Homemade Chicken & Cannabis Tikka Masala
Warm, spicy and full of juicy marinated chicken chunks infused with cannabutter.
Servings: 4 people
Cost: 20+
Ingredients
- 6 cloves garlic minced
- 4 tsp ginger fresh,peeled, grated thinly
- 4 tsp ground turmeric
- 2 tsp garam masala
- 2 tsp ground corriander
- 2 tsp ground cumin
- 1 1/2 cups whole milk yogurt not Greek yogurt
- 1 tbsp Himalana salt
- 2 lbs skinless,boneless chicken breats cut into small chunks
- 3 tbsp Cannabutter
- 1 small onion thinly sliced
- 1/4 cup tomato paste
- 6 cardamom pods finely crushed
- 2 dried chilles cut up finely
- 1 can whole peeled tomatoes
- 2 cups heavy cream
- 3/4 cup fresh cilantro for garnish
- 4 cups steamd jasmine rice
Instructions
- Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
- Heat Cannabutter in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
- Add tomatoes with juices, crushing them with a fork first. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
- Add cream, simmer for 40 minutes.
- Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.
- Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro.