Recipe Index

Indian | Chicken Tikka Masala 2

Posted on May 22, 2018

Here's another Chicken Tikka Masala recipe, I have this one too. The ingredient list looks long, but it's a pretty easy dish to make.

Yield: 4 servings

chicken tikka masala

Ingredients

Chicken Marinade:

1/4 cup whole-milk plain yogurt

1 tablespoon minced ginger

1 tablespoon minced garlic

1/4 teaspoon ground cumin

1/4 teaspoon ground mace

1/4 teaspoon frershly ground nutmeg

1/4 teaspoon ground cardamom

1/4 teaspoon Indian chile powder (cayenne / sweet Hungarian paprika / cumin)

1/4 teaspoon turmeric powder

3 tablespoons fresh lemon juice

1 pound skinless, boneless chicken thigns (or breasts or bone-in thighs)

 

Tikka Masala Sauce:

4 tablespoons ghee

1 small yellow onion, thinly sliced

2 teaspoons minced garlic

2 teaspoons minced ginger

1/2 cup tomato paste

12 green cardamom pods

1 teaspoon crushed red chile flakes

4 teaspoons ground turmeric

2 teasoons garam masala

2 teaspoons ground coriander

2 teaspoons ground cumin

1 (28-ounce) can crushed peeled tomatoes

2 cups heavy whipping cream

salt, to taste

1 tablespoon fresh lemon juice, more to taste

 

For Serving:

steamed basmati rice

 

Method

Marinate Chicken:

In a large bowl, add the yogurt, ginger, garlic, spices, and lemon juice and stir until thoroughly combined. Stir in the chicken and completely coat on all sides. Cover and marinate in the refrigerator for at least 2 hours up to 8 hours.

Prepare Tikka Masala Sauce:

In a large skillet, add the ghee and heat over medium-high heat until the ghee is hot and shimmering, add the onion and cook until browned, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Stir in the tomato paste, cardamom and chile flakes and cook, stirring often, until the tomato paste darkens in color, about 2 minutes. Add the remaining spices and cook, stirring often, until fragrant, about 2 minutes.

Add the tomatoes to the sauce and bring to a boil, stirring often. Reduce heat to a simmer, scraping up the browned bits on the bottom of the pot. Stir in the cream and simmer, stirring occasionaly, until the sauce thickens, 20 to 25 minutes. Taste and adjust seasoning with salt and lemon juice. Keep warm while cooking the chicken.

Cook the Chicken:

Preheat oven to 450°F. Line a rimmed baking sheet with aluminum foil and place a wire rack on top.

Arrange the chicken on the rack in a single layer and cook until cooked through and beginning to brown, about 10 minutes. More specifically, put on the middle rack, broil option. Cook for 5 to 7 minutes. Flip. Cook for another 5 to 7 minutes. Take temperature, should be 165°. If it needs more cooking, switch to roast setting and finishing cooking.

Transfer to a cutting board, and when cool enough to handle cut into 1-inch pieces. Add chicken to the simmering sauce. Cook to meld flavores, about 5 minutes.

Serve:

Transfer to a serving dish. Serve with naan and basmati rice.

 

(Ref. "Chicken Tikka Masala" recipe, Sur La Table's "Incredible Indian Flavors" class.)