Saturday, January 1, 2011

Chicken Tikka Masala

I got this recipe from my friend Christine, who got it in turn from one of her students. I've adapted it a bit, and she adapted it herself so it's probably a bit different from the original at this point. I make no claims of authenticity, just deliciousness.


Chicken Tikka:
1 lb chicken breast, cut into 1-2” cubes
1 tsp salt
¼ tsp turmeric
¼ tsp cayeanne
¼ tsp garam masala
¼ tsp fresh ginger
1 clove garlic
1 Tbl plain yogurt
Optional: 1 tsp aamchu (dried mango) powder)

Other ingredients:
1 large onion, diced
2 Tbl chopped mint (optional)
1 (8oz) can tomato puree (or 3-4 tomatoes, peeled and seeded, then pureed)
¼ tsp fresh ginger
1 clove garlic
2 Serrano chilis, sedded, and minced (or just one, this can be spicy)
¼ tsp turmeric
½ tsp cayeanne
1 tsp garam masala
1 c. cream
Cilantro (for garnish)

1. Mix Chicken Tikka ingredients, and marinate chicken at least one hour
2. Bake Chicken Tikkas at 375 for 30 minutes. Alternately, if you don’t want to use the oven (or don’t have one) fry tikkas until the outsides are nicely browned, then set aside.
3. Sautee onions and mint in 4 tablespoons oil, until onions are golden brown.
4. Add tomato puree and chilis, cook until the smell of canned tomato is reduced so that it doesn’t dominate the curry.
5. Add ginger, garlic, 1 tsp salt, turmeric, cayeanne, stir well.
6. Add cream, then simmer until you see the oily sheen on the top of the sauce.
7. Add chicken and garam masala and cook an additional 10 minutes until cooked through.
8. Garnish with minced cilantro.

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