Chicken Tikka Masala (photos) |

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Chicken Tikka Masala (photos)

This is "The national dish of England" Maybe by way of India, or Pakastan, or wherever. It starts with chicken.

For two servings, use three chicken thighs, deboned and cubed, 8 oz plain Greek yogurt, half a lemon, 2 Tablespoons of Garam Masala (coriander, black pepper, cumin, cardamom and cinnamon if you want to make your own), salt, black pepper, cayenne and 1/2 Tablespoon of ground fresh ginger.

Mix the yogurt and chicken in a glass bowl, then add the Garam Masala.

Grind 1/2 Tablespoon of ginger (plus 1 1/2 Teaspoons for later)

and add the ginger, 1 teaspoon Black Pepper, 1 1/2 teaspoon salt and 1/2 teaspoon cayenne pepper to the mix.

Mix well and marinate in the refrigerator for two hours

While the chicken is marinating, make the sauce:

You will need:

2 Tablespoons oil, 2 Tablespoons unsalted butter, 2 cloves minced garlic, 1 1/2 Teaspoons minced ginger, 1 large onion sliced, 1 Tablespoon tomato paste, 2 Teaspoons Smoked Paprica, 1 1/2 teaspoons Garam Masala, 1 can tomato sauce, 1 Tablespoon Red Wine Vinegar, 2/3 cup heavy cream.

Cut the onions, mince garlic and ginger

and saute in oil and butter.

add Tomato Paste, Garam Masala, and Smoked Paprica

and mix well - as the Garam Masala and Smoked Paprica begin to get hot the smell in the kitchen begins to get incredible.

Add the tomato sauce red wine vinegar and heavy cream

and mix well

The sauce is finished! This dish is served over rice. I recommend Basmati.

It has a wonderful smell and hints of popcorn in the taste.

Time to broil the chicken. First heat a broiling pan under the broiler on high.

Then oil the pan and add the chicken.

Broil under high heat for about five or six minutes. You want the chicken to be dark brown (well done) before you take it out.

Add to sauce.

Plate with rice, a little chopped parsley and a bit of crusty bread.

On the table with a glass of Shiraz, a little fruit and you have dinner.

A nice meal, difficult to post after two glasses of wine.

This post was edited on 9/14 at 9:57 am

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