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Chicken Tikka Masala

June 6, 2014

We finally ate at Rain City Burgers a little while back which has always gotten rave reviews for their burgers.  Me not being that big of a burger fan got their Chicken Masala Sandwich and it was great.  That inspired me to cook up some of my own chicken masala, but in it’s more proper form and served over rice (typically Basmati) and might as well take the opportunity to serve us some Naan (Indian flatbread) with it.  Tika Masala is best described as a creamy spiced tomato sauce with sliced grilled chicken. Masala essentially means mixture and is not to be confused with “Marsala” which is Italian, made with wine, and originates from the Sicilian city of Marsala.

Beautiful Pot of Tikka Masala

Beautiful Pot of Tikka Masala

Difficulty: Easy-Med
Prep Time: 1 hour
Chill Time: 4-8 hours
Cook Time: 45 min
Total Time: 6 – 10 hours
Yield: 4-6
Taste: Good

Ingredients
2 pounds chicken pieces (breasts, legs, or a mix), skin removed
1.5 tbs toasted ground cumin
1.5 tbs toasted paprika
1 tbs toasted ground coriander seed
1 tsp ground turmeric
1/2 tsp cayenne pepper
6 cloves garlic, grated on the medium holes of a box grater, divided
1.5 tbs fresh ginger, grated on the medium holes of a box grater, divided
1 cup yogurt
1/3 cup fresh juice from 2 to 3 lemons, divided
Kosher salt
2 tbs butter or ghee
1/2 large onion, thinly sliced
1 (28-ounce) can whole peeled tomatoes, roughly mashed
1/4 cup roughly chopped cilantro leaves and tender stems
1/2 cup heavy cream

Procedure:

1) Place the chicken pieces on a cutting board with the flesh-side up. Score deeply at 1-inch intervals with a sharp knife. Place in a large rimmed baking dish.

2) Combine cumin, paprika, coriander, turmeric, and cayenne in a small bowl and mix well. Set aside 1.5 tbs of spice mixture. Combine remaining 3 tbs spice mixture, 4 cloves garlic garlic, 1 tbs ginger, yogurt, 1/4 cup lemon juice, and 2 tsp salt in a large bowl and whisk to combine.

3) Pour marinade over chicken pieces, using hands to coat every surface. cover loosely and refrigerate. Refrigerate and allow to marinate for at least 4 hours and up to 8, turning occasionally.

4) Meanwhile, heat butter or ghee in a large Dutch oven over medium-high heat until melted and foaming subsides. Add onions, remaining 2 cloves garlic, and remaining 1/2 tbs ginger. Cook, stirring frequently, until dark and beginning to char in spots, about 10 minutes.

5) Add reserved spice mixture and cook, stirring frequently, until fragrant, about 30 seconds.

6) Add tomatoes and half of cilantro, scraping up any browned bits from bottom of pan with a spoon. Simmer for 15 minutes.  The originial recipe called for pureeing the mixture with a hand blender or tabletop blender, but I left it chunky which = less dishes:)

4) Stir in cream and remaining lemon juice. Season to taste with salt, then set aside until chicken is cooked.

TO COOK ON THE GRILL:

5) Preheat grill for 5 minutes with cover closed.  Once heated, clean and oil the grilling grate.

6) Wipe excess marinade off chicken and place on grill. Grill without moving until well charred, 5 to 7 minutes. Flip chicken and cook until second side is charred, another 4 to 5 minutes. (Chicken will not be completely cooked through—this is ok). Transfer to cutting board and allow to rest 10 minutes.

TO COOK UNDER THE BROILER:

5) Line a broiler pan with heavy duty aluminum foil and preheat the broiler to high with the rack set 6 inches below broiler element.

6) Wipe excess marinade off chicken and place on foil-lined pan, flesh side up. Broil until charred and blackened on surface, about 8 minutes (chicken will not be completely cooked through—this is ok). Transfer to cutting board and allow to rest 10 minutes.

FINISHING STEPS

7) Cut chicken into rough bite-sized chunks. Transfer chicken chunks to pot of sauce.

8) Bring to a simmer over medium heat and cook, stirring frequently, until chicken is just cooked through, about 10 minutes.

9) Sprinkle with remaining cilantro, then serve immediately with rice or Grilled Naan

Tikka Masala with Rice

Tikka Masala with Rice

Source: Serious Eats

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From → Main Dish

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