CHICKEN TIKKA MASALA

Posted in Poultry by

Made this twice already, delicious recipe that requires very little hands-on attention. A few hours in a low oven and you get tender, perfectly seasoned meat, with the perfect level of spice and subtle heat.

CHICKEN TIKKA MASALA
(inspired by several sources)

2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 cup plain, full-fat yogurt
2 tablespoons unsalted butter
2 tablespoons grape seed oil
1 large yellow onion, finely chopped
1 piece fresh ginger, grated to give about 1 tablespoon
1 tablespoon garam masala
2 teaspoons hot paprika
2 teaspoons kosher salt
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes (you will not use the full amount)
1/2 cup heavy cream
fresh cilantro leaves

Place the chicken pieces and yogurt in a bowl, toss well to coat the pieces. Cover and allow to sit in the fridge for a few hours (I like to do that early in the morning).

Heat the oven to 300°F. Melt the butter in the oil in a medium Dutch oven over medium-high heat. Add the onion and sauté until just beginning to brown. Add the ginger and sauté for another minute or two, then add the garam masala, paprika, and salt, stirring to incorporate and toast the spices. Stir in the tomato paste and diced tomatoes. I use about 3/4 of the can, I found that using the full amount is a bit too much, but if you rather not have leftover tomatoes, use the whole can.

Add the marinated chicken (with any yogurt marinade), stirring until everything is well mixed. Cover and bake for 2 and a half hours, covered. Open the pan, stir the pieces around and drizzle the heavy cream all over. Cook uncovered for 20 to 30 more minutes, depending on how much sauce you like, if you prefer a drier texture, cook it longer to evaporate more liquid. Serve with fresh cilantro sprinkled on top.

ENJOY!

to print the recipe, click here

Comments: The picture of this dish does not make it justice. You’ll have to trust me, it is pretty awesome! If you like garlic, add some with the ginger. I rarely cook something just for me, but this was my lunch several days in a row. You know when you eat something and feel that it could be from a top-notch restaurant? That’s the feeling I had. First time I coupled it with brown rice, cucumbers and mango. Pure Nirvana on a plate!

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11 thoughts on “CHICKEN TIKKA MASALA”

  2. Am smiling and wondering whether you are aware this is a modern British Pakistani recipe with but little to do with India/Pakistan 🙂 ! Have forgotten the exact background but a 1970s Pakistani chef (Ali Aslam ???) found the Scottish could not bear real proper Indian food and made this up to suit his clientele! Well, most of what we in the West call ‘curries’ are anything but 🙂 ! It has become well known and liked around the world and yours looks lovely . . . enjoy!

    Liked by 1 person

    Reply

      • Thank you for not being ‘mad’ at me for mentioning it . . . yes, there are a number of American-Italian recipes in the States (like Spaghetti Bolognese – the pasta from the south of Italy and the sauce from Bologna in the north and not eaten like that in Italy) but this I believe comes from Scotland! ‘Curries’ are hugely popular in the British Isles from the British Empire ‘Raj’ days . . . current chefs in India et al are ‘not amused’ 🙂 ! For instance, the ‘Keens’ etc curry powders used in Western countries are regarded as somewhat of an abomination of the ‘real thing’ in S Asia. There are over 40,000 different dishes in India alone, in the vegetarian south and meat eating north . . . so, one curry powder blended to Western tastes to cover it all . . . just smiling and talking . . . your dish however is lovely – have made similar and liked . . .

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