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Chicken Tikka Masala Recipe

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This recipe for Chicken Tikka Masala, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Friday, September 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Chicken Tikka

1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts , trimmed of fat
1 cup plain whole-milk yogurt (see note above)
2 tablespoons vegetable oil
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon grated fresh ginger
Masala Sauce

3 tablespoons vegetable oil
1 medium onion , diced fine (about 1 1/4 cups)
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano chile , ribs and seeds removed, flesh minced (see note above)
1 tablespoon tomato paste
1 tablespoon garam masala (see note above)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves

Directions:
Directions:
1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.




STEP BY STEP: Chicken Tikka Masala
1. RUB: Coat chicken in salt and spice mixture and refrigerate.
2. MAKE SAUCE: Prepare creamy tomato-masala sauce.

3. DIP: Dunk chicken in protective coating of yogurt and oil.
4. BROIL: Broil chicken, then allow to rest.

5. COMBINE: Cut chicken into chunks and add to sauce.
STEP BY STEP: Key Ingredients for Chicken Tikka Masala
Chicken Breasts: Lean white meat pairs well with the rich tomato-cream sauce. The test kitchen prefers Bell and Evans.
Garam Masala: This combination of warm spices seasons the masala sauce. McCormick won a recent test kitchen tasting.

Plain Yogurt: Whole-milk yogurt forms a protective barrier on the chicken. Brown Cow is our favorite brand.
Crushed Tomatoes: Crushed tomatoes form the base of the masala sauce. Muir Glen was highly rated in a recent tasting.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
I got this recipe from www.cooksillustrated.com/

 

 

 

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