about 3 minutes per side, flipping once. Once chicken is cooked. Add cream to sauce then stir in chicken. We served ours with basmati rice, homemade naan bread and gin and tonic 🙋🏻‍♀️

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