++ UPDATE A few friends asked if this recipe is difficult. Actually, Chicken Tikka Masala does take a bit of of time, but each step is easy-peasy.
I absolutely adore Chicken Tikka Masala and have ever since my very first mouthful at the Amherst (Massachusetts) Food Fair. It turns out Chicken Tikka Masala is NOT a real dish from India anymore than certain dishes served in Chinese restaurants are recognized as truly ‘Chinese’. It matters not. If it’s delicious, who cares if it’s authentic?
Chicken Tikka Masala features chicken (obviously!) usually marinated in yogurt and spices, then broiled or grilled and mixed with a sauce of tomatoes, cream, cilantro and several spices.
Recipes for Chicken Tikka Masala vary enough to make your head spin, so I combined several different recipes and the end result could, I believe, rival my favorite Indian restaurant, Pintus, here in West Springfield, Massachusetts.
In India, meals are often served on large platters, and (depending upon the household) people use pieces of Naan to pick up small portions. I highly recommend buying yourself some authentic Naan (bread) to enjoy with your Chicken Tikka Masala.
P.S. Years ago my family and I traveled to Pakistan and India. We enjoyed our trip immensely. Perhaps a month or so after I was preparing some type of curry. My twin sons walked in and exclaimed, “What are you cooking? It smells like Pakistan in here.” I took that as a compliment!!
++ This recipe can be prepared the day before, then, at serving time, all you have to do is reheat it gently and prepare some Basmati rice.
Ingredients Serves 4 – 5
++ Adapted from http://www.bonappetit.com/recipe/chicken-tikka-masala
- 6 cloves garlic, minced – OR – use a garlic press
- 4 tsp. finely minced – or grated – fresh peeled ginger
- 4 tsp. ground turmeric
- 2 tsp. garam masala (Most stores now sell it in the spice area.)
- 2 tsp. ground coriander
- 1 tsp. paprika
- 2 tsp. ground cumin
- ++ This makes 1/2 cup total. Use 1/4 cup to marinate chicken. Cover & refrigerate the other 1/4 cup for later.
- 1 1/2 cups whole-milk plain yogurt. (NOT Greek. And – if you can only find ‘low fat’ plain yogurt, that’s OK.)
- 1 Tbs. Kosher salt – or – use 1 Tbs. regular salt (I thought 1 Tbs. salt was a mistake – but it was absolutely fine!)
- 2 lbs. skinless, boneless chicken breasts, cut into thirds lengthwise
- 3 Tbs. Ghee (clarified butter) OR 3 Tbs. olive oil
- 1/2 cup minced onion
- 1/4 cup + 1 Tbs. tomato paste (Freeze the rest in 1 Tbs. size portions in a small freezer bag.)
- 6 cardamon pods – crushed (I wrapped the cardamon pods in some plastic wrap and hit them with a hammer a few times.)
- 3/4 tsp. red pepper flakes OR 1/2 tsp. cayenne pepper
- 2 cans (14 oz. each) Hunt’s Fire Roasted DICED Tomatoes with Garlic
- 1 pint (2 cups) heavy/whipping cream
- 3/4 cup chopped fresh cilantro (I used my mini food processor.) ++ Plus a few sprigs for garnish.
- 1/2 cup yogurt ++ If you plan to make this a day ahead – use 3/4 cup yogurt for this step !!
- Basmati Rice & Naan (bread) – for serving
Combine 6 cloves garlic, minced, 4 tsp. finely minced – or grated – fresh peeled ginger, 4 tsp. ground turmeric, 2 tsp. garam masala, 2 tsp. ground coriander, 1 tsp. paprika and 2 tsp. ground cumin in a small bowl.
Using a metal soup spoon, ‘smosh down’ the spices, garlic and ginger a bit. (The ginger might seems a bit fibrous – that’s OK.)
Whisk 1 1/2 cups yogurt, 1 Tbs. salt and HALF the spice mix (1/4 cup) together in a large bowl. Cut chicken breasts into thirds lengthwise.
Add cut up chicken to bowl and turn to coat with yogurt mixture. Cover and chill between 4 – 6 hours. ++ Cover and chill remaining 1/4 cup spice/garlic mix.
Do This Part After Chicken Has Marinated
In a large, heavy pot heat 3 Tbs. olive oil – OR Ghee – over medium heat. Add 1/2 cup minced onion, 1/4 cup + 1 Tbs. tomato paste, , 6 cardamon pods, crushed, 3/4 tsp. red pepper flakes (OR 1/2 tsp. cayenne pepper). Cook, stirring often, until tomato paste is darkened and onion is softened, about 5 minutes.
Add the remaining 1/4 cup spice/garlic mixture and cook, stirring often, until bottom of pan starts to brown – about 4 minutes.
