Easy Chicken Tikka Masala
After watching “The Hundred Foot Journey” I have become even more enamored with East Indian cuisine. My favorite dish is Chicken Tikka Masala. I have now made it a few times, so I thought I would share this recipe and some thoughts for the uninitiated westerner. Here is some back story from Wikipedia:
http://en.wikipedia.org/wiki/Chicken_tikka_masala . One excerpt offers how it originated (in Scotland no less) and a simple way of conceptualizing it:
On a typical dark, wet Glasgow night a bus driver coming off shift came in and ordered a chicken curry. He sent it back to the waiter saying it's dry. At the time Dad had an ulcer and was enjoying a plate of tomato soup. So he said why not put some tomato soup into the curry with some spices. They sent it back to the table and the bus driver absolutely loved it. He and his friends came back again and again and we put it on the menu.[9]
While a bit simplified, this will give you a “big picture” understanding of what you’re aiming for. There is NO single recipe or way to make this dish, so whatever you do, as long as it tastes good, should be wonderful.
The other ingredient that may be mystifying is “Garam Masala.” “Masala” appears to be the word used for any mix of spices for a specific flavor outcome. “Garam” loosely translates “Hot” so Garam Masala is “hot spice mix.” I live near an Indian market (next to a local Indian restaurant) and the box I bought there lists the following as ingredients: Cumin, Black Pepper, Coriander, Cardamon seeds, Nutmeg, Cinnamon, Ginger, Bay Leaf, Caraway, Mace, Yellow Chili. If you can’t find it already mixed and labeled, you can probably make your own. Start with equal parts of the above spices and see where that takes you. Or you can order it online.
This is a one dish recipe. I usually make a double recipe because it's SO good the next day.
Basically, you will make a marinade for the chicken. I prefer thighs, and they are so cheap. I just pulled the skin off and left them whole. At the end I pulled them out and the meat fell off the bone, but you may want to leave them whole, bone and all, your taste. Just take the skin off.
You can use skinless/boneless thigh meat as well, or skinless/boneless white meat if you prefer, just cut up boneless/skinless breasts (cubes) before you start. Just remember that "dark" meat takes longer to cook than white meat. Meat with bones also takes longer. It's really your choice, it will taste great regardless.
There is also a Tofu/Vegetable option below.
The Marinade
In a 2 quart bowl, put in;
3 Tablespoons plain yogurt (regular or Greek)
1/4 cup of lemon juice (fresh or bottled)
1/2 teaspoon of Tumeric powder.
1/4 teaspoon of ground Black pepper
1/4 teaspoon of Garam masala
1/8 teaspoon Salt
1/8 teaspoon of Cayenne pepper OR 1/2 teaspoon of California Chili pepper OR some other measure of whatever chili powder you have available. I prefer the California Chili pepper because it has a slow burn that creeps up on the tongue, not an instant flash burn, but that’s my taste.
Mix this till blended, then add the chicken and stir until evenly coated, then refrigerate for at least 2 hours, longer is better.
The “Masala” sauce.
In a large sauce’ pan (with a good lid), heat:
1 Tablespoon of Butter AND 1 Tablespoon of cooking oil (the oil increases the burn point of the butter)
Once it’s hot:
Add diced Onion. Any large onion will do, I get the pre-diced onion at the store and use it, it beats tear filled chopping.
Teaspoon of Salt
One Cinnamon STICK (or a teaspoon of ground cinnamon if you don’t have a stick)
Teaspoon of Garam Masala
2 to 3 cloves of crushed Garlic (one heaping Tablespoon of the pre-crushed from a jar)
Cook until the onion is translucent and lightly browned and the spices are fragrant. Then add:
one teaspoon of Garam Masala
One 14.5 oz can of stewed, diced or pureed tomatoes. I use stewed Roma’s and cut them up with scissors in the can for a “chunky” sauce. If you really want to try a can of Tomato Soup (and some water to cut it slightly).
Half a can of Tomato Paste (though if you put the whole can in, it would probably be fine)
Cook the sauce for a few minutes, then ADD THE CHICKEN (including all of the marinade, this helps the sauce become more creamy).
Cook the mixture for about five minutes to cook the outside of the chicken (with the most intense flavor).
Use your tomato can, fill it 2/3 with water and add:
teaspoon of Garam Masala
Tablespoon of Brown sugar (you could probably use molasses if you don’t have any brown sugar handy)
POUR this into the mixture. Add additional water if necessary to cover the chicken.
Let this SIMMER until the chicken is cooked completely. Cubes of chicken will take less than 40 minutes. My whole thighs took well over an hour (they were very big Foster Farms fresh thighs).
When the chicken is tender (the meat of the thighs was falling off the bone) REMOVE THE CINNAMON STICK, and ADD 1/4 cup of Heavy Cream.
Let this simmer a few minutes more, taste and adjust seasoning (if necessary). I pulled the meat off the bones (see photo) but you can leave the meat whole if you like).
This is wonderful over rice, or with Naan (Indian Tandoori bread) or other starches. Basmati Rice is preferred, but not required. It is also VERY good over pasta, even spaghetti.
VEGETABLE/TOFU MASALA
Follow the above process, but cut up FIRM Tofu instead of chicken. Marinate it the same as the chicken. Take any desired vegetable blend (I used frozen "Asian" blend for it's variety, but any frozen or fresh vegetables, cut into pieces, will do) and add the vegetables to the "Masala" mixture, BEFORE adding the Tofu. Let the vegetables cook with the tomato sauce until they are about half cooked, then add the tofu/marinade mix. Continue to cook, following the instructions for chicken, about another 20>30 minutes (depending on how cooked you want the vegetables).
We have enjoyed these Masala sauces over pasta at well as rice. Think of it as "jazzy" Marinara Sauce. The flavor is exceptional !!!
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