Chicken Tikka Masala #3

Chicken Tikka Masala #3

  • Servings: 3-4
  • Difficulty: easy
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Chicken Tikka Masala #3

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Still on my quest for the best Tikka Masala. I saw this one from Kevin Townsley on Food 52 and it like I have said before most recipes for Tikka Masala have similar ingredients. So it’s those few extra techniques and seasoning amounts that make a difference. A few things that jumped out from his recipe were the cloves and caramelized onions. He was very emphatic about cooking them for 20mins. When a cook calls out a step and underscores its importance, you had better take note that they likely found “it”.

This was a good one and certainly I will take a few of the techniques as I continue on my quest. I did bump up the heat with 3 Serrano peppers which was probably a little over the line for many peoples tastes. The spices and chicken were all on point. I am my worst critic and while eating I am always thinking how can I make this even better and here is what I am going to try next time. I want to bump up the tomato profile so I will add a small can of tomato paste and I will let that simmer and reduce longer before adding back the cream and chicken.

Love this stuff.
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Adapted Kevin Townsley of Food52.com
Ingredients:
Tikka Marinade
2-3 Chicken Breasts cubed into bite sized pieces
1 cup Plain Bulgarian Yogurt (or Greek)
Juice of half a lemon
1 tbs ginger minced
3 cloves of garlic minced
2 tsp ground cumin
2 tsp garam masala
2 tsp cayenne
8 whole cloves
2 pinches of black pepper
2 pinches of Kosher salt

Sauce
1 large onion sliced in thin ribbons
4 cloves of garlic finely minced
3 Serrano chilies roasted (seeded and minced)
28-ounce can San Marzano whole peeled plum tomatoes
1 cup heavy cream
1 tbs ground cumin
2 tsp paprika
1 tbs garam masala
Kosher Salt to taste

Basmati Rice
Naan Bread
Cilantro
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Directions:
1. Dice and trim your chicken. Mix the marinade together with the chicken. Marinate for at least 24 hrs.

2. Turn on your stove and char your Serrano peppers until their skin is black and put into a bowl and cover with plastic wrap to steam them so the outside comes off easily.

3. In a large pot of an oiled pot (2-3 tbs) on medium heat. Add your sliced ribbon onions and Kevin suggests 20mins with constant stirring. He claims it’s the secret so I did it just as he directed.
-When you onions are done, add your garlic and chilies and let them sweat out for 2mins.
-Add your spices and let them release their flavors (1-2mins)
-Pour in your canned tomatoes and let this simmer.
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4. Take your marinated chicken and shake off excess marinade and grill it (either outside or on grill pan inside). Put a char on the chicken and set it aside.
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5. Back to the sauce, remove from heat or at least turn it all the way down. Add you cream and stir for a few minutes. Salt, pepper and season accordingly and stir in the grilled chicken and let all flavors meld. Remember the chicken has been marinated already so it will add flavor. Just bring it up as you get your seasoning right.

6. Stir in cilantro and serve over rice with Naan bread.
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