Photo Courtesy of Miikka H
Indian food can be a mystery for many culinary adventurers. Cooking a classic from another culture can be a little daunting, at first. However, once you get the technique and the portions of spices you will find that your confidence level will rise, and your ability to explore will increase.
Chicken Tikka Masala is a very good entry level dish for most home cooks. It combines some familiar flavors like chicken, garlic, ginger and yogurt in a creamy tomato sauce. I had this explained to me by a waiter when I was sourcing this recipe:
Imagine if someone native of Italy and someone native of India had a child. This would be their dish.
I think that description does this dish justice. For those that are timid with Indian spices – this is your dish. It isn’t crazy with heat, the spice in this case adds a deep smoky flavor. The yogurt helps to tenderize the chicken and also brings the spice to a mellow glow.
- 6 Cloves garlic (finely grated)
- 4 Teaspoons finely grated peeled ginger
- 4 Teaspoons ground turmeric
- 2 Teaspoons garam masala
- 2 Teaspoons ground coriander
- 2 Teaspoons ground cumin
- 1 1/2 Cups whole-milk yogurt (not Greek)
- 1 tablespoon kosher salt
- 2 Pounds skinless, boneless chicken breasts (cut into 1" cubes (chicken thighs can be substituted))
- 3 Tablespoons ghee (clarified butter) (vegetable oil can be substituted)
- 1 Small onion (thinly sliced)
- 1/4 cup tomato paste
- 6 cardamom pods (crushed)
- 2 dried chiles de ábrol (1/2 teaspoons crushed red pepper flakes can be substituted)
- 1 28 oz can whole pealed tomatoes
- 2 Cups heavy cream
- 3/4 cups chopped fresh cilantro (plus sprigs for garnish)
- Steamed basmati rice for serving
- In a small bowl combine garlic, ginger, turmeric, garam masala, coriander and cumin. In a separate medium sized bowl whisk yogurt, salt and 1/2 of the spice mix; add the chicken and turn to coat completely. Cover and allow to chill in the refrigerator for 4-6 hours. Cover and allow the remaining spice mixture to chill as well.
- In a large heavy pot (Dutch Oven) over medium heat the ghee. Add the tomato paste, cardamom, onion and chilies and allow to cook, stirring until the tomato paste has darkened and the onion is soft. This will take about 5 minutes. Add the remaining 1/2 of the spice mixture and allow to cook, again stirring often until the bottom begins to brown. An additional 4 minutes.
- At this time add the tomatoes with their juices, as you add them crush them with your hands. Allow to come to a boil, then reduce the heat and allow to simmer. Stir this mixture often and ensure you are scraping the brown bits from the bottom of the pot. Allow the sauce to thicken, this will take about 10 minutes.
- Once thickened add the cream and cilantro (chopped). Continue to simmer, stirring occasionally until the sauce re-thickens - about 30 to 40 minutes.
- While your sauce is thickening, preheat the broiler. On a lined rimmed baking sheet with a wire rack set on the inside of the sheet arrange the chicken on the rack in a single layer. Broil the chicken until it starts to blacken (note that the chicken will not be cooked through) for about 10 minutes.
- Cut your chicken into 1" bite-size pieces and then add to the simmering sauce and allow to cook for an additional 8-10 minutes.
- Serve with rice and cilantro sprigs.
