Sunday, May 15, 2011

Chicken Tikka Masala

I watched a Throwdown with Bobby Flay featuring this dish and then read a bunch of recipes for this dish. This is the recipe for Chicken Tikka Masala that I then wrote.

I had some tomatoes that I had crushed in the food processor from last summer in the freezer. I used those last night. They smelled SO good when I added them to this dish. It was good to smell that tomato scent on a rainy day while I’m counting the days till my CSA starts again.

Saturday Menu – Chicken Tikka Masala, Saffron Rice, Salad
Local Produce – frozen crushed tomatoes

Chicken Tikka Masala

Printable Version

For the marinade:
1 cup plain yogurt
2 cloves garlic, grated
1 T fresh ginger, grated
1 ½ t ground cumin
1 ½ t ground coriander
¼ t ground cardamom
¼ t cayenne
¼ t turmeric
Salt and pepper to taste
2 pounds boneless, skinless chicken thighs and breasts

Mix together all the ingredients, up to the chicken to create the marinade. Put slits in the chicken pieces. Combine the chicken and marinade and marinate in the refrigerator overnight.

Broil chicken 8 inches from the top of the oven for 16 minutes, turning once halfway through.
When chicken has cooled somewhat, cut into chunks and set aside.

To assemble the tikka masala:
1 T olive oil
1 T butter
2 onions, sliced
2 cloves garlic, grated
1 t ginger, grated

½ t turmeric
¼ t cardamom
¼ t coriander
1 t cumin
½ t cayenne

28 oz. crushed tomatoes
Pinch of sugar

1 cup light cream
1 heaping T garam masala

Heat the olive oil and butter in a Dutch Oven over medium heat. Turn the heat down to medium-low and add the onion, garlic, and ginger. Caramelize the onions until golden brown.
When the onions are caramelized add the spices – turmeric, cardamom, coriander, cumin, and cayenne. Allow spices and onion mixture to become fragrant.

Add the crushed tomatoes and a pinch of sugar. Bring mixture to a boil and simmer for 25 minutes.

Add the chicken, light cream, and garam masala. Leave the tikka masala on the heat until the completed dish is heated through.

No comments:

Post a Comment