Chicken Tikka Masala
From abermouse 16 years agoIngredients
- chicken Tikka: 1/2 teaspoon ground cumin shopping list
- 1/2 teaspoon ground coriander shopping list
- 1/4 teaspoon cayenne pepper shopping list
- 1 teaspoon table salt shopping list
- 2 pounds boneless, skinless chicken breasts , trimmed of fat shopping list
- 1 cup plain whole-milk yogurt (see note above) shopping list
- 2 tablespoons vegetable oil shopping list
- 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons) shopping list
- 1 tablespoon grated fresh ginger shopping list
- masala Sauce: 3 tablespoons vegetable oil shopping list
- 1 medium onion , diced fine (about 1 1/4 cups) shopping list
- 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons) shopping list
- 2 teaspoons grated fresh ginger shopping list
- 1 fresh serrano chile , ribs and seeds removed, flesh minced (see note above) shopping list
- 1 tablespoon tomato paste shopping list
- 1 tablespoon garam masala (see note above) shopping list
- 1 (28-ounce) can crushed tomatoes shopping list
- 2 teaspoons sugar shopping list
- 1/2 teaspoon table salt shopping list
- 2/3 cup heavy cream shopping list
- 1/4 cup chopped fresh cilantro leaves shopping list
How to make it
- The Problem: Chicken tikka masala is not an authentic Indian dish—it was invented in a London curry house. Without historical roots, there is no definitive recipe. The variations we found had mushy or dry chicken and sauces that were unbearably rich and/or overspiced.
- The Goal: The promise of a new way to cook chicken with exotic flavors holds plenty of appeal—especially if the recipe can be kept simple and made with readily available ingredients.
- The Solution: To season the bird, we rubbed it with salt, coriander, cumin, and cayenne and refrigerated it for 30 to 60 minutes. Then we dipped it in yogurt mixed with oil, garlic, and ginger. To cook the chicken, we chose to keep this a year-round recipe by using the broiler instead of the grill. And since large pieces don't dry out as quickly as smaller ones under the broiler, we cooked the chicken breasts whole, only cutting them into pieces after cooking. While the chicken was cooking, we made the masala sauce. Masala means "hot spice," and the ingredients in a masala sauce depend on the whim of the cook, although tomatoes and cream are always present. We added onions, ginger, garlic, chile, and a readily available commercial garam masala spice mixture (McCormick won a recent taste test). A little tomato paste and sugar gave our sauce color and sweetness.
- 1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside. (Note that restaurant Tikka Masala will sit in the mixture ideally overnight, per another group recipes user who commented on this recipe)
- 2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
- 3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
- 4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
The Rating
Reviewed by 3 people-
I had this when I ate out once and it is one of my most remembered meals. It'll be great to be able to make it. Thanks.
trev in Bogangar loved it -
my favorite Indian dish! Thanks for the perfect posting.
divaliscious in Dutchess County loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 10
-
All Comments
-
Your Comments