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

From the Cookbook Author

Hope you enjoyed this, please feel free to share. Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.  Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA. Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks". http://www.ParsiCuisine.com/cookbooks    

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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