Sunday, March 25, 2012

Chicken tikka masala

Oh, Indian food. One of our many loves and yet something I rarely venture into. Why? Because I consider it the big leagues.

But today, I was brave. Bruno just loves the India Pavillion's tikka masala. So I wanted to try to create that for him, right here at home.

And behold:

There are many spices involved in the making of this dish, and the ingredients list really is my best approximation of how many of each thing I used. It is not an exact science however, feel free to add or remove quantities or ingredients altogether :)

Chicken tikka masala
Servings: 4
Prep time: 1 h 20 min
Cook time: 30 min
Total time: 1 h 50 min

3 boneless skinless chicken breasts
3 wooden skewers
2 cups of plain yogurt
1/4 tsp cinnamon
1/8 tsp cumin
1/4 minced ginger
juice of 1/2 lemon
1/4 tsp ground black pepper
salt to taste

Moisten the skewers in water. Cut the chicken breasts in bite-size chunks or smaller, and assemble one breast per skewer. In a bowl, combine all the ingredients. Place the skewers on a broiler pan and coat liberally with the marinade. Cover with plastic wrap and let marinade for at least 1 hour.

1 tbsp butter
1/2 medium onion, minced
1 large garlic clove, minced
1/2 jalapeño pepper, minced
2 tbsp sugar
2 tsp salt
1/2 tsp ground black pepper
1/2 tsp paprika
2 tsp garam masala
1 tsp yellow curry powder
1 tsp turmeric
1/4 tsp coriander seeds
1/2 tsp cumin
1/4 tsp minced ginger
1 tsp minced cilantro
1/2 cup heavy cream
1 (15 oz) can tomato sauce

When the chicken is done marinating, heat a cast-iron griddle to high. Cook the chicken on the skewers for about 15 minutes, making sure to cook on each side. Discard the remaining marinade. (An option is to cook them in the oven, I imagine 375 F for 20 minutes will do the trick).

While the chicken is cooking, melt the butter in a deep pot over medium-high heat. Add the onion, garlic and jalapeño. Sautee for about 2 minutes, until the onion is a bit translucent. Add all remaining ingredients except the tomato sauce and heavy cream. Stir well to combine and saute for about 1-2 minutes.

Add the tomato and heavy cream and stir well. Taste the sauce, feel free to add anything you'd like. I ended up adding more sugar and garam masala in mine :) Let the sauce come to a boil and lower the heat to low. Simmer on low for about 15 minutes, until the chicken is done cooking.

Remove the chicken from the skewers and add to the sauce. Stir well, making sure to coat every piece. Bring the heat to medium and let everything simmer together for about 10 minutes. Serve with rice and/or naan and enjoooy!

So, I was very nervous about this dish because it is one of Bruno's favorite things. But guess what everyone? It's Top 10!! Despite my less frequent cooking adventures, I still got skills ;)

9.5 / 10

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