May 24, 2019 Chicken Tikka Masala

Chicken Tikka Masala

INGREDIENTS

2 pounds skinless, boneless chicken breasts, halved lengthwise
6 garlic cloves, finely grated
4 teaspoons finely grated peeled ginger
4 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1½ cups whole-milk yogurt
1 tablespoon kosher salt

3 tablespoons ghee (clarified butter) or vegetable oil
1 small onion, thinly sliced
¼ cup tomato paste
6 cardamom pods, crushed
2 dried chilies or 1/2 teaspoons crushed red pepper flakes
1 28-ounce can whole peeled tomatoes
2 cups heavy cream
¾ cup chopped fresh cilantro plus sprigs for garnish

2 Cups Steamed Basmati rice

METHOD
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 ghee 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, pureeing  them in mixer before. 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 and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

Skewer bite-size chicken pieces and grill on a Tandoor Oven or indoor/outdoor Grill or a 400 C oven for 10 minutes. Idea is to grill to a dark brown color and taste. (This is the secret to a good chicken tikka masala)

Add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 5 minutes. Serve with rice and cilantro sprigs.

TIP: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.

FiestaFriday with Diann @ Of Goats and Greens and Jhuls @ The Not So Creative Cook

Grilled Tandoori Chicken

Rita

Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

6 thoughts on “Chicken Tikka Masala

  1. Perfect for special occasions since the chicken tikka is so popular now-a-days in Indian restaurants. You will be a hit!

  2. This sounds absolutely delicious! I love homemade curries and this one is a little richer than a lot of the curries I make so it would be perfect for a special occasion!

  3. I think this can be a difficult recipe to get just right for the home cook…I know because I’ve tried a few times with recipes that gave ok but rather lackluster results. I love that you put in a few hints and yours is so lovely I’m determined to give it another go! Thanks for sharing with us at Fiesta Friday this week!

    Mollie

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