Chicken Tikka Masala

12 Nov

Monday night I was reminiscing about wandering the streets of Delhi and the cheap delicious food.  Then I looked in the fridge and realized I had plain yogurt and cream… might as well make some myself.  Thanks to the Indian cooking book that my mom bought me about this time two (really… two already??) years ago, I made a pretty good version of Tikka Masala without having to spend too much time or money at all.

CHICKEN TIKKA MASALA

From the book “the food of india: a journy for food lovers

Marinade:

  • 1/2 tablespoon paprika
  • 1 teaspoon chilli powder
  • 1 tbl garam masala (available at most stores from McCormick, if you don’t have it substitute with cardamom, bay leaves, pepper, cumin, cloves, and coriander)
  • 1 1/2 tbl lemon juice
  • 4 garlic cloves, minced
  • 2 inch piece of ginger, grated
  • 1/2 cup plain yogurt
  • 1 1/2 lbs skinless chicken breasts, cut into cubes

Sauce:

  • 1 onion, chopped
  • 2 tb cardamom seeds
  • 2 garlic cloves, minced
  • 14 oz tin of chopped tomatoes
  • 1/4 teas ground cinnamon
  • 1 tb garam masala (see note above)
  • 1/2 teas chili powder
  • 1 teas brown sugar
  • 1 1/4 cup heavy cream

*The recipe originally said to marinate overnight but I wasn’t that organized so it only marinated for about an hour and it was still pretty good but it probably would have been better if it had sat over night.*

  • Blend all of the marinade ingredients together and taste.  Put the chicken in the marinade and mix thorougly.  Let it sit in the fridge overnight (or as long as you have).
  • Heat oil for sauce in large heavy saucepan. Add the onion and cardamom and fry until onion is soft ans starting to brown.  Add the garlic to the pan.  Then add the tomato and cook until thick (7-10 minutes).

While you are waiting for the sauce to thicken you can prepare the chicken.

  • Heat the oven to 400F and thread the chicken pieces onto metal skewers if you have any (I just dispersed them on a cookie sheet lined with foil).  Roast, uncovered for 15-20 minutes or until the thicken is cooked through and browned on edges.

chicken in oven

 

While the chicken is baking you can finish the sauce.  To the saucepan add cinnamon, garam masala, chili powder and suage and cook for about 1 minute.  Stir in the cream, let simmer until chicken is done.

  • When browned, add the cooked chicken pieces to the saucepan and gently simmer for 5 minutes.  For picky eaters (Andrew) you can serve the chicken and sauce separate so they can put there own amounts of sauce over the chicken on a bed of rice.

 

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