Chicken Tikka Masala

Tonight we decided to make some chicken tikka masala, as we had some chicken that needed using, and have a book of recipes that we’ve been wanting to try. The book is India Cookbook, and, while the book is nice, on the whole, it suffers from a common problem that many of the books we’ve seen published by Phaidon press have, in that the proofreading is a bit hit and miss. This recipe is an example of this: two of the ingredients (tomatoes and onions) have no amount by them, so the amounts here are what we guessed at. It turned out well, so we’re going to post the recipe here for future reference.

Chicken TIkka Masala

2.25 lbs Boneless, skinless chicken breast
1 cup yogurt
2 garlic cloves, minced
1 tbsp fresh grated ginger (or ginger paste)
1.5 tsp ground cumin
1.5 tsp ground coriander
1/4 tsp ground cardamom
1/4 tsp cayenne pepper
1/4 tsp ground turmeric
1/2 tsp black pepper
2 tbsp tomato paste

2 tbsp ghee
1 medium onion, finely chopped
2 garlic cloves, chopped
1-inch piece fresh ginger, peeled and chopped (or a heaping tsp of ginger paste)
2 tsp garam masala
1 tsp chili powder (we used an Indian red powdered chili we found at a local Indian market. It’s tasty, but warmer than we originally anticipated)
1 tsp cayenne pepper (optional-we omitted this)
1 14 oz can tomato puree
1/2 cup heavy cream
1 tbsp ground almonds (we had cashew butter, so we used about half a tablespoon of that)

Mix marinade ingredients in a plastic bag, add cubed chicken, and mix to insure good coverage. Marinate overnight (or, if you’re like us, for two hours). After marinating is over, prepare skewers for grilling (ie, soak bamboo skewers), thread the chicken onto them, and throw them on a preheated grill. Cook until just done through. While that is cooking, chop onion, and saute that with garlic and ginger in ghee until soft, about 10 minutes. Add additional spices and toast for a minute before adding the tomatoes, sugar (if using) and salt and pepper. Bring to a simmer and cook for 20 minutes, until thickened. Add cream, and nuts and cook over low heat for 10 minutes. Add chicken chunks, and simmer gently for about 10 minutes. Garnish with cilantro and serve with basmati rice.

We served this with palak paneer (not homemade-we’re still working on that one), and basmati rice.

We did half the overall amount of both ghee and cream from what was printed in the book. If you want the more authentic* experience, double those and enjoy.

*As authentic as Chicken Tikka Masala can be


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