Chicken Tikka Masala

Chicken Tikka Masala has become the most popular dish in Britain, even over taking Fish and Chips! Chicken Tikka Masala was originally a way to use leftover Tandoori chicken, mixing it into a creamy gravy and serving over rice. My recipe adds a little spicy kick with jalapeno and Thai chilies!

Chicken Tikka Masala

Chicken Tikka Masala

I like to use a mixture of boneless chicken thighs and breasts. Cut the chicken into smaller pieces, but not too small so that you don’t loose them on the grill. Marinate the chicken pieces overnight in yogurt, cilantro, lemon juice, and dried spices.

On race day morning, mix together the spice mix ingredients and crush your canned tomatoes in a large bowl. When crushing whole tomatoes by hand, carefully stick your finger in the tomato cavity before crushing to avoid getting squirt by tomato juice!

Melt butter or ghee in a large heavy skillet over medium heat and add the onions and jalapeno (if using). Cook onions for about 5 minutes and then add your garlic, ginger, tomato paste and spice mix. Add one chopped, dried Thai chili now if you are feeling spicy!

DSC_0957

Cook mixture for 2 minutes and add crushed tomatoes and 1/2 of the cilantro.

DSC_0959

Cover and turn heat to low while you prepare the chicken. Light your grill for medium high heat. Grill chicken pieces for about 5 minutes on each side.

DSC_0966

Let chicken cool and chop into bite-sized pieces.

DSC_0971

Add heavy cream, cilantro, and chicken pieces to the sauce and cook uncovered for 10 minutes.

DSC_0974

Server with basmati rice and remaining fresh cilantro!

DSC_0994


Chicken Tika Masala

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients

    1 pound boneless, skinless chicken breast
    1 pound boneless, skinless chicken thighs
    Marinade
    2 cups plain, whole milk yogurt
    2 tbsp chopped, fresh cilantro
    1 tsp garam masala
    2 tbsp ginger
    2 tbsp garlic
    1/4 cup lemon juice
    1 tsp cayenne pepper
    Spice Mix
    2 tbsp garam masala
    1 tsp cumin
    1 tsp coriander
    1/2 tsp cayenne pepper
    1/2 tsp turmeric
    1 tsp paprika
    1 chopped, dried Thai chili (1/2 teaspoon)
    Sauce
    2 tbsp ginger
    2 tbsp garlic
    2 medium onions
    1 jalapeno (optional)
    3 tbsp butter or ghee
    2 tbsp tomato paste
    1 28 oz can whole peeled tomato
    1 cup heavy cream
    1/2 cup chopped, fresh cilantro

Directions

    1. Cut the chicken into quarter pieces and place in large, sealable bag
    2. Add the marinade ingredients and allow to marinade in the refrigerator overnight or at least 2 hours
    3. When ready to make the dish, mix the spice ingredients together in a bowl
    4. Pour the canned tomato in a bowl and crush tomatoes with your hands
    5. Melt butter in a large, heavy skillet and add the onion
    6. Cook onion for 5 minutes and then add the garlic, ginger, tomato paste, and spice mix
    7. Cook two additional minutes and add crushed tomatoes and 1/2 of the cilantro
    8. Cover and turn heat to low
    9. Light a grill to medium high heat
    10. Cook the chicken pieces on the grill for 5 minutes on each side
    11. Remove the chicken and chop into bite sized pieces when cooled
    12. Add the heavy cream and chicken pieces to the sauce and cook uncovered for 10 additional minutes
    13. Serve with basmati rice and remaining fresh cilantro



Categories: Recipes

Tags: , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: