Chicken Tikka Masala is the most popular Indian restaurant dish in the Western world, and with this recipe you can enjoy it any day of the week, right in your own kitchen! This easy authentic tikka masala recipe is the only one you'll ever need.
heavy bottomed stock pot
4clovesfresh garlic, minced
3Tbspfresh grated ginger
1cupplain, full fat yogurt (not Greek yogurt)
1 1/2lbskinless boneless chicken breasts
for the sauce:
1small yellow onion halved and thinly sliced
10cardamom pods that you've crushed open (don't loose the seeds!)
4ouncesor a small can of tomato paste.
28ozcan of good quality whole peeled tomatoes
13ouncecan of unsweetened coconut milk
2Tbspof chopped fresh cilantroplus more for garnish
salt to taste
Mix all the spices together. Take about 1/3 of the mixture and stir it into the yogurt in a medium bowl. Slice the chicken breaksts in half lengthwise and add to the bowl, coating completely with the spiced yogurt. Cover with plastic and refrigerate for at least an hour, or up to overnight.
Meanwhile put the olive oil in a large heavy bottomed stock pot and add the onions
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, turning once. The chicken will not be completely cooked, it will finish cooking in the sauce.
Cut the chicken into large chunks and set aside.
To make the sauce, heat the oil in a heavy bottomed pot and saute the onions, tomato paste, and cardamom pods for about 5 minutes, stirring often.
Add the remaining spice mix to the pan and cook, stirring often, for 5 more minutes. The spices will start to brown on the bottom of the pan, that's good, but be careful not to let them burn.
Add the tomatoes, crushing them through your fingers as you add them. You can also puree the tomatoes first, or used crushed tomatoes. Scrape up any browned bits from the bottom of the pan. Bring up to a boil, then turn down the heat and cook the sauce for another 5 minutes, stirring occasionally.
Add the coconut milk, the sugar, and 2 Tbsp of the fresh chopped cilantro. Bring to a boil, then turn down the heat and let the sauce cook very gently, partially covered, for 20 to 30 minutes. At this point I pureed my sauce because I wanted it super smooth, but that's optional.
Add the chicken and the heavy cream, and finish cooking for another 10 minutes. Check the seasonings and add salt to taste.
Serve with basmati rice, garnished with lots of fresh cilantro. Serve yogurt, naan bread, and chutney on the side.
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.*Recipe was adapted from Bon Appetit
https://theviewfromgreatisland.com/chicken-tikka-masala/ December 18, 2019