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Update chicken tikka masala recipe

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Jake Runyan 2024-06-18 22:36:57 -07:00
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recipes/docs/indian/chicken-tikka-masala.mdx
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@ -2,13 +2,21 @@
sidebar_position: 2
---
import Admonition from '@theme/Admonition'
import Tabs from '@theme/Tabs';
import TabItem from '@theme/TabItem';
# Chicken Tikka Masala
:::info
Let chicken marinate for overnight if possible.
:::
<Tabs>
<TabItem value="photos" label="Photos" default>
A classic chicken recipe with a rich, tomato-based gravy.
```mdx title="Ingredients - Chicken Marinade"
![img alt](@site/docs/indian/static/chicken-tikka-masala.png)
</TabItem>
<TabItem value="ingredients" label="Ingredients">
```text title="Chicken Marinade"
28 oz (800g) boneless and skinless chicken thighs (cut into bite-sized pieces)
1 cup plain yogurt
1 1/2 tablespoons minced garlic
@ -20,7 +28,7 @@ Let chicken marinate for overnight if possible.
1 teaspoon of salt
```
```mdx title="Ingredients - Chicken Tikka Masala"
```text title="Gravy"
2 tablespoons vegetable/canola oil
2 tablespoons butter
2 small diced onions
@ -40,7 +48,12 @@ Let chicken marinate for overnight if possible.
4 tablespoons fresh cilantro or coriander to garnish
```
```md title="Instructions"
<Admonition type="info" title="Diet">
<p>Switch cream for low fat milk to make this a bit healthier.</p>
</Admonition>
</TabItem>
<TabItem value="instructions" label="Instructions">
1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
@ -48,12 +61,13 @@ Let chicken marinate for overnight if possible.
5. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
7. Garnish with cilantro (coriander) and serve.
```
### Notes
Switch cream for evaporated milk for lower calories.
<Admonition type="info" title="Prep Early">
<p>Let chicken marinate for overnight if possible.</p>
</Admonition>
</TabItem>
![img alt](@site/docs/indian/static/chicken-tikka-masala.png)
### References
<TabItem value="references" label="References">
https://cafedelites.com/chicken-tikka-masala/
</TabItem>
</Tabs>