Chicken Tikka Masala #2

Chicken Tikka Masala #2

  • Servings: 4
  • Difficulty: easy
  • Print

Chicken Tikka Masala #2
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I am still on the search for the best recipe for Chicken Tikka Masala. There is a joint here in town that has a magical sauce. I have been chasing it. I just love this stuff.

To those who are heavy into Indian food I know this is the equivalent to something like a California Roll in sushi terms but I still like it. On the other hand, those of you who think you don’t like Indian food you should dip your toes into these waters. Chicken Tikka Masala is a distant cousin to Italian’s creamy tomato vodka sauce or France’s tomato soup. There isn’t any curry in it for those who are curry concerned. All that said it is spicy but in the best of ways…. slow creamy heat that just builds into a perfect eye and lip sweat.
Serve over steamed rice with warm naan bread. It’s spicy, creamy, “tomatoy”, smokey goodness.

Adapted the sauce from the lovely Aarti Sequeira, FoodNetwork.

Ingredients:
2-3 Boneless Skinless Organic Chicken breasts and thighs
Marinade
1 cup of fresh yogurt
1 tbs of lemon juice
1 tbs of fresh minced ginger
1 tbs of minced garlic
2 tsp cumin
2 tsp black pepper
1 tsp of cayenne pepper
1 tsp of fresh cinnamon
1 tsp of Kosher Salt

Sauce
6-8 cloves of minced garlic
2 inch knuckle of fresh ginger
3 dried serrano peppers (remove the seeds to decrease spice)
8 oz of fire roasted tomatoes
8oz of water
1 heaping tsp of Garam Masala
2 heaping tsp of Paprika
pinch of cumin
2 tsp of Kosher Salt
Black Pepper

1 tbs of butter
1 cup of heavy cream
cilantro to top

Directions
1. Cube your chicken into bite sized chunks and add to a Ziplock with the marinade ingredients. 24 hrs.

2. Heat up a grill pan or outdoor grill to medium heat and cook your chicken. (discard marinade). Set aside
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3. Add everything in the second section into a food processor and blend for 6-7 minutes…
Pour this mixture into a pot with the butter and simmer for 15mins. Then add your grilled chicken and let it meld with the sauce for about 10-15mins. Watch and add water as necessary. Finally add your cream and cook for 10mins.
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With Cream
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Serve hot over steamed rice topped with fresh cilantro and accompanied with oven warmed naan bread.
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