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Chicken Tikka Masala Recipe

INGREDIENTS

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 1 teaspoon salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces

• 4 long skewers

• 1 tablespoon butter

• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1⁄4 cup chopped fresh cilantro

DIRECTIONS

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Note: All the reviewers mentioned using much less salt (which is adjusted above). We could probably cut the cream and increase the tomato. Half the jalapeno would have been enough, too. Other recipes include garam masala or cardamom. Good flavor but not all that much like the restaurants.

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Marinade

• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons ground red pepper
• 2 teaspoons fresh ground black pepper
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 piece gingerroot, minced (1⁄2-inch long)
• 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1 inch cubes

Sauce

• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 1 jalapeno chile, minced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1⁄2 teaspoon salt
• 1 (8 ounce) can tomato sauce
• 1 cup whipping cream

• 1⁄4 cup chopped fresh cilantro

  1. For marinade, combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt and ginger in a medium bowl or food-safe plastic bag; stir in chicken, marinate in refrigerator 1 hour.
  2. Meanwhile, soak six 6-inch bamboo skewers in water to cover 30 minutes and set aside.
  3. For sauce, melt butter in a large, deep skillet over medium heat, add garlic and jalapeno; cook 1 minute.
  4. Stir in coriander, cumin, paprika, garam masala and salt.
  5. Stir in tomato sauce, simmer 15 minutes, stir in cream; simmer until sauce thickens, about 5 minutes.
  6. Meanwhile, heat grill to medium-high (or heat broiler).
  7. Remove chicken from refrigerator.
  8. Thread chicken onto skewers; discard marinade.
  9. Grill or broil chicken, turning occasionally, until cooked through, about 8 minutes.
  10. Remove chicken from skewers; add to sauce.
  11. Simmer 5 minutes.
  12. Serve with basmati rice, naan or pita bread.
  13. *garammasala is sold in Indian markets and some specialty stores.
  14. Some stores also carry McCormick’s brand.

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MARINADE

• 1 cup plain low-fat yogurt
• 2 garlic cloves, minced
• 1 tablespoon finely grated fresh ginger
• 1 1⁄2 teaspoons ground cumin
• 1 1⁄2 teaspoons ground coriander
• 1⁄4 teaspoon ground cardamom
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon ground turmeric
• Salt and freshly ground pepper

CHICKEN

• 2 1⁄2 pounds skinless, boneless chicken thighs, fat trimmed
• Salt and freshly ground pepper
• 2 tablespoons plus 1 teaspoon vegetable oil
• 1⁄4 cup blanched whole almonds
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon minced fresh ginger
• 1 1⁄2 tablespoons garam masala
• 1 1⁄2 teaspoons pure chile powder
• 1⁄2 teaspoon cayenne pepper
• One 35-ounce can peeled tomatoes, finely chopped, juices reserved
• Pinch of sugar

• 1 cup heavy cream

  1. MAKE THE MASALA MARINADE: In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
  2. PREPARE THE CHICKEN: Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
  3. Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Transfer to a cutting board and cut it into 2-inch pieces.
  4. Meanwhile, in a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
  5. In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar and season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.
  6. Variation The marinade and sauce here are also delicious with shrimp, lamb and vegetables.

MAKE AHEAD The Chicken Tikka Masala can be refrigerated for up to 3 days. Reheat gently before serving.

SERVE WITH Steamed basmati rice, rice pilaf or warm nan.