
Chicken Tikka Masala is one of those quintessential "Indian" dishes that every non-Indian who lives outside of India, associates with Indian food but which most Indians have never heard of. There are many stories about its origins - one of the most interesting being that of a British gentlemen in Glasgow sending his Chicken Tikka back to the kitchen because it was too dry. The Bangladeshi chef apparently threw in a can of Campbell tomato soup, added some spices and yogurt and gave it a stir.. inventing the now highly popular dish.
With its creamy, spicy, tomato based sauce and broiled chunks of heavily marinated chicken, this Anglo-Indian dish is particularly good for entertaining, as it can be made 1-2 days ahead of time. Paired with basmati rice, naan or even readily available flatbreads from the grocery store, the dish can hold its own as the centerpiece of a fantastic feast which can be appreciated by people of various dietary requirements. I have had parties where the kids were delighted to eat naan soaked in the sauce and adults on an atkins/keto diet relished the savory, satisfying taste of the chicken. Because the dish can be successfully reheated, I like making extra so there are plenty of leftovers.
The dish itself is surprisingly easy to make. Most people already own most of the spices or are able to get them pretty easily from a local supermarket. The main ingredients include yogurt, heavy cream, canned tomato sauce and of course, the chicken. The recipe itself is pretty simple - marinate the chicken the day before. The next day, skewer the chicken and broil. Make the sauce, toss in the chicken and you are done.
Chicken Tikka Masala
Ingredients
Chicken Marinade
- 2 pounds skinless, boneless chicken thighs cut into 1 inch pieces
- 1 ½ cups whole milk yogurt
- 1 tablespoon fresh lemon juice
- 2 teaspoon cumin powder
- 2 teaspoon hot chilli powder or paprika for less heat
- ½ teaspoon turmeric powder optional
- 2 teaspoon garam masala
- ½ tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tsp salt
- 2 teaspoon vegetable oil
Tikka Masala Sauce
- 4 tablespoon ghee or vegetable oil
- 2 onions sliced
- 4 cardamom pods crushed, optional
- 1 tablespoon garlic paste
- ½ tablespoon ginger paste
- 1 cup water as needed
- 2 teaspoon cumin powder
- 2 teaspoon coriander powder
- ½ teaspoon turmeric powder optional
- 2 teaspoon hot chilli powder or paprika for less heat
- 8 green chillies optional
- 2 teaspoon garam masala or substitute a cinnamon stick
- 1 teaspoon salt
- 15 oz tomato sauce
- 1 cup heavy cream
- ½ cup fresh coriander leaves chopped
Instructions
- Marinate the chicken: Add all the ingredients for the chicken marinade into a large bowl. Mix well. Add the chicken and mix with the marinade. Cover and refridgerate to marinate overnight.
- Broil the marinated chicken: Put the chicken on skewers and broil about 5 minutes each side. The chicken should be lightly charred. The chicken can be broiled while the sauce is being prepared. Note: If using bamboo skewers, the skewers need to be soaked in water prior to use.
- Create the sauce: Add the ghee to a pot on medium heat. When the ghee is hot, add the onions and cardamon. Saute until the onions are transparent. Add the garlic and ginger paste and fry for 1-2 minutes. Add the water first and then the remaining spices (cumin, coriander, turmeric, hot chilli, green chillis, garam masala and salt). Simmer for about 1-2 minutes. Add the tomato sauce and continue to simmer - about 5 minutes. Reduce the flame to low and add the heavy cream and sugar. Stir and cook for about 1-2 minutes. Add the chicken and simmer for about 10-15 minutes. Add the coriander.
- The chicken tikka masala can be served immediately or later. The dish is best if the broiled chicken pieces marinate in the sauce for at least an hour. Chicken tikka masala pairs very well with plain white rice, naan or other flatbreads.
- Wine Pairing - I have found that a medium-bodied, vibrant and crisp Riesling, particularly those from the Ancient Lakes near Quincy, Washington, strongly complement the complex flavors of this dish. The best ones that I have had with this dish have notes of white peach, honeysuckle and lots of citrus blossom.
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