CHICKEN TIKKA MASALA
Ingredients:
MASALA MARINADE
1 cup plain low-fat 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
CHICKEN
2 1/2 pounds skinless, boneless chicken thighs, fat trimmed
Salt and freshly ground pepper
2 tablespoons plus 1 teaspoon vegetable oil
1/4 cup blanched whole almonds
1 large onion, finely chopped
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 35-ounce can peeled tomatoes, finely chopped, juices reserved
Pinch of sugar
1 cup heavy cream
MAKE THE MASALA MARINADE:
In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
PREPARE THE CHICKEN:
Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Transfer to a cutting board and cut it into 2-inch pieces.
Meanwhile, in a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar and season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.
Variation:
The marinade and sauce here are also delicious with shrimp, lamb and vegetables.
MAKE AHEAD
The Chicken Tikka Masala can be refrigerated for up to 3 days. Reheat gently before serving.
SERVE WITH Steamed basmati rice, rice pilaf or warm nan.Need a recipe for chicken tikki masla?
My dear, chicken tikka masala is a Indian dish with its origins in the UK. It is not an ';authentic traditional'; dish anyone's grandmother is making!
Go with Desi Chef's recipe, she's the TC in this forum.
CHICKEN TIKKA MASALA
Ingredients:
MASALA MARINADE
1 cup plain low-fat 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
CHICKEN
2 1/2 pounds skinless, boneless chicken thighs, fat trimmed
Salt and freshly ground pepper
2 tablespoons plus 1 teaspoon vegetable oil
1/4 cup blanched whole almonds
1 large onion, finely chopped
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 35-ounce can peeled tomatoes, finely chopped, juices reserved
Pinch of sugar
1 cup heavy cream
MAKE THE MASALA MARINADE:
In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
PREPARE THE CHICKEN:
Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Transfer to a cutting board and cut it into 2-inch pieces.
Meanwhile, in a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar and season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.
Variation:
The marinade and sauce here are also delicious with shrimp, lamb and vegetables.
MAKE AHEAD
The Chicken Tikka Masala can be refrigerated for up to 3 days. Reheat gently before serving.
SERVE WITH Steamed basmati rice, rice pilaf or warm nan.
have a nice time
CHICKEN TIKKI MASALA
1 1/2 lbs. boneless, skinless chicken, cut into cubes (I used thighs)
Marinade:
1 cup plain yogurt
2 TB lemon juice
2 t. ground cumin
2 t. ground pepper
2 t. ground red pepper or less
1 t. cinnamon
1 t. salt
1 piece (1-inch long) ginger, minced
Sauce:
1 TB unsalted butter
2 cloves garlic minced
2 t. ground coriander
1 t. ground cumin
1 t. paprika
1 t. garam masala
1/2 t. salt
1 8 oz. can tomato sauce
1 cup whipping cream
1/4 cup chopped fresh cilantro
Mix marinade, pour over chicken cubes and let marinate for an hour or so. Cook chicken cubes on skewers on the grill outdoors or a Foreman grill indoors.
For sauce, melt butter on medium heat, add garlic, cook one minute. Stir in coriander, cumin, paprika, garam masala and salt. Stir in tomato sauce. Let simmer 15 minutes. Stir in cream and simmer to thicken, about 5 minutes. Add in the cooked chicken cubes and sprinkle in cilantro. Serve over rice.
Chicken Masala
4 chicken breast halves without skin
1/3 cup all-purpose flour, for dredging
2 tablespoons canola oil
1 onion, chopped
1 teaspoon minced garlic
1 tablespoon garam masala seasoning, plus 2 teaspoons
1 (14.5-ounce) can diced tomatoes, drained
1/2 cup cream of chicken soup, condensed
1 cup light coconut milk
Salt and pepper
1 cup frozen peas
Cooked white rice, to serve
Place chicken breasts and flour in zip-top bag. Shake until chicken is coated with flour. Remove from bag, shaking off excess flour and set aside.
Heat the oil in a frying pan over medium-high heat. When oil is hot, add the chicken breasts and fry until golden brown on both sides. Remove chicken to a plate and set aside.
Add the onion and garlic to the pan and cook until soft. Add the garam masala, tomatoes, soup, coconut milk, and salt and pepper to taste and bring to a boil. Reduce the heat to a simmer and return the chicken breasts to the pan. Simmer for 15 minutes, then add the frozen peas. Return to a simmer and cook for an addition 10 minutes.
Serve hot with white rice.
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