Chicken Tikka Masala

Created 09 Nov 2012 02:30, Updated 07 Feb 2014 17:39

Chicken Tikka Masala

Many places

(Note: I tagged this Indian because that's what the spice palette is built from, though if you read the full post on rasamalaysia, you'll learn [as I did] that tikka masala isn't really Indian at all. But no matter where it hails from, it's still very tasty!)

We tried Chicken Tikka Masala from first, and as I recall, it was okay.

Here is the next recipe we're going to try, from Easy Indian Cookbook by Manju Malhi.

Chicken Tikka Masala

4 tomatoes, chopped
6 T heavy cream
2-inch piece of ginger root, peeled and grated
4 garlic cloves, chopped
3 T vegetable oil
2 bay leaves
2 onions, finely chopped
2 green chilies, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp paprika
1/4 tsp turmeric
1/4 tsp salt
pinch Garam Masala
1 quantity Tandoori Chicken Bites (explained below)

1. Place tomatoes, cream, ginger, and garlic in a blender and process until a thick sauce forms. Set aside.

2. Heat the oil in a large saucepan with a tight-fitting lid over medium heat. Add the bay leaves and onions and fryin stirring constantly, 6-8 minutes until the onions are golden brown.

3. Add the chilies, cumin, coriander, paprika, turmeric, salt, and garam masala and stir one minute or until you can smell the aroma of the spices. Watch carefully so the mixture does not burn.

4. Add the chicken pieces and fry, stirring occasionally, another 3 minutes. Stir the tomato and cream mixture into the pan, cover, and reduce the heat to low. Simmer 5 minutes until the chicken is heated through.

5. Bring 1/2 cup water to a boil while the chicken mixture is simmering. Add water to the chicken and simmer 1 minute longer, stirring, or until droplets of oil appear on the surface. Serve hot over Basmati rice.

Tandoori Chicken Bites

2-inch piece of ginger root, peeled and grated
4 garlic cloves, crushed
1/4 c heavy cream
2 T vegetable oil, plus extra for brushing the broiler rack
2 T plain yogurt
1 T tomato paste
1 tsp garam masala
1 T paprika
1 tsp ground cumin
1/2 tsp salt
1/2 tsp chili powder
18 oz boneless, skinless chicken breast, chopped into 1-inch dice

1. Mix all the ingredients except the chicken in a large bowl.

2. Add the chicken to the mixture, stir to coat well, cover, and marinate in the refrigerator for at least two hours or overnight.

3. Preheat the oven to 350 degrees, or heat the broiler to medium. While the oven is heating, soak eight wooden skewers in cold water for 15 minutes and grease the oven shelf or broiler rack.

4.Thread the chicken onto the skewers and then place directly onto the oven shelves or under the broiler and cook 10-15 minutes or until done, turning and brushing with oil at least once.

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