Chicken Tikka Masala (Chicken in Creamy Tomato Curry) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: MARINADE:
1 cup plain yogurt, whisked until smooth
3 Tbsp Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic, minced finely) (We use the fresh ginger and garlic only)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 lb boneless, skinless chicken breasts, poked with a fork, and cut into large bite-sized chunks
SAUCE:
2 tsp olive oil
3 Tbsp butter
1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
2 serrano peppers, minced (seeds removed if you don't want it spicy)
2 Tbsp tomato paste
1 tsp garam masala
2 tsp paprika
8 Roma tomatoes, diced
1 1/2 tsp kosher salt
1 to 2 cups water
Oil, for grilling (we broil)
1 Tbsp dried fenugreek leaves (optional; we have not used)
1/2 cup heavy cream
Minced fresh cilantro, for garnish
Cooked rice, naan, or crusty piece of bread, for serving
GINGER-GARLIC PASTE:
1/2 cup cloves garlic, whole
1/2 cup fresh ginger, cut into 1/2-inch slices
1/4 cup canola oil
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Directions: |
Directions:MARINADE:
In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate ~ 30 minutes or overnight.
GINGER-GARLIC PASTE:
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
SAUCE:
When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Sauté until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, ~ 3 minutes. Add the garam masala and the paprika and sauté for about 1 minute to draw out their flavors.
Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off (we do not typically add water).
GRILLING CHICKEN:
Meanwhile, fire up your grill or your broiler. When it is nice and hot, lightly brush it with oil or make a foil lined pan and add a touch of cooking spray.
Place the chicken on the grill or cooking sheet for broiler (we typically use a cooking sheet as grilling with the yogurt marinade can get quite messy), shaking off some of the excess marinade.
Cook until it's charred, ~ 2 minutes on each side - broiling is usually 4-5 minutes each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
PREPARING THE TIKKA MASALA:
Pour the sauce into a blender or food processor and process until smooth.
Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through.
Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread! |
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Personal
Notes: |
Personal
Notes: Mom and Dad enjoyed this traditional Indian meal in Arlington. Give it try; it's full of flavor and as much heat as you like!
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