16-12-14 12:42Chicken Tikka Masala Recipe | Epicurious.com

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Chicken Tikka MasalaEpicurious | May 2013

by Julie Sahni

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16-12-14 12:42Chicken Tikka Masala Recipe | Epicurious.com

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photo by Lara Ferroni

yieldMakes 4 servings

active time45 minutes

total time45 minutes

If there's one dish guaranteed to be on every Indian restaurant menu, it's chicken tikka masala, which is composed of grilled chunks of chicken envelopedin a creamy spiced tomato sauce. What's behind this simple dish's tremendous popularity? "Tomato sauce has universal appeal. When the dish is eatenwith naan bread, it's like an Indian version of pizza!" exclaims cookbook author and cooking teacher Julie Sahni, one of the most respected authorities onIndian cooking.

With Sahni's recipe you're only 45 minutes away from an outstanding chicken tikka masala that is fresher, healthier, cheaper, and tastier than anythingyou can order. And by preparing it at home, you get the added bonus of a kitchen suffused with intoxicating aromas. If you prefer a spicier version ofchicken tikka masala, Sahni recommends swapping out some or all of the paprika for cayenne.

For more of Sahni's kitchen wisdom, see Takeout at Home: Chicken Tikka Masala .

Ingredientsadd to shopping listFor the chicken:

1 1/2 pounds boneless, skinless chicken breasts (3 to 4 breast halves total)1/4 cup plain whole-milk Greek-style yogurt2 tablespoons peanut oil2 teaspoons fresh lime or lemon juice1 large clove garlic, minced

For the sauce:

1 tablespoon ground coriander1 1/2 teaspoons ground cumin1/2 teaspoon ground cardamom1/2 teaspoon ground nutmeg1 1/2 teaspoons paprika1/2 teaspoon cayenne1 tablespoon grated peeled fresh ginger (from 1-inch piece)4 tablespoons (1/2 stick) unsalted butter1 large white onion, finely chopped1 1/2 cups canned tomato purée (see Cook's Notes for a fresh-tomato alternative)3/4 cup water1/2 cup heavy cream or half-and-half1 1/4 teaspoons kosher salt

16-12-14 12:42Chicken Tikka Masala Recipe | Epicurious.com

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1/2 teaspoon freshly ground black pepper1/2 cup chopped fresh cilantro plus additional sprigs for garnish

For serving:

Naan (Indian flatbread) and/or cooked Basmati Rice

Equipment: Meat mallet or rolling pin, Microplane

PreparationMarinate the chicken:Use a fork to prick the chicken breasts all over on both sides. Arrange the chicken breasts on a large sheet of plastic wrap, spacing them apart from oneanother, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breastsare an even 1/2- to 3/4-inch thickness.

In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil, lime juice, and garlic. Add the pounded chicken, and rub the marinade over the meat.Set the chicken aside while you make the sauce.

Make the sauce:In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger. In a heavy, wide 4-quart pot or sauté panover moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. (Note thatbecause they are sautéed so quickly over moderately high heat, the onions will not caramelize evenly.) Reduce the heat to moderate then stir in the spiceand ginger mixture. Add the tomato purée, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce,uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3days.

While sauce is simmering, cook chicken:Heat a heavy 11- to 12-inch griddle or skillet over moderately high heat until very hot and add 1/2 tablespoon of peanut oil. Working in two batches,cook the chicken breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until just cooked through and browned well onboth sides, 6 to 8 minutes total. Transfer the chicken as cooked to a cutting board. Wipe the griddle or skillet clean with a paper towel and cook theremaining chicken, adding the remaining 1/2 tablespoon peanut oil between batches.

When all the chicken is cooked, cut it into 1 1/2-inch pieces. Add the chicken to the simmering sauce and continue to gently simmer it, stirringoccasionally, for 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt. DO AHEAD: Chickentikka masala can be prepared ahead, cooled, uncovered, and refrigerated, covered, up to 3 days.

To serve:Transfer the chicken to a serving dish and garnish with additional cilantro sprigs. Serve with naan, and/or if desired with Basmati Rice .

Cook's Notes: •If you prefer to make the sauce with fresh tomatoes, chop 1 pound fresh tomatoes and purée them, including the skins and seeds, in ablender with 1 tablespoon tomato paste and 3/4 teaspoon sugar. When using fresh tomatoes, omit the 3/4 cup water from the recipe.

•If you are really short on time, substitute the meat from a rotisserie chicken.

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A good version of this dish. No modification made or to recommend.

by Einer2 from Hilliard, Ohio on 2014-10-21 flag if inappropriatesee all reviews ›

recipe featured in

Take-Out Favorites: Chicken Tikka Masala

Chicken Breast Recipes

Takeout at Home

Indian Favorites

Quick and Easy Chicken Recipes

recipe at a glancemain ingredients: Chicken, Onion, Spice, Yogurt, Yogurt, Milk/Cream, Tomato, Cilantro

cuisine: Indian

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