Chicken Tikka Masala
October 31st, 2011 § 22 Comments
Mum,
It’s taking longer than I expected, but I’m
almost over the fact that you never introduced me to Indian food.
I had to go out on the streets and learn about it from strangers. Cold, alone, and unprotected, mind you.
I guess the most difficult part is,
chicken tikka masala is all sorts of delicious. It’s sweet and creamy and so interesting in spice and complexity that I’m nearly certain you’d love it, too. My taste buds really took to that rich tomato coriander sauce. My mouth started craving ultra tender meat scented like a part of the world you neglected to take me to.
And so,
I’ve been working through this recently
in my kitchen.
Chicken Tikka Masala
Ingredients:
For the chicken marinade:
- 2 lbs boneless skinless chicken thighs
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 3 garlic cloves, minced
- 2 tablespoons grated fresh ginger
- ½ cup plain nonfat Greek yogurt
For the masala sauce:
- 2 tablespoons butter
- 1 cup finely diced onion
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 jalapeno pepper, ribs and seeds removed, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons garam masala
- 1 (28-ounce) can crushed tomatoes
- 2 teaspoons sugar
- ½ teaspoon salt
- ½ cup heavy cream
- ¼ cup chopped fresh cilantro leaves
Directions:
- Marinate the chicken: Whisk together cumin, coriander, cayenne, and salt. Rub this mixture into the chicken, covering both sides well. Lay the chicken in a shallow bowl and cover; refrigerate so that spice mixture is absorbed into the chicken for 1 hour. Whisk the garlic, ginger and yogurt in a deep bowl, cover, and refrigerate until ready to cook.
- Make the masala sauce: Heat butter in a large, tall-rimmed Dutch oven set over medium heat. Add onion and saute for 10 minutes, stirring frequently. Add garlic, ginger, jalapeno, cumin, coriander, and garam masala. Stir and allow the mixture to cook, stirring constantly, for 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Turn heat down to low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Take the Dutch oven off of the burner, cover to keep warm, and set aside while you make the chicken.
- Make the chicken: Preheat your broiler. Place your top oven rack about 5 inches from the heating coils. Line a baking sheet with foil, grease well with canola oil. Dip chicken into yogurt mixture, leaving a thick layer of yogurt clinging to it, and lay the chicken onto the sheet. Broil chicken until it is lightly charred in spots, about 15 minutes, flipping halfway.
- Remove the chicken from the oven and let it sit on the baking sheet for five minutes to cool slightly and retain its juices. Cut into small (inch-long) pieces and stir into warm sauce. Stir in cilantro and serve.
Yummy! My mother neglected to take me to India as well. Is there a support group perhaps?
I’ll have to try this as chickpea tikka masala for me and chicken for the omnivorous in my family. Thanks Andie
The photos are mouth watering! I hope the spice blend is not too hot for my delicate vegetarian mouth. Oh, I thought that garam masala already included coriander and cumin…(?)
Thank you to Amy too for suggesting chickpea as a vegetarian alternative!
I Love Indian food! The spices are exciting and the aroma is inviting, unless of course you are my wife and threatens to leave when one starts cooking with Indian spices! I make due though and go to my local Taste of India restaurant and get it to go and eat it in the car!!!
we never had a lot of indian food growing up…except for the homemade awesomeness that came from our neighbor’s kitchen! he’s a doctor from India and his wife can make some of the best food ever. i kind of want to study under her…
Honestly, we’ve never had Indian food. For some reason it never really appealed to me but seeing it broken down like this is making me rethink things.
I am so excited to try this recipe! I have been craving Tikka Masala… Perfect timing!
well done. i’m of Indian origin and I have to say you pretty much nailed it. very impressive, and glad you used the original spices rather than a boxed spice mix. Excellent, lovely photos.
I lovelovelove Indian food! My favorites are Palak Paneer (Indian Cheese with a spicy spinach sauce) and Aloo Gobi (Cauliflower and Potatoes in a curry-type sauce). I’ve made a tofu version of the Palak Paneer (Saag Tofu) that is pretty good, you can find a super easy recipe on Eating Well’s website. Have you ever tried Ethiopian food?
OH yum!
I’d like to list the nutrition info I’ve put together, but I don’t know the serving size. Help a sister out if you can, Andie.
Serves about 8!
Jeannette,
if you figured out the nutritional info i would love it if you would share that. I am horrible at figuring that out! and i find it extremely helpful to know the cal, protein and sodium in recipes! thanks!!
I didn’t have Indian food until I was at least 24. My sister-in-law is half Indian so lucky for me, I got to experience a feast of all feasts at her parents house during their wedding weekend. I still dream about it…
I can’t even imagine not having Indian food in my life. Butter-brushed naan? Chicken tikka masala? Yum! This version looks amazing!
It took me half a century to discover Indian food. Now I’m hooked! I LOVE vegetable korma. This is on my must try list. Thanks Andie!
this looks absolutely divine. I’m new to cooking Indian at home and this looks like a manageable recipe. I’m pinning it and making this weekend!
Dear Andi,
I’ve missed you. Come back into my life regularly.
Sincerely,
Krystina
i’ve been wanting to make this at home! we love the dish, but it always seems so intensive to make myself.
[...] got a recipe for Chicken Tikka Masala from a blog I enjoy: Can You Stay for Dinner? I made the adjustments I needed to make in order to [...]
In my haste to make this I kind of messed up and cut the chicken into chunks before seasoning, this just resulted in having to make a whoooole lot more of the chicken marinade. BUT this tasted great, really great. I skimped on the cayanne pepper and ginger cause I am a bit of a wuss. I have no broiler so I just got the frying pan hot and then fried that shiz on a medium heat. Anyway, thanks for the lovely food.
WHERE HAVE YOU BEEN ALL MY LIFE!!
im currently down 40 pounds with 40 more to go
so excited to have found your blog! xx
I made this the night after you posted it, and oh my goodness. It’s amazing. I think I’ll double the sauce next time just because it’s that good. Thank you so much for sharing this!