Obsessed! I have eaten this three times in the last three weeks. If I were one of those super organized meal planner types this would be on the rotation. Alex told me he could eat it once a week (and we have).
You are going to need a little time to make this. It cooks for about an hour BUT you don’t have to stand at the stove babysitting it.
Never made Indian food before? This is a good starter dish. Everything besides the garam masala (which you can make with supermarket spices) can be found at any grocery store. Easy!
What is chicken tikka masala? It is little bits of chicken that have been marinated in yogurt and spices then roasted and served in a spicy and creamy tomato gravy over basmati rice. So good! Your home will smell wonderful as this simmers away. I added some lightly fried paneer (non-melting Indian cheese) to my batch but you could leave it out.
I love supporting local ethnic grocery stores. There is always something new to me that I discover in these little shops. I bought everything besides the chicken at Namaste Plaza in Omaha. If you’re local or in the Omaha area check them out!
You can easily adjust the spiciness by adding less cayenne. The first time I made it I added closer to 1 teaspoon and I thought it was great, however, the kiddos did complain about it being “too spicy”. The next time I made it I added about 1/2 teaspoon and it was a tiny bit spicy but not too much for the kiddos. Add more or less according to your preferences.
CHICKEN TIKKA MASALA
Serves: 4-6 Cook Time: 1 hour
1 tablespoon garam masala
1 tablespoon turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons kosher salt
1/2 -1 teaspoon cayenne pepper, depending on spice preference
4 cloves garlic, minced
1/2 inch fresh ginger, grated
1 cup plain yogurt
2-3 pounds chicken breast, cut into large chunks
for the masala
2 tablespoon ghee (or butter)
1 onion, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
5 medium size tomatoes, chopped (or 2-15 ounce cans of diced tomatoes)
3 whole green cardamom pods
1/2 teaspoon white pepper
1 cup heavy cream
salt to taste
1/2 cup fresh cilantro, chopped
1. Combine the turmeric, garam masala, coriander, cumin, salt, and cayenne to make a spice blend; divide the spice blend in half.
2. Combine half of the spice blend with the garlic, ginger, yogurt, and chicken in a ziplock bag, close bag and massage marinade into chicken. Place in fridge marinate for at least 2 hours or overnight.
3. Melt butter in large skillet over medium heat. Saute onion until soft about 5 minutes. Add garlic and cook for another minute. Stir in tomato paste, tomatoes, cardamon, white pepper, and remaining spices. Reduce to low heat and simmer until thickens and becomes dark for about 40 minutes.
4. While sauce is simmering skewer the chicken and grill until cooked through or place on parchment lined baking sheet and cook under the broiler for 5 minutes per side. Make sure not to over char the chicken.
5. Once sauce has deepened in color, transfer to blender, and blend until smooth. Work in batches if needed. Strain through mesh strainer to remove cardamom shells and tomato skins.
6. Stir in cream and return to a slow simmer. Cook for 10 minutes. Salt if needed.
7. Stir in chicken and cilantro for a minute or two before serving over rice.