Wednesday, February 11, 2015
Chicken Tikka Masala
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| Chicken Tikka Masala |
Chicken Tikka Masala? You may be wondering, "where did a girl from Texas, now living in California with no Indian roots learn how to cook this dish?" Well, Ill tell you. TV. Yep, I saw an episode of Throwdown with Bobby Flay several months ago where he challenged the owner of a restaurant called Saffron in Hudson, NY - Chef Marianna Vadukul - to a throwdown. Her signature dish was, you guessed it - Chicken Tikka Masala. I actually dont remember who won the throwdown but I was impressed with Chef Mariannas style and story and I listened intently as she explained how she made it.
Ive made this dish a couple of times since then and its best served on a brisk, cool evening - perfect for this time of year. Its vibrant, very spicy, and the chicken just melts in your mouth. I cant get enough of this dish and in fact am making it again next week for friends. If youve never cooked Indian food before, I think this is a nice way to start.
This recipe is based on my recollection from watching the show. At the time I dont believe Chef Mariannas recipe had been published yet. In doing my research for this blog posting today however, I found where she has since posted it and my version is almost spot on. Regardless of which way you make it, its a delicious way to spice up your life.
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| tomato puree (I used store-bought this time), fresh ginger, and fresh garlic |
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| adding spices to the mix Isnt it beautiful? |
Serves 4-6
Ingredients:
1 1/2 pounds boneless skinless chicken breasts, cut into large bite-size pieces and lightly salted with kosher salt
2 Tablespoons coconut oil
2 Tablespoons coconut oil
1 large white onion, chopped
4 large cloves of garlic, minced
1 to 2 inches of ginger root, minced (about 2 Tablespoons)
1 28-ounce can of tomato puree (I used Muir Glen Organic)
2 Tablespoons ground turmeric
2 Tablespoons ground cumin
2 Tablespoons garam masala
1/2 Tablespoon cayenne pepper (more or less to taste)
1 cup Greek yogurt (I used Fage Total)
kosher salt to taste
fresh cilantro for garnish
Note about ground turmeric: It can stain your cooking utensils, hands, clothing, etc. For the most part it will wash off within a few washings, but to be on the safe side you may wish to wear an apron and avoid using wooden or plastic utensils as its possible they may stain.
2 Tablespoons ground cumin
2 Tablespoons garam masala
1/2 Tablespoon cayenne pepper (more or less to taste)
1 cup Greek yogurt (I used Fage Total)
kosher salt to taste
fresh cilantro for garnish
In large, heavy pot over medium heat saute the onions in oil until caramelized. Add garlic and ginger and cook for about one minute longer. Add tomato puree, turmeric, cumin, garam masala, and cayenne pepper and stir to combine. Taste and salt if needed. Cook until mixture is hot and bubbling.
Add chicken and cook over low-medium heat for 15 to 20 minutes stirring occasionally until chicken is cooked through. Stir in yogurt - mixture will turn a vibrant orange. Serve over basmati rice or caulirice with lots of cilantro to garnish.
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| Chicken Tikka Masala |
Note about ground turmeric: It can stain your cooking utensils, hands, clothing, etc. For the most part it will wash off within a few washings, but to be on the safe side you may wish to wear an apron and avoid using wooden or plastic utensils as its possible they may stain.
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