Kimchi & Cornbread

Chicken Tikka Masala

This is one of my favorite Indian dishes. I love the flavors and aroma. If you’ve never had Indian food then this is a really great recipe to try. It will introduce you to a few popular Indian spices that can be used in other cuisines and make any meal pop.

Chicken tikka masala is not really an authentic Indian dish. It has it’s origins in the UK sort of like American Chinese food. It’s possible that it was a Bangladeshi that created it, since most Indian restaurants were owned by Bangladeshi, and came about because of ingredient substitutions.

There are many variations to chicken tikka masala so you will find recipes that use coconut milk or different vegetables. Explore the flavors and find what works for you. 

 

 

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Chicken Tikka Masala

Delicious Indian dish with a hint of spice.

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

Marinade

  • 2 chicken breast or preferred cut cut into chunks
  • Juice of half a lemon
  • 5 cloves of garlic minced
  • 1/2 tsp fresh ginger minced
  • 1 tsp cumin seeds
  • 1/2 tsp garam masala
  • 1 tsp paprika
  • 1 tsp Indian red chili powder
  • 2 tbsp plain yogurt
  • 2 tbsp flavorless oil

Masala

  • 2 tbsp flavorless oil
  • 1 med to large onion chopped
  • 1 tsp fresh ginger minced
  • 1/2 tsp ground tumeric
  • 2 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp Indian red chili powder more if you like it spicier
  • 1 tbsp tomato paste
  • 2-3 tomatoes chopped
  • juice of half a lemon
  • 1/2 cup cream
  • 1/2 tsp garam masala
  • cilantro to garnish

Instructions

Marinade

  1. Cut chicken up into relatively uniform pieces. Place in a bowl and set aside.

  2. In a small bowl mix lemon juice, garlic, ginger, cumin seeds, garam masala, paprika, chili powder, yogurt and oil together. add salt if desired.

  3. Pour marinade over chicken and mix well. Cover and refrigerate for at least four hours.

  4. When ready to cook, slide the chicken on to skewers and grill until char marks develop. Let cool and slide off of skewers.

Masala

  1. In a large pot heat up oil. Saute onions, garlic, and ginger until onions are translucent.

  2. Add in ginger, tumeric, coriander, paprika, and chili powder. Let the spices warm up before moving on to the next step.

  3. When the spices are warmed up and fragrant add tomato paste and tomatoes along with the rest of the lemon juice.

  4. Add the cream and garam masala. 

  5. Stir in the chicken then serve. Garnish with cilantro if desired.

 

 

 

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