I made this for dinner and didn’t get too many shots of it, but it was good and I thought it was worth a share.  Chicken Tikka Masala is probably the most popular order in Indian restaurants, and I know it’s a lot of people’s favorite.  This dish is all about the sauce and the chicken; the name translates to chunks (tikka) of chicken in a mix of spices (masala).   It looks like a long list of ingredients, but the spices are listed twice, first for the chicken and again for the sauce.   And once you have the spices in your cabinet, it’s an easy recipe to put together.  It’s great the next day, too.

The chicken gets marinated in a luxuriously spiced yogurt and then blackened in the broiler to mimic the super hot tandoor ovens of India.  Like curry, garam masala is an Indian spice mix that varies quite a bit.  If you can’t find it you can buy it online.

Chicken Tikka Masala            ~~~adapted from Bon Appetit
serves 4
for the chicken:
1 lb skinless boneless chicken breasts
2/3 cup Greek yogurt
1 tsp turmeric
1 tsp coriander
1 tsp cumin
1/2 tsp garam masala
1 tsp salt
2 cloves garlic, minced
1 Tbsp fresh grated ginger

• mix the yogurt with all the spices and coat the chicken on all sides.  Cover and refrigerate for a few hours to marinate.
• Put the chicken on a foil covered baking sheet (leave the yogurt coating on) and put in the broiler for about 10 minutes until the surface starts to char.  The chicken will not be completely cooked, it will finish cooking in the sauce.
• Cut the chicken into large chunks and set aside.

for the sauce:
3 Tbsp light olive oil
1 medium white onion, thinly sliced
1/2 can tomato paste
10 cardamom pods, crushed
4 small dried hot chilies, crushed, seeds and all
2 cloves garlic, minced
1 Tbsp fresh grated ginger
1 tsp turmeric
1 tsp cumin
1 tsp coriander
1/2 tsp garam masala 
1 tsp salt
2 14 oz cans of good quality whole peeled tomatoes, with their juice
1 cup heavy cream
2 Tbsp of chopped fresh cilantro, plus more for garnish

• Heat the oil in a heavy bottomed pot and saute the onions, tomato paste, cardamom, chili, garlic, ginger and spices for about 10 minutes.  Stir often.
• Add the tomatoes, crushing them through your fingers as you add them.  Cook the sauce for another 10 minutes, stirring often.  
• Add the cream and 2 Tbsp of the fresh chopped cilantro.  Bring to a boil and let the sauce cook gently for 20 to 30 minutes.
• Add the chicken, and finish cooking for another 10 minutes. Add a little water if the sauce seems too thick.  Check the seasonings and add salt to taste.
• Serve over basmati rice, garnished with more fresh cilantro.  Serve yogurt and chutney on the side.

 Notes:  To crush the cardamom pods, roll over them gently with a rolling pin, but don’t lose any of the precious little black seeds!   Be sure to chop your chicken in large chunks, it’s more authentic that way and it gives the dish a more appealing look.

You might want to try this with the Indian cheese paneer and maybe some big chunks of cauliflower in place of the chicken for a vegetarian version, and I think I’m going to try it with coconut milk in place of the cream, next time.

One year ago today—