Chicken Tikka Masala (Photos)

I posted this recipe three or four years ago and lost the photos when Photobucket dropped their free third party hosting. We cooked it again today and rather than recovering the old photos to repost it, I thought I would just do the recipe over tonight.

A funny fact - I understand Chicken Tikka Masala actually isn't an Indian dish; that it was developed in England. I also understand it is the "National Dish of the UK". I always thought their signature dish was Fish and Chips, a dish I have enjoyed in London pubs, but it seems this one always wins their favorite dish contests. I know it is popular at our house.

Anyhow, here it is.

We serve this over rice.

To make the dish (4 servings) you will need

6 Chicken thighs (we used fresh boneless, skinless thighs)

Marinade for Chicken

8 ounces plain Greek Yougurt
1/2 Tablespoon fresh ginger, minced
1 1/2 Tablespoons Lime juice
1 1/2 teaspoon Salt
1 teaspoon Black Pepper
2 Tablespoons Garam Masala Spice
1/2 teaspoon Cayenne Pepper



Remove skin, debone and trim fat from the chicken and cut it into 2 inch pieces. Set aside and make the marinade.



Juice the Lime



Grind the Ginger - I used a micro plane, which works fine for this dish.



Combine ingredients in a mixing bowl, sized big enough to use to marinade the chicken.



Mix well



Add chicken pieces and coat with marinade





Cover with plastic wrap and into the refrigerator for at least 2 hours. I did mine for 5 hours.



Cooking the dish

Make your rice and set aside (keep warm)



Make the sauce

You will need:

2 Tablespoons unsalted butter
1 Tablespoon Vegetable Oil
2 Cloves Garlic, Minced
1 1/2 teaspoons fresh ground ginger
2 teaspoons Smoked Paprica
1 1/2 teaspoons Garam Masala
1 Large onion sliced and cut into strips
1 Tablespoon Tomato Paste
1 Small can Tomato sauce
1 Tablespoon Red Wine Vinegar
3/4 cup Heavy Cream





Prep Onion, garlic and ginger



Heat oil in Sauté pan and add butter



Add onion, garlic and ginger to the hot oil



and Sauté until the vegetables are translucent





Add Tomato Sauce, Tomato Paste, Smoked Paprika, Garam Masala and Red Wine Vinegar to the vegetables.



and stir well. Add the Heavy Cream.







Hold at low heat while cooking the chicken

To cook the Chicken

Preheat a Broiling Pan under the broiling element of your oven until it is Hot/Hot. When fully preheated, add a 2 Tablespoons of oil



and the marinated chicken pieces. Can you smell the sizzle?





Cook under broiler, turning several times until the pieces are fully browned on both sides.



Pull the broiler pan and add the pieces to the sauce.











Time to eat with a nice garden salad and Green Beans









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