I’m in love with this dish right now! I have made it twice this month, and I already can’t wait to make it again 🙂 It’s spicy, creamy, tangy, and sweet…all at the same time. I can’t explain it well, but it’s DELICIOUS, you have to take my word for it!
I love to eat it with Raita, a yogurt sauce, and some basmati rice. We serve a simple green salad with a lemon/olive oil dressing on the side.
Chicken Tikka Masala
2015-03-04 17:18:16
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Spice mixture (1/2 for chicken, 1/2 for curry)
- 6 garlic cloves, finely grated
- 4 teaspoons finely grated peeled ginger
- 4 teaspoons ground turmeric
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
For chicken
- 1 1/2 cups whole milk Greek-style yogurt
- 1 tablespoon kosher salt
- 2 pounds skinless, boneless chicken breasts
For curry
- 3 tablespoons ghee or unsalted butter
- 1 onion, finely chopped
- 1/4 cup tomato paste
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon cayenne
- 1.5 cups of canned tomato puree, or 1 pound pureed fresh tomatoes (if you are using fresh tomatoes, omit 3/4 cups water)
- 1 cup heavy cream
- 3/4 cup water
- 3/4 cups chopped fresh cilantro
For serving
- Additional cilantro sprigs for garnish
- Steamed basmati rice or Naan
Marinate the chicken
- Use a fork to prick the chicken breasts all over on both sides.
- Cut the chicken breasts lengthwise, so you have 2 thin slices of chicken breast instead of 1.
- Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Wrap half of this mixture and refrigerate.
- In another bowl, place half of the spice mixture, and add yogurt, salt, and mix well.
- Add chicken to the yogurt mixture, coat well, and refrigerate for 4-6 hours.
Make the curry
- Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and cayenne and cook, stirring often, until tomato paste has darkened and onion is light brown and caramelized, about 5 minutes. Add remaining half of the spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
- Add tomatoes with juices, the water, and heavy cream. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, about 20 minutes.
Cook chicken
- Meanwhile, preheat broiler. Line a rimmed baking sheet with foil, set a wire rack inside sheet, and oil the rack.
- Arrange the marinated chicken on the rack in a single layer. Broil until chicken starts to blacken in spots, about 10 minutes.
- Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked, about 10 minutes.
- Stir in the chopped cilantro.
To serve
- Transfer the curry to a serving dish, and sprinkle with cilantro.
- Serve with rice or Naan, and raita (recipe follows).
- Do-ahead: You can make the sauce up to 3 days ahead and keep in the fridge in an airtight container.
Cook With Amber https://cookwithamber.com/
Raita (Indian Yogurt Condiment)
2015-03-04 17:52:16
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Ingredients
- 1/2 cup full fat Greek yogurt
- 1/2 cup English cucumber, grated
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons chopped green onions
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
Instructions
- Mix all ingredients in a bowl.
- Wrap and chill in the refrigerator until ready to serve.
Cook With Amber https://cookwithamber.com/
3 Comments on “Chicken Tikka Masala”
Love you so much!!!!!!!!!!
I love chicken tikka masala and you just made my day Amber with this recipe,
XOXO Rose
I love your recipes so much Amber! You just made my favorite Indian curry,Chicken Tikka Masala