Friday, July 22, 2011

Chicken Tikka Masala

Yes, I'll admit that we like Indian food around here. It's such a comfort food, has incredible depth & great spice to it. If you are reluctant to try Indian food, this is a great meal to start with because it is mild in spice and basic in Indian flavors. While it is the most famous export from India, it was actually not an Indian dish. When the British occupied India, a British officer wanted a meal with chicken & "none of that spicy stuff." So, the Indian cook whipped this up for him using a can of tomato soup & it's been famous since. It is best served with basmati rice & my favorite (and easiest) version is from Aarti Sequeira (recipe found here). 

This is my version of easy Chicken Tikka Masala and I hope you enjoy it as much as we do!


1 cup plain yogart
  • 2 tbsp garlic paste
  • 2 tbsp ginger paste
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 pound chicken tenders (or any tender cut of chicken)
  • 2 tsp EVOO 
  • 4 tbsp butter
  • 3 tbsp garlic paste
  • 3 tbsp ginger paste
  • 2 jalepenos (finely diced with seeds included)
    • These make this dish a very mild dish. Use serrano peppers (with seeds) for a medium heat.
  • 3 tbsp tomato paste
  • 1 tsp garam masala
  • 2 tsp paprika
  • 2 cans diced tomatoes
  • 1 tsp salt
  • 1 pinch of sugar
  • 1/2 cup whipping cream or half & half

For the marinade:

1. In a large bowl, mix together the marinade ingredients.

2. Lay out chicken on a cutting board and with a fork, pierce through each piece, then cut in half.

3. Add the chicken to the marinade and toss to coat.

4. Marinate at least 30 minutes, or you can refrigerate overnight.

For the sauce:

1. Heat a large skillet over medium heat and add the olive oil and butter.

2. When the butter has melted, add the jalapenos and saute for 3 minutes.

3. Add the ginger and garlic paste and saute until lightly browned around the edges.

4. Add the tomato paste and cook until the tomato has darkened in color, about 3-4 minutes.

5. Add the garam masala and the paprika and saute for about 1 minute.
TIP: This will draw out the flavors of the spices.

6. Add the cans of tomatoes, salt, and sugar.

7. Bring to a simmer, and turn off the heat.

8. Turn crock pot on low & pour the sauce into the crock pot.

9. Heat up grill pan to high heat and when it is nice and hot, lightly brush it with canola oil.

10. Place the chicken on the grill, shaking off some of the excess marinade.

11. Cook until it's charred (about 2 minutes on each side.)
The chicken will still be a little uncooked, but it will finish cooking in the crock pot.

12. Add the chicken to the crock pot and cook on low for 4 hours.

13. Toss chicken in the sauce and cook on low for 2-4 hours.

14. Remove chicken to a plate and use an immersion blender to process the tomato sauce until smooth.

15. Stir in cream to tomato sauce.

16. Place chicken back in the crock pot and let it cook for about 30 more minutes.

17. Serve over basmati rice (recipe found above), with naan!

Bon Appetit!

No comments:

Post a Comment