Tuesday, May 3, 2011

Chicken Tikka Masala

Would you believe that this is the first Indian dish I have ever made? When it comes to certain international cuisines, I am lucky to be able to pronounce the ingredients.  I could not tell you what garam masala is but I can say that it sure does make this dish taste delicious.

Funny enough, this version is the lightened recipe of a traditional tikka masala.  The original contains butter and cream but , frankly, you will not even miss it.  By itself, the chicken is simply a-m-a-z-i-n-g!  I advise making an extra few pieces for a future salad, YUM.  Thrown into the sauce, the chicken does not lose any flavor but rather gains a new level of complexity. 

Served with a side of brown rice and steamed green beans, this dish was healthy and mouth-watering. And if you are lucky enough to have leftovers the next night, the dish doesn't lose any flavor.

Simply. Wow.


Chicken Tikka Masala
Recipe adapted from Yummrs

Chicken;
2 lbs. boneless chicken breasts, butterflied
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. cayenne
1 tsp. kosher salt
1 c. plain greek yogurt
1 T EVOO
2 clvs. garlic, minced
1 T fresh ginger, minced

Sauce:
2 T EVOO
1 onion, diced
2 clves. garlic, minced
1 T fresh ginger, minced
1 T tomato paste
2 T garam masala
1 ( 28 oz) can diced tomatoes
2 tsp. sugar
1/2 tsp. salt

When butterflying the chicken, make sure each piece is approx. the same thickness. In a small bowl, mix together the cumin, coriander, cayenne, and salt.  Rub over each side of the chicken breasts.  Cover and place in the fridge for at least 30 min.  In a medium bowl, combine the yogurt, garlic, oil, and ginger. Cover and place in the fridge beside the chicken.

Meanwhile, in a deep saute pan, heat oil over med-high heat.  Add onions and saute till cooked through.  Add the garlic, ginger, tomato pasta, and garam masasla.  Continue to cook for another 2-3 min  till the mix becomes fragrant. Add the tomatoes, sugar and salt. Stir to combine and boil.  Once mixture boils, cover and let simmer for 15-20 min.

While sauce is cooking, set oven to broil (trust me!)  With a foil lined baking sheet, set a cooling rack on top.  With each piece of chicken, dredge both sides in yogurt (don't skimp) and place on rack.  Broil each piece for 12-15 min, turning halfway through cooking.  once cooked through, let chicken rest for a few min and cut into chunks.  Place cooked pieces in simmering sauce.

Serve.

8 comments:

adrienne_sakura said...

my husband would flip if i made this for him. looks doable. did you get the garam masala at a regular grocery store or a specialty store?

Fork1 said...

The garam masala is from the grocery store. And depending on how you like the level of spice, you can decrease the cayenne. I doubled the amt of cayenne from the orginal recipe b/c we like it and it wasnt too hot.

Bryan said...

I love Indian cooking this looks great! I'll put garam masala on the list this weekend

Fork1 said...

Bryan, hope you enjoy it. I may have to remake this weekend as well, the chicken was delicious and perfect!

Dana said...

It's good to know that it is still good without all of the butter and cream. I think this will be back on the menu soon!

Sinead said...

Ooo this looks lovely. What is T EVOO? lol

I made a chicken tikka earlier =D I lost my garam masala... it's in a bag somewhere. I am such a disorganised packer.

My attempt: http://irishwishesarespecial.blogspot.com/2011/06/chicken-tikka.html

Fork1 said...

EVOO- Sorry I am taking words from Rachel Ray. It stands for Extra Virgin Olive Oil.

Ellen Zames said...

Chicken Tikka Masala is one of my husbands favorite dishes. I've yet to find a recipe that I really like. I'm definitely going to try this and then you might see it featured on my blog too! :)

Ellen

 
back to top