2 tablespoons tomato paste
1 tablespoon grated ginger
1 tablespoon crushed garlic
2 tablespoons garam masala
1 tablespoon ground turmeric
1 tablespoon salt
3 tablespoons canola oil
1 cup plain yogurt
3 pounds boneless, skinless chicken breasts
1½ cups sliced yellow onions
1 can tomato sauce
⅓ cup heavy whipping cream
lemon half
½ cup chopped cilantro
whisk
measuring cups
measuring spoons
large bowl
spatula
chopping board
knife
small bowl
liquid measuring cup
blender
citrus juicer
tongs
foil
covered casserole dish
June Pan
June Oven
cooling rack
plastic wrap
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In a large bowl, mash the tomato paste, ginger, garlic, garam masala, turmeric, salt and oil to combine. Place half (about 3 tablespoons) in a separate small bowl, then cover and refrigerate until ready to use.
2 tablespoons tomato paste
1 tablespoon grated ginger
1 tablespoon crushed garlic
2 tablespoons garam masala
1 tablespoon ground turmeric
1 tablespoon salt
3 tablespoons canola oil
large bowl
measuring spoons
small bowl
spatula
plastic wrap
To the large bowl with the remaining spice base, add the yogurt and whisk well to combine.
1 cup plain yogurt
whisk
measuring cups
Add the chicken breasts to the marinade and toss to coat. Cover the bowl and refrigerate. Marinate the chicken at least 4 hours, up to overnight.
3 pounds boneless, skinless chicken breasts
On a foil-lined June Pan, combine the sliced onions and reserved spice base. With a spatula, toss and mash the onions to coat and spread in a single layer.
foil
June Pan
1½ cups sliced yellow onions
With tongs, remove the chicken pieces from the marinade and arrange in the center of the June Pan. The chicken doesn’t need to be wiped clean, but try to leave as much marinade in the bowl as you can. Discard the marinade.
tongs
Transfer the June Pan to the TOP shelf of the June Oven. Broil until the chicken is blackened, 15 minutes. June will notify you when the food is ready.
June Oven
Remove the food from the June Oven and set the June Pan on a cooling rack. (The chicken will still be mostly uncooked.) Using tongs, transfer the chicken to a chopping board. Scrape the onions and any accumulated cooking liquid into a blender or large bowl if using an immersion blender. Add the tomato sauce and blend until completely smooth, 2 minutes.
blender
chopping board
1 can tomato sauce
cooling rack
When cool enough to handle, roughly chop the chicken into 1-2” pieces. Add to the base of a covered casserole dish or Dutch oven.
knife
covered casserole dish
Transfer the blended sauce to the covered casserole dish with the chicken. Cover with the lid.
With protected hands, carefully move the shelf from the top to the bottom position. Transfer the dutch oven or casserole to the bottom shelf of the June Oven. Slow cook the tikka masala 2 hours and 30 minutes on Low, until the chicken is tender and the sauce is thickened. June will notify you when the tikka masala is ready.
Remove the tikka masala from the June Oven and set on a cooling rack. Carefully remove the cover and add the cream. Juice the lemon half directly into the tikka masala and stir to combine. Season with extra salt, if desired.
⅓ cup heavy whipping cream
lemon half
citrus juicer
salt
liquid measuring cup
Allow the tikka masala to rest at least 5 minutes before serving. Garnish with chopped cilantro to serve.
½ cup chopped cilantro
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