Chicken Tikka Masala is not an Indian Dish. In fact, it is believed to have been created in the U.K. and is considered one of the most popular restaurant dishes. The dish has chicken that has been coated with yogurt, broiled and then served with a tomato based sauce that is seasoned with exotic spices and some hot peppers. Served over rice, this is a wonderful and different dish.
Course main
Cuisine British, Indian
Prep Time 25 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 6people
Author Debby - www.AFeastfortheEyes.net
Ingredients
CHICKEN:
1/2teaspoonground cumin
1/2teaspoonground coriander
1/4teaspooncayenne pepper
1teaspoontable salt
2poundsbonelessskinless chicken breasts , trimmed of fat
Yogurt Marinade for Chicken:
1cupplain whole-milk yogurt
2tablespoonsvegetable oil
2medium garlic clovesminced or pressed through a garlic press (about 2 teaspoons)
1tablespoongrated fresh ginger
MASALA SAUCE:
3tablespoonsvegetable oil
1medium oniondiced fine, about 1 1/4 cups
2medium garlic clovesminced or pressed through a garlic press (about 2 teaspoons)
2teaspoonsgrated fresh ginger
1fresh serrano chileribs and seeds removed, flesh minced (I used a jalapeno)
Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes.
Marinade:
In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
SAUCE:
Heat oil in large Dutch oven over medium heat until shimmering.
Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes.
Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes.
Add crushed tomatoes, sugar, and salt; bring to boil.
Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.
Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
Broiling the chicken:
While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler.
Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture.
Broil chicken until thickest parts register 160°F on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce).
Stir in cilantro, adjust seasoning with salt, and serve.
Notes
This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted.Recipe source: Cook's Illustrated