Aussie Chicken Tikka Masala
A twist on the classic Indian dish, this version features Australian chicken and crispy almonds for added crunch. Serve over basmati rice.
Ingredients
- ●1 1/2 pounds Australian chicken breastboneless and skinless
- ●1/4 cup crispy almondsslivered
- ●1/4 cup almondssliced
- ●1 cup gratindiced
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 teaspoons garam masalaground
- ●1 teaspoon cuminground
- ●1 teaspoon corianderground
- ●1/2 teaspoon cayenne pepperground
- ●1 teaspoon saltground
- ●1/2 teaspoon black pepperground
- ●1 cup yogurtplain
- ●2 tablespoons lemon juicefreshly squeezed
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Season the chicken with salt, black pepper, garam masala, cumin, coriander, and cayenne pepper.
- 3
In a large bowl, whisk together the yogurt and lemon juice. Add the chicken and marinate for at least 30 minutes.
- 4
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Remove the chicken from the marinade and cook until browned on both sides and cooked through, about 6-8 minutes.
- 5
Transfer the chicken to a baking sheet and bake for an additional 10-15 minutes, or until cooked through.
- 6
In the same skillet, add the sliced onion and cook until softened, about 5 minutes.
- 7
Add the minced garlic and cook for an additional minute.
- 8
Stir in the grated gratin and cook for 1-2 minutes.
- 9
Add the cooked chicken back to the skillet and stir to combine.
- 10
Season with salt and black pepper to taste.
- 11
Serve over basmati rice and garnish with crispy almonds and sliced almonds.