Tag Archives: Epicourious

Chicken Tikka Masla #1

Chicken Tikka Masala

  • Servings: 6
  • Difficulty: easy
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Chicken Tikka Masala

Chicken Tikka Masala is to Indian food what Pad Thai is for Thai food but I don’t care I love them both.   Chicken Tikka Masala is one of my favorite things to eat. Frankly it would be on my final meal menu. Fortunately I have been able to get Jill on board so on Sunday night when my Beet Ravioli dough didn’t work out we trashed the “dough” we went and picked up some from Mughlai, Dallas who makes one of the best.

The Mughlai dish inspired me to continue to work on my recipe. I have pulled recipes from all over the place and I compare ingredients and tweak continuously. The recipe from epicurious.com by Alison Roman is my base but in reality the ingredients in most recipes out there are the same it’s just the technique and amounts that vary.

Chicken Marinade
3-4 chicken breasts cut into bite sized pieces
6 chicken thighs cut into bite sized pieces
2 cups whole-milk yogurt
6 garlic cloves, finely grated
2 tbs finely grated peeled ginger
4 tsp ground turmeric
2 tbs Tandoori spice
1 tsp cayenne pepper
2 tsp garam masala
2 tsp ground coriander
2 tbs ground cumin
2 tbs kosher salt

4 tbs of butter
1 small yellow onion, thinly sliced
1 can tomato paste
8 cardamom pods opened and insides crushed
2 tsp crushed red pepper flakes
1 28-ounce can whole peeled tomatoes
2 cups heavy cream
1 cup chopped fresh cilantro plus sprigs for garnish
Served with Naan bread and Steamed basmati rice (for serving)

1. 24hrs before cooking make your marinade and cut chicken bites into a bowl or Ziplock and marinate in ½ the mixture.

2. In a large pot (medium–hot) add your butter finely chopped onions, tomato paste, crushed cardamom and red chili flakes and stir until onions are soft and the color darkens (about 5 mins).

3. Heat your oven on broil and place your chicken on a cooking rack shaking off excess marinade. You are going to but some char on your chicken but not cook it through.

4. Back to your sauce: add in the extra marinade sauce and continuously stir for about another 5mins.

5. Add your 28 oz of canned tomatoes and crush with a potato masher to break them down. Bring this to a boil and reduce to a simmer for about 10-15mins.

6. Now add your cream and cilantro and broiled chicken and let it simmer for 30-50mins. Stir it to make sure it doesn’t burn. Taste and season with extra cumin, tandoori, salt, garam masala if it needs it.

I serve with warm Naan bread and Basmati or Jasmine rice.