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August 2018
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Chicken Tikka Masala

Tikka Masala is a wonderful creamy Indian dish that you can find at most Indian restaurant.  This dish has become a main stay Indian dish for many Brits, I can see why, the spices gives it a nice “glow” and warmth about it.  Some say it has origins in an Indian restaurant inGlasgowand was imported back toIndiabut I am not here to judge where or who first made this dish.  I just care about putting it in my belly!

 This is a fun and interesting dish to make since you get to play with spices you may not know much about.  I say when trying to cook out of your knowledge base, it is always good to start with some education.  I used looked at a few different recipes to come up with this one, relying on one more than the others but I did not save the like (I will post a link as soon as I find it again).  I am planning on try some of the other variations, like a lot of Indian cuisine there are a lot of ways this is made! 

Masala Marinade
  • 1 cup plain Greek yogurt
  • 2 garlic cloves, minced
  • 1 tablespoon finely grated fresh ginger
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground turmeric
  • Salt and freshly ground pepper
  • 2 1/2 pounds skinless, boneless chicken breast or tenders
  • Salt and freshly ground pepper
  • 2 tablespoons plus 1 teaspoon vegetable oil
  • 1 large onion, sliced half ringlets
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh ginger
  • 1 1/2 tablespoons garam masala
  • 1 1/2 teaspoons pure chile powder
  • 1/2 teaspoon cayenne pepper
  • One 34-ounce can peeled tomatoes, finely chopped, juices reserved
  • 1 cup heavy cream

 In a non reactive bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Also season with salt and pepper to taste.

Slice chicken into strips and to the marinade, coat well, with a fork poke the chicken pieces a few times to infuse the marinade into the meat and refrigerate overnight.

Prepare grill for direct heat, remove chicken from marinade (discard left over marinade) cook until just done (some recipes use the broiler to cook the chicken) cut into inch and a half or so pieces and set aside for the time being. 

In a big dutch oven or a heavy stew pot heat up a swig or two of oil, when hot add the onions, garlic and ginger and cook over medium heat, stirring occasionally, until tender and translucent, 8-10 minutes. Start adding the garam masala, chili powder and cayenne stir for a minute. When the spices are mixed in add the tomatoes and their juices Cover with the lid cracked and cook over moderate heat, stir occasionally.  In about 15 to 20 minutes it should have thickened now add the cream, reduce heat also. Keep stirring on occasion and let thicken more.  After about 10 minutes stir in the chicken, cook for 10 or so more minutes, serve warm. 

Cooks’ Note:

Sub boneless chicken thighs.

This marinade could be used with shrimp, lamb as well as vegetables.

Serve with steamed rice, cumin rice or warm nan (Indian flat bread).

Make your own garam masala, there are lots of recipes out there for you to try, here is one.




Side note:  Sorry but I did not get any photos of this experiment, I bad, but it looked as amazing as it tasted!

2 comments to Chicken Tikka Masala

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