Chicken Tikka Masala is a very popular Indian dish. (It also happens to be one of my favorites!) What I like about this dish is the fact that it is very flavorful and has a little kick to it. But, it is not overpoweringly spicy. I would describe chicken tikka masala as chunks of chicken in a creamy tomato sauce with a variety of spices and herbs. It is an extremely delicious dish that I highly recommend. I used the recipe from epicurious.
Here are the ingredients..
1 1/2 pounds boneless skinless chicken breasts, pounded to 3/4”-1/2” thickness
1/4 cup plain greek yogurt
1 tablespoon peanut oil, plus more for pan
2 teaspoons fresh lime juice
1 large clove garlic, minced
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1 1/2 teaspoons paprika
1/2 teaspoon cayenne
1 tablespoon grated peeled fresh ginger
4 tablespoons unsalted butter
1 large white onion, finely chopped
1 1/2 cups canned tomato puree
3/4 cup water
1/2 cup heavy cream
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/2 cup chopped fresh cilantro
This is how I made it..
1. In a bowl large enough to fit the chicken, combine the yogurt, peanut oil, lime juice, and garlic. Note: This may not look like enough marinade for the chicken, but I assure you it is plenty for the amount of chicken used. I used almost double the amount of chicken with this marinade and did not alter the amounts. Prick each chicken breast all over with a fork on both sides. One at a time, rub the mixture all over the chicken and place in the bowl. Set bowl in fridge and marinate for at least an hour. Note: The longer you leave chicken in the marinade the more flavorful it will be. I marinated my chicken for about 4-5 hours. You can even leave it in the refrigerator overnight if you desire.
2. In a small bowl, combine the spices and ginger.
3. In a heavy, wide 4 quart pot or sauté pan, over moderately high heat, melt the butter. Add the onion and sauté for about 5 minutes or until they are soft, light brown, and fragrant. Reduce the heat to medium and add the spice and ginger mixture and stir to combine. Next, add the tomato puree, water, cream, and salt, and bring to a boil.
4. Reduce the heat to low and simmer for at least ten minutes or until step 5 is complete
5. While sauce is simmering, cook the chicken. Remove the marinade from the fridge. Heat a large skillet or griddle and drizzle with peanut oil to coat. Add chicken in a few batches and cook over moderate ate heat until browned and cooked through, flipping often and adding more oil between batches.
6. When chicken is done cooking, cut into desired sized pieces and add to the sauce. Continue to simmer for about 5 minutes, stirring often. Remove from heat and add cilantro, pepper, and salt.
7. Serve over herbed basmati rice and/or naan