Chicken Tikka Masala

September 6, 2011 at 12:22 pm Leave a comment

This chicken tikka masala recipe may just become a new standard in our house. More than that, it might become a new comfort food for my husband and myself.

It’s that good.

Unless you hate spicy food.

In that case, it will just make your mouth burn and possibly make you cry.

It’s not really that spicy, but people who hate spicy food are culinary wimps to begin with, right? So they cry all the time anyway, right? Right?

Okay, maybe not.

The point is, this chicken tikka masala is really really good, and quite easy too.

This recipe is based on the chicken tikka masala recipe from Jamie Oliver. I love his recipes…and his tv shows…and his cookbooks. I hope I can visit one his restaurants one day…

Chicken Tikka Masala (serves 2)

  • 3 cloves garlic, peeled and grated
  • 2 Tbsp. ginger paste (or grate 1 1/2 in. piece of ginger)
  • 1 fresh red chili, deseeded and minced (or a pinch of dried red pepper flakes)
  • 1 Tbsp. olive oil
  • 1/2 Tbsp. mustard seeds
  • 1/2 Tbsp. paprika
  • 1 tsp. ground cumin
  • 1 tsp. ground cilantro
  • 1 1/2 Tbsp. garam masala
  • 1/2 c. plain yogurt
  • 2 medium chicken breasts, skinned and cut into bite-sized pieces
  • 1 Tbsp. butter
  • 1 medium onion, peeled and finely sliced
  • 1 Tbsp. tomato puree
  • small handful of chopped cashews or almonds
  • 2 c. water
  • 1 tsp. sea salt
  • 1/2 c. heavy cream
  • handful of fresh cilantro, chopped (optional)
  1. Heat olive oil in a skillet over medium heat. Add mustard seeds and cook until they start to pop. Immediately remove and add to a small bowl.
  2. In the same bowl, add the grated garlic, ginger paste, red chili, paprika, cumin, cilantro, and 1 Tbsp. of the garam masala, and mix well. Remove half the spice mixture to another bowl and add the yogurt and chicken pieces. Mix well, cover, and refrigerate for at least 30 minutes, but preferably 1 – 3 hours.
  3. Melt butter in the same skillet the mustard seeds were cooked in, and add the onions and the remaining half of the spice mixture. Cook on a medium-low heat for about 15 minutes, without browning the onions too much.
  4. Add the tomato puree, nuts, 2 cups water, and salt to the skillet. Stir and simmer until the liquid reduces and thickens slightly. Turn off heat.
  5. Cook the chicken on a skillet, barbecue or under a broiler until cooked through.
  6. Add cream and remaining 1 1/2 Tbsp. garam masala to the skillet with the sauce and heat through. Adjust the seasoning to taste. Before it reaches boiling point, remove from heat, and add chicken.
  7. Serve sprinkled with cilantro and together with steamed rice or nan bread.

 

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Entry filed under: Chicken, Indian Food, Recipes, Soups/Stews. Tags: , , , .

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About Me

My name is Rachel. I'm a small-town girl born and raised in Oklahoma, currently living in Japan, who likes cooking, baking, reading, working out, and traveling. Join me in my culinary adventures, my domestic doings, and the story of my life, one day at a time.

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