Chicken Tikka Masala

Chicken Tikka Masala

Mmm, chicken tikka masala. I hear it’s pretty much the national dish of London, though it obviously didn’t originate there. This version is a solid home-cooking contender for those that don’t have a tandoor or the drive or space to build one. It would be better if I toasted and ground whole spices, but I lack a spice grinder and have a cabinet full of ground spices, so this will have to do for now.

The household loves Indian food, so they were pretty pleased with this foray into it! Nary a leftover. I thought it was pretty tasty too.

Chicken Tikka Masala, adapted rather a lot from Alton Brown

Marinade Bit:
1 1/2 lbs. various boneless skinless chicken bits (I used a mix of thighs and tenderloins)
1 Tbsp. garam masala, divided
1 tsp. salt, divided
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. cracked black pepper
1 c. plain yogurt (with fat; whole milk is best)

Sauce Bit:
1/4 c. vegetable oil
1 large onion
4 cloves garlic
1 Tbsp. fresh ginger
1 small spicy chili, fresh or dried
1 can (28 oz.) diced tomatoes
1 c. coconut milk
1 Tbsp. garam masala
Salt and pepper to taste

Marinate!: Cut the chicken into nice bite-sized pieces. Put all the rest of the marinade ingredients in a large zip-top bag, close, and squish to combine. Add the chicken, wash your paws, seal the bag with as little air in it as possible, and squoosh to coat. Marinate in the fridge for 1-2 hours.

Cook!: Chop the onion. Mince the garlic. Grate the ginger. Seed and mince or crumble the chili. Heat the oil in a large skillet over medium-high heat. When the oil shimmers, add the onion and sprinkle with salt. Cook until the onion is nicely brown, 1o-12 minutes. Lower the heat and add the garlic, ginger, chili and garam masala. Stir well. Add the tomatoes along with their juices and stir to combine. Let the mixture simmer for 15-20 minutes until the tomatoes have gotten a bit darker.

Meanwhile, preheat another skillet over high heat for the chicken. Dump the chicken out of the bag into a colander and let the excess marinade drip off. When the second skillet is heated, add the chicken and let the yogurty bits char up a bit. Stir it sometimes so it will get delicious charred bits all over, and when that’s happened, drop the heat to medium and let it cook through. When it’s cooked and the tomatoes are appropriately darkened, add the chicken to the skillet with the tomatoes, pour on the coconut milk, and stir everything together. When the coconut milk is heated through, serve over basmati rice!

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~ by iliadawry on 8 March 2013.

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