Recipe Chicken Tikka Masala | The Chopping Block

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Chicken Tikka Masala

This popular British Indian curried dish has a complex flavor profile with tangy and spicy notes.

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Yield: 4 servings

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Active Time: 45 minutes
Start to Finish: 2 hours, 45 min

For this recipe you’ll need:

For the marinade:

1 cup plain low-fat yogurt

2 cloves garlic, minced

1 tablespoon ginger, freshly grated

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1/4 teaspoon ground cardamom

1/4 teaspoon cayenne pepper

1/4 teaspoon ground turmeric

Salt and pepper to taste

4 chicken breasts, boneless and skinless

For the sauce:

2 tablespoons ghee (see note, below)

1 large onion, medium dice

2 cloves garlic, minced

1 teaspoon ginger, freshly grated

1 1/2 tablespoons garam masala

1 1/2 teaspoons chili powder blend

1/2 teaspoon cayenne pepper

One 28-ounce can whole tomatoes, crushed

Pinch of granulated sugar

1/2 cup heavy cream

1/4 cup sliced almonds, toasted

2 tablespoons fresh cilantro, rough chopped

Steamed basmati rice (see note, below)

1. 1. To make the marinade, mix together the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper to taste.
  2. Using a sharp knife, make a few shallow slashes in each piece of chicken.
  3. Add the chicken to the marinade, turn to coat, and refrigerate for at least 2 hours, but overnight is best. 
  4. For the sauce, heat a heavy, wide pan over medium heat and add the ghee. Gently sauté the onion until lightly caramelized, 4 to 5 minutes.
  5. Stir in the garlic, ginger, garam masala, chili powder and cayenne pepper. Cook for about 1 minute or until aromatic.
  6. Add the tomatoes and the sugar. Season with salt and pepper to taste. Bring the sauce to a boil, and then reduce the heat to a simmer. Cook to blend the flavors, about 20 minutes.
  7. Cook the chicken while the sauce simmers. Preheat the broiler to high, and position a rack about 8 inches from the heat. Remove the chicken from the marinade, and place on a foil-lined sheet tray. Broil the chicken, turning once, until just about cooked through, about 8 minutes total.
  8. Transfer the broiled chicken to a cutting board. Allow it to rest for 5 minutes, and then cut it into 1-inch pieces.
  9. Add the cream and the chicken to the sauce, and heat through. Fold in the almonds and cilantro.
  10. Serve with steamed basmati rice.
    
    Notes:
    
    To make ghee, place tablespoon-size pieces of butter in a saucepan over medium heat. Cook until the butter starts to bubble. You’ll notice that all of the milk solids will eventually sink to the bottom of the pan. Continue cooking the butter until the milk solids start to turn golden brown. Remove from the heat. Gently pour the butter through a cheesecloth-lined sieve, leaving the milk solids in the pan. You now have ghee.
    
    To steam basmati rice, place the rice and a pinch of salt in a saucepan. Pour in 1 1/2 times the amount of water to rice to the pot (e.g., 1 cup rice to 1 1/2 cups water), and bring to a boil. Reduce the heat to a simmer and cover. Cook, undisturbed, for 15 minutes. Remove from the heat and allow to steam an additional 5 minutes. Remove the lid, fluff with a fork and serve.

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