Chicken Tikka Masala
Share
Chicken Tikka Masala
Rated 5.0 stars by 1 users
Category
Indian
Servings
4
Prep Time
8 hours
Cook Time
45 minutes
The origin of chicken tikka masala is a complex, uncertain history. Most believe that it was actually invented in Great Britain in the 1970s by Bangladeshi immigrant chefs as a faux-Indian recipe, but Pakistani chefs of Glasgow also lay claim to its invention. Indian chefs assure the world that the dish is theirs, but the reality is its origins are murky. In any case, it is now a beloved dish the world over, and one of the most recognizable dishes of "Indian" cuisine.
This chicken tikka masala recipe makes a delicious, flavorful curry featuring classic Indian flavors of cumin, fenugreek, cardamom, coriander, and a bit of heat. It is best served with North Indian flatbreads such as naan or roti, though it also pairs well with jasmine rice.
Ingredients
-
1 teaspoon Tikka Masala spice blend
- 1 cup yogurt
- 1 pound chicken breasts (cut into bite sized pieces)
- Half lemon
- Drizzle of oil
-
2 teaspoons Tikka Masala spice blend
- 1 teaspoon salt
- 1 whole onion
- 1 cup pureed tomato (fresh or canned)
- 1/4 cup ghee + 2 tablespoons (substitute olive or other neutral oil if not available)
- 1/2 cup cream
- Chopped cilantro for garnish
Marinade
Curry
Directions
Prepare the marinade. Mix the yogurt, masala, and chicken in a bowl. Mix to blend evenly. Add lemon juice and drizzle of oil. Cover and let marinate 8+ hours.
Chop onion finely. Heat ghee or oil in a heavy-bottomed pan on medium heat, add onion, and cook until soft. Add 2 teaspoons of Tikka Masala, stirring quickly. Immediately add the pureed tomato, stirring frequently until thickened (~5 minutes)
Add 2 cups hot water. Bring to a boil, then cover and reduce heat on simmer until thickened. Add cream, stir, and cover again. Simmer until the sauce is the consistency you want to serve.
Meanwhile, cook the chicken. Heat a small amount of oil in a heavy pan, and cook the chicken 3-4 minutes on each side, until lightly browned and cooked in the center.
Add the cooked chicken to the sauce and cook for another 3-4 minutes until flavors are blended.
Serve over rice or with naan, with cream drizzled over tikka masala and chopped cilantro.