How do i make chicken tikka masala?



tideandthyme August 16, 2012
This recipe is my favorite. From Cook's Illustrated, July 2007

Chicken Tikka

1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 tsp table salt
2 lbs boneless, skinless chicken breasts , trimmed of fat
1 cup plain whole-milk yogurt (see note above)
2 tbsp vegetable oil
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 tbsp grated fresh ginger

Masala Sauce

3 tbsp vegetable oil
1 medium onion , diced fine (about 1 1/4 cups)
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 tsp grated fresh ginger
1 fresh serrano chile , ribs and seeds removed, flesh minced (see note above)
1 tbsp tomato paste
1 tbsp garam masala (see note above)
1 (28-ounce) can crushed tomatoes
2 tsp sugar
1/2 tsp table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves

1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
missnewjersey August 16, 2012
Your second option is to do an Internet search for an Indian grocery. They really are everywhere. Stop in to get any spices and ask whoever works there! They will be more than happy to give you some tips!
missnewjersey August 16, 2012
This is my favorite Indian meal and I have researched and made it many times! I have trouble getting it really right and even my huge Indian cookbook was no help.
As someone stated, the tikka part is basically cubed and seasoned chicken. The masala part is... Well, a term that pretty much just means sauce. There are a zillion different masalas!

Google it and see what you find, but here's what I like to do:

Make your chicken. I like to boil breasts AND thighs. I then cut up and pull apart the chicken into chunks. Next I heat up a pan and add some crushed tomatoes, bell peppers, and onions. Add your spices- turmeric, coriander, garam masala, ground cardamom, cumin, black pepper, nutmeg, and ginger. You can even add a dash of ground cloves and if you can find it, fenugreek. How much? Honestly I let my nose decide!

Let it simmer a while then throw in your chicken and plain yogurt or heavy cream. Heat through. Done.

It's in no way traditional, but it comes pretty close to what I've had in restaurants and Indian homes. Good luck!
Sadassa_Ulna August 16, 2012
First you make "chicken tikka" which are cubes of meat marinated in a spiced yogurt mix (which is very thick with minced garlic, ginger, lemon juice, and lots of spices) then grilled. Then you make a curry and add those grilled cubes of chicken. This is a funny article that was highlighted here on food52: I really like the author's approach of undercooking the tikka before adding to the curry in order to avoid overcooking the chicken - although I haven't tried it yet. The article includes a recipe, and there is another one on this site as well, which I haven't tried:
Both look really good to me and similar to one I have made before. Good luck!
Simplyaok August 16, 2012
I have numerous recipes for this dish but nothing I can link you to. Your best bet is to google chicken tikka masala best recipes. There are some great ones out there. Stock up on spices. grin
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