Add 2 cans (14 oz. each) Hunt’s Fire Roasted DICED Tomatoes with Garlic. Mash diced tomatoes down a bit with a potato masher. Bring to a boil, reduce heat and simmer, stirring often and scraping browned bits from bottom of pan, until sauce thickens, about 8 – 10 minutes.
Now add 2 cups heavy/whipping cream and 3/4 cup chopped cilantro. Continue to simmer (uncovered) for between 30 – 40 minutes, stirring occasionally.
While sauce is simmering, remove chicken from refrigerator and take out of marinade. Give chicken pieces each a little shake to remove some of the marinade.
Preheat broiler to HIGH. Line a rimmed baking sheet with foil and set a wire rack inside. Arrange chicken strips on rack in a single layer.
Set oven rack at highest position. Broil chicken pieces until they begin to brown, between 5 – 7 minutes. ++ Chicken will NOT be thoroughly cooked – it will finish cooking in the sauce.
Place chicken on cutting board and cut into bite-sized pieces.
Add chicken to sauce and simmer, stirring occasionally, until chicken is cooked through, between 8 – 10 minutes. Serve atop Basmati rice. Enjoy !!
18 thoughts on “Chicken Tikka Masala with Basmati Rice”
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[…] ++ Link to recipe for Chicken Tikka Masala – – https://myyellowfarmhouse.com/2014/01/31/chicken-tikka-masala-with-basmati-rice/ […]
Hi Liz! Please let me know how you like my recipe – AND feel free to post any & all comments that might improve myrecipe – or my directions. I’m always happy to receive constructive criticism.
++ I actually added 3/4 cup yogurt at the end, instead of the 1/2 cup I had posted because the 3/4 cup seemed a bit too much if the Chicken Tikka Masala is eaten immediately. BUT – the next day the taste was perfect !!
Can’t wait to see your recipe for Naan !! ; o )
++ I just updated the recipe to include the information about ‘3/4 cup versus 1/2 cup’ of yogurt at the end of the recipe.
I’ve spent time reading through the recipe. Wow I can’t wait to try it asap. I have all ingredients in my pantry/fridge so that’s one step ahead. My son has a tournament from tomorrow to Sunday but I will make time from Monday next week. Thanks for reminding me about the Naan too. Enjoy the rest of the week!
Well said my friend ! I’m pretty damn happy with how this recipe turned out – and – it was even better the next day because the flavors really had time to meld !
Difficult is in the eye of the beholder. Is it worth it is the real question. This looks very worth it!
Yum, yum, yum! I’d love to make this. But why not with Greek yogurt such as Fage? I’m curious. So sorry to hear that you were hacked. 😦
I adapted the recipe from “Bon Appetit” and their recipe (see link below the 1st photo for original recipe) said not to use Greek yogurt… and I’m not really sure why. I do know that Greek yogurt is thicker, so that might be the reason it’s not advised to put Greek yogurt it in the marinade.
As far as adding some yogurt after the chicken’s been added – that was my idea. It gave the sauce the ‘zing’ I was looking for. I don’t see why Greek yogurt couldn’t be added at that point!
Yum, This looks so good, Cecile! My mouth is watering!!!
I was sorry to read about the hacking too, but it looks like things are coming along nicely…I am partial to yellow ; )
Thanks honey! I’m glad you like the progress we’ve made on ‘upgrading’ My Yellow Farmhouse. About the hacker – I hope I finally got rid of him (I hope) by changing my
IP Address. I read an IP Address is usually changed when you reboot your router, so I did it – and I’m no longer seeing that ‘my’ computer is located in Cummington, MA – instead of my actual town.
I wish I knew where the guy (I don’t think most women can be bothered wasting their time bothering people they don’t know…) lived, because I like to dump some trash on his front yard !!
Oh man, I understand that!!! Who would do such a thing!?! I hope everything is resolved…and maybe that some trash inadvertently lands in his yard too : )
Your reply made me laugh out loud !!! ; o )
This is wonderful. I love tikka masala and you were very fortunate to have visited India and enjoy the fresh naan as well. 🙂
I 100% agree with you – I WAS lucky to have visited India! My husband was an international banker and both myself & our twin sons were able, therefore, to take trips we never would’ve been able to otherwise. Such wonderful memories…. This is a particular of my favorite – one of my sons & I climbed out from our hotel room in Delhi onto a big (and very wide) ledge. Off in the distance fire works were going off at midnight, silhouetting the palms trees in their glare. My son & I called out ‘Happy New Year’ to the warm night sky. As for the other two (son & father), they were sleeping and they missed it all !!
What a wonderful story! 🙂 Thank you for sharing that with me.
I love a flavourful Indian dish with a good amount of spice like this one. If you get a chance to make some fresh naan to go with it, it’s even better. Eva Taylor’s recipe makes 4 and is just enough to serve at one time.
If you’re curious about some of the Indian dishes I’ve made, check out the link below.
Thanks for the information Ann !!