Recipe

Chicken Tikka Masala Recipe

	Heatherbudapest / All my dishes 2 years, 3 months ago A healthy update of an old favorite, by Madhur Jaffrey from her Foolproof Indian Cooking cookbook. Haven't made this yet, but have been gearing up to for a long time now. (For that reason, cooking times are estimates! Jaffrey doesn't list them in he... More Prep:15m Cook:30m Servings:4	Heatherbuda
	indian favorites curries

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Ingredients

5 tablespoons olive or groundnut oil

5 cardamom pods

5 cm (2 inch) piece of cinnamon stick

2 onions, finely chopped

2 teaspoons finely grated fresh ginger

2 teaspoons garlic, crushed to a pulp

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon ground turmeric

1/2-1 teaspoon cayenne pepper (depending on how hot you like it)

1 tablespoon bright-red paprika

4 Tablespoons of the reserved Tandoori-style chicken marinade

1 large tomato, finely chopped

1 teaspoon tomato puree

1 teaspoon garam masala (see posted recipe!)

150 ml (1/2 cup) water

1 quantity of Tandoori-style chicken (recipe to come; Jaffey's recipe begins with 2.5 pounds chicken pieces)

1/4 teaspoon salt

Directions

Put the oil into a large, wide pan and set it over a medium-high heat. When it is very hot, put in the cardamom pods and cinnamon stick. Stir once, then add the onions. Stir until they begin to brown at the edges. Add the ginger and garlic and cook, stirring, for 1 minute. Add the cumin, coriander, turmeric, cayenne and paprika and stir for 30 seconds.

Add the tandoori chicken marinade, a tablespoon at a time, and stir it in so it is absorbed by the spices.

Add the tomato, tomato puree, and garam masala, and cook, stirring, for a minute. Pour in the water and bring to a simmer. Cover, turn the heat to low, and simmer gently for 10 minutes. Taste for salt, adding about 1/4 teaspoon or as needed. Add the cooked chicken and the juices from the baking tray. Raise the heat to high and fold the chicken into the sauce. The sauce should thicken and cling to the chicken pieces.

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Comments

heatherbudapest 2 years, 3 months ago said:
I've been considering trying this as a quicker weeknight supper beginning with a rotisserie chicken instead of a Tandoori-style chicken, and preparing the yogurt marinade to go into the tikka masala sauce. I know it wouldn't be the same as if the meat had been marinated overnight in a succulent yogurt sauce, but I think it would still make a tasty, fast curry.

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