America's favorite Indian dish
I remember when my friends first pushed me to try Indian food back in college. We went to Maharaja in Milwaukee for the lunch buffet and everyone said to start with the chicken tikka masala. Since the dish consists of tender chicken in a creamy tomato sauce, it's a safe bet for those just dipping their toe into this exotic cuisine.
Since then, I've grown much more adventurous when it comes to Indian food, but that doesn't mean I don't still love me some chicken tikka masala. I've been making it at home for a few years now, and this recipe never fails me. It's a mix of a recipe of a friend gave me and a couple I found online, and the result is just as tasty as anything you'll find at a restaurant. While it's possible that my satisfaction might have something to do with my American taste buds, I like to think there's more to it than that. So try this recipe and let me know what you think. And to any Indian chefs reading this: If you have expert advice for making this dish even better and/or more authentic, tell me all your secrets!
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CHICKEN TIKKA MASALA
Serves 4 to 5 people
WHAT YOU'LL NEED:
CHICKEN MARINADE
3 chicken breasts, cut into 1-in. pieces
1 cup yogurt
1 TBS lemon juice
2 tsp cumin
1 tsp cinnamon
1 tsp cayenne pepper
1 tsp black pepper
1 TBS minced ginger (fresh is ideal, or jarred for convenience)
1 tsp salt
SAUCE
2 TBS butter
2 cloves garlic, minced
2 jalapeno peppers, finely chopped
2 tsp coriander
2 tsp garam masala
4 tsp cumin
4 tsp paprika
1/2 tsp salt (more to taste as you go)
2 8 oz. cans tomato sauce
2 cups heavy cream
basmati rice, for serving
chopped cilantro, for garnish
WHAT YOU'LL DO:
1. For the chicken: In a medium bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, minced ginger, and salt, and mix until well incorporated. Stir in cut chicken breasts, and cover & refrigerate for at least one hour — I've done overnight.
(Before starting step 2, begin preparing the rice according to the package directions to make sure it's done in time.)
2. Preheat the grill or heat up a skillet on the stove. Lightly oil the grill or skillet. If grilling, thread the chicken on to skewers, discarding the excess marinade as you go. Grill until juices run clear, about 5 minutes on each side. If using the stove top, place chicken pieces in the skillet, discarding the excess marinade as you go. Cook until juices run clear, about 10 minutes, turning the meat as it cooks. Remove chicken from the grill or skillet to a plate, so any excess grease or oil can drain from the meat.
3. For the sauce: In a large heavy skillet, melt butter over medium heat (see "Skillet note," below). Add the garlic and jalapeno and cook for about one minute. Season with coriander, garam masala, cumin, paprika, and salt. Stir in tomato sauce and cream until combined. Simmer on low heat until sauce thickens, about 20 minutes. Add cooked chicken to the sauce and simmer 10 minutes more. (You can simmer the sauce and chicken longer; I usually do.)
4. Serve with basmati rice and a sprinkling of chopped cilantro.
*Skillet note: If you're cooking the chicken on the stove, make sure to use a separate skillet for the sauce. The last time I made this, I made the mistake of using the chicken skillet for the sauce (after haphazardly trying to clean out most of the grease with a paper towel), and the sauce turned out a bit greasy in the end. Still delicious, but not ideal. So use a separate skillet!
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When I made this for family dinner, it served five people with a touch leftover — but we had veggie korma (recipe coming soon!) and some mediocre pita bread on the side (if anyone knows where to get great store-bought naan, please holler!). So depending on the number of hungry folks you're feeding and what you're serving on the side, you might need more chicken. The dish made as-written will be saucy, but I'm a huge fan of sauce with rice so that works in my book. That said, if you cook up more than three chicken breasts, you might want to up the amount of sauce even more.
Chicken tikka masala is the kind of dish that, to me, really hits the spot after the holidays. After all the turkey, mashed potatoes, and other traditional American fare, the spices and deep flavor in Indian food are one of my favorite remedies for the winter doldrums. Here's to food for being something to appreciate in January!
Since then, I've grown much more adventurous when it comes to Indian food, but that doesn't mean I don't still love me some chicken tikka masala. I've been making it at home for a few years now, and this recipe never fails me. It's a mix of a recipe of a friend gave me and a couple I found online, and the result is just as tasty as anything you'll find at a restaurant. While it's possible that my satisfaction might have something to do with my American taste buds, I like to think there's more to it than that. So try this recipe and let me know what you think. And to any Indian chefs reading this: If you have expert advice for making this dish even better and/or more authentic, tell me all your secrets!
- - - - - - - CHICKEN TIKKA MASALA
Serves 4 to 5 people
WHAT YOU'LL NEED:
CHICKEN MARINADE
3 chicken breasts, cut into 1-in. pieces
1 cup yogurt
1 TBS lemon juice
2 tsp cumin
1 tsp cinnamon
1 tsp cayenne pepper
1 tsp black pepper
1 TBS minced ginger (fresh is ideal, or jarred for convenience)
1 tsp salt
SAUCE
2 TBS butter
2 cloves garlic, minced
2 jalapeno peppers, finely chopped
2 tsp coriander
2 tsp garam masala
4 tsp cumin
4 tsp paprika
1/2 tsp salt (more to taste as you go)
2 8 oz. cans tomato sauce
2 cups heavy cream
basmati rice, for serving
chopped cilantro, for garnish
WHAT YOU'LL DO:
1. For the chicken: In a medium bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, minced ginger, and salt, and mix until well incorporated. Stir in cut chicken breasts, and cover & refrigerate for at least one hour — I've done overnight.
(Before starting step 2, begin preparing the rice according to the package directions to make sure it's done in time.)
2. Preheat the grill or heat up a skillet on the stove. Lightly oil the grill or skillet. If grilling, thread the chicken on to skewers, discarding the excess marinade as you go. Grill until juices run clear, about 5 minutes on each side. If using the stove top, place chicken pieces in the skillet, discarding the excess marinade as you go. Cook until juices run clear, about 10 minutes, turning the meat as it cooks. Remove chicken from the grill or skillet to a plate, so any excess grease or oil can drain from the meat.
3. For the sauce: In a large heavy skillet, melt butter over medium heat (see "Skillet note," below). Add the garlic and jalapeno and cook for about one minute. Season with coriander, garam masala, cumin, paprika, and salt. Stir in tomato sauce and cream until combined. Simmer on low heat until sauce thickens, about 20 minutes. Add cooked chicken to the sauce and simmer 10 minutes more. (You can simmer the sauce and chicken longer; I usually do.)
4. Serve with basmati rice and a sprinkling of chopped cilantro.
*Skillet note: If you're cooking the chicken on the stove, make sure to use a separate skillet for the sauce. The last time I made this, I made the mistake of using the chicken skillet for the sauce (after haphazardly trying to clean out most of the grease with a paper towel), and the sauce turned out a bit greasy in the end. Still delicious, but not ideal. So use a separate skillet!
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Chicken tikka masala is the kind of dish that, to me, really hits the spot after the holidays. After all the turkey, mashed potatoes, and other traditional American fare, the spices and deep flavor in Indian food are one of my favorite remedies for the winter doldrums. Here's to food for being something to appreciate in January!
I get naan from Trader Joe's. I believe they have both fresh and frozen!
ReplyDeleteThanks Sarah – I'll for sure check it out!
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