Chicken Tikka Masala

I made this last Friday and it was sooo yummy!  DH about fell over he liked it so much.  I'm pretty sure it's nowhere near authentic but it tastes pretty darn close...yum!


http://dinnerdujour.org/2009/09/13/chicken-tikka-masala-pan-roasted-curried-cauliflower-and-peas-cucumber-raita-and-apricot-chutney/



Chicken Tikka Masala
adapted from Chicago Tribune


Serves 4


for the marinade:
1 cup (240 ml) plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 teaspoon cinnamon
1 teaspoon salt
1 x 1-inch piece ginger root, minced or grated
1 1/2 lb (680 g) boneless, skinless chicken breasts, cut into 1-inch cubes


for the sauce:
2 tablespoons (30 g) unsalted butter
3 to 4 cloves garlic, minced
2 jalapeños, minced
3 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 1/2 teaspoons garam masala
1/2 teaspoon salt
12 oz (340 g) tomato sauce
1 1/2 cups (350 ml) half and half (or whipping cream)
1/2 oz (15 g) chopped fresh cilantro (optional)


For the marinade, combine all the marinade ingredients (except chicken) in a medium bowl or food-safe plastic bag. Stir in the chicken and cover. Marinate in the refrigerator for 1 to 3 hours. Meanwhile, soak bamboo skewers in enough water to cover them for 30 minutes (unless using metal skewers).


For the sauce, melt the butter in a large, deep skillet over a medium heat. Add the garlic and jalapeño and cook for 1 minute. Stir in all the sauce spices and cook for 1 to 2 minutes, until fragrant. Stir in the tomato sauce (I usually use about 12 oz (340 g) of the 14 oz (400 g) can). Simmer for 15 minutes. Stir in the half and half (or cream) until the sauce has the desired color/consistency (sometimes I use up to 2 cups (480 ml), depending on how much tomato sauce I used). Simmer for 5 minutes, until the sauce thickens. Add in the chopped cilantro, if using.


Meanwhile, heat the grill (or broiler). Remove the chicken from the refrigerator. Thread the chicken onto skewers and discard the marinade. Grill or broil the chicken, turning at least 2 times, until cooked through, about 8 to 12 minutes. Remove the chicken from the skewers and add to the sauce. Simmer for 5 minutes. Serve with basmati rice  or naan bread.


 

Posted on April 12, 2010 at 9:27 am
beatie
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10/11/2008
beatie

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(5) Comments

miss_em2010
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02/20/2010
miss_em2010

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miss_em2010

sounds delish!!!

Posted on April 12, 2010 at 1:40 pm
clightner
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10/04/2009
clightner

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clightner

I will have to try this...yummy...

Posted on April 12, 2010 at 2:26 pm
katygirl
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10/03/2009
katygirl

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katygirl

sounds great....where do you get the garam masala?

Posted on April 12, 2010 at 3:04 pm
beatie
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10/11/2008
beatie

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beatie

I got it at a local produce store that sells bulk spices.  Maybe an ethnic market or a Trader Joe's?  Here is a recipe online to make your own if need be...


http://indianfood.about.com/od/masalarecipes/r/garammasala.htm

Posted on April 12, 2010 at 3:53 pm
par228
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05/29/2010
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par228

YUMM!

Posted on April 12, 2010 at 4:03 pm

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