chicken tikka masala

Chicken tikka masala is an Indian curry that consists of marinated, roasted chicken (tikka) in a rich, tomato-based sauce. The dish is creamy, has the slight sweetness of tomatoes, and the aroma of cloves and coriander. It was said to have first been made in a Bangladeshi restaurant in Scotland, and has since become the most popular dish in British restaurants.  It's probably my favorite Indian dish next to saag paneer and chicken tikka kabobs, so it's a good one to learn how to make at home. My at home creation is still not quite as good as Mayuri's Tikka Masala deliciousness, but it's getting closer.  

You begin by marinating the chicken in yogurt and spices and grilling or broiling it, once the chicken has cooked it's added it to the creamy, spiced tomato sauce and can be served over basmati rice and alongside naan, for dipping in the extra sauce.  

This recipe includes one spice that you may not have on hand, garam masala or tikka masala spice, but both can be purchased either at an Indian grocery or at Uwajimaya and are worth the investment. Also, the cream, if the sauce is thicker and richer than you'd like at the end of cooking, you can thin it with a cup or more of milk. I added a little more than a cup of milk to the sauce last time and it worked well.

CHICKEN TIKKA MASALA  

For the chicken marinade:

2 lbs. boneless, skinless chicken breasts, cut into 1-2 inch chunks

2 cups plain yogurt

2 tbsp. lemon juice

2 garlic cloves, finely chopped

1 tbsp. ginger, finely grated

1 1/2 tsp. cumin

1 1/2 tsp. coriander

1 tsp.  cayenne pepper

1/4 tsp. turmeric

1/4 tsp. cinnamon

salt and pepper

Mix all marinade ingredients in a large bowl and add chicken chunks.  Refrigerate this mixture for 1 hour or overnight, depending on how much time you have. Once chicken has marinated, skewer and place on a cookie sheet, and set aside until sauce has been prepared.

For the masala sauce:

2 tbsp. butter

1 jalapeño pepper

1 large onion, finely chopped

4 garlic cloves, finely chopped

2 tsp. ginger, finely grated

2 tsp. cayenne pepper

2 tsp. ground cumin

1 tsp. salt (or to taste)

1 tbsp. garam masala or tikka masala spice

1 small can tomato paste

2 cups cream

1 cup milk (optional)

1/4 cup fresh cilantro, chopped

In a large skillet melt the butter, add the jalapeño, onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender.  Add the cayenne, cumin, garam masala, and salt. Add the tomato paste and incorporate with the seasonings, whisk in the heavy cream and milk and reduce heat to low, allowing the sauce to simmer until thickened, about 20 minutes.  

While the sauce is simmering, grill or broil the chicken skewers for about 6 minutes on each side.  Remove the chicken from the skewers and add to the sauce along with the fresh cilantro.  Cook everything for an additional 10 minutes and serve with steamed basmati rice and naan (Trader Joe's has some really good naan options).