Chicken Tikka Masala

By lorik

Garam masala is an Indian seasoning made from warm spices like clove, cinnamon, pepper, cardamom, and cumin. Our taste test winner is McCormick Gourmet Collection Garam Masala.

Ingredients

• Variation from Aarti Sequeira:
• 1 tablespoon garam masala
• Salt and pepper
• 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 onion, chopped fine
• 2 tablespoons grated fresh ginger
• 3 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 1/4 cup heavy cream
• 1/4 cup fresh cilantro leaves
• Marinade:
• 1 cup plain yogurt, whisked until smooth
• 3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
• Sauce:
• 2 teaspoons olive oil
• 3 tablespoons butter
• 1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
• 2 serrano peppers, minced (seeds removed if you don't want it spicy)
• 2 tablespoons tomato paste
• 1 teaspoon garam masala
• 2 teaspoons paprika
• 8 Roma tomatoes, diced
• 1 1/2 teaspoons kosher salt
• 1 to 2 cups water
• Oil, for grilling
• 1 tablespoon dried fenugreek leaves (optional)
• 1/2 cup heavy cream
• Minced fresh cilantro, for garnish
• Cooked rice, naan, or crusty piece of bread, for serving
• Ginger-Garlic Paste:
• 1/2 cup cloves garlic, whole
• 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
• 1/4 cup canola oil
• Tikka Masala Bowl:
• For the bowl:
• 1 1/2 cups water, plus more as needed
• 3/4 cup dried green lentils
• 1 head cauliflower (about 2 pounds), cored and cut into florets
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• Juice of 1 medium lemon (about 3 tablespoons)
• 2 teaspoons curry powder
• 5 ounces baby arugula
• 1 cup coarsely chopped fresh cilantro
• For the toppings:
• 2 cups chicken tikka masala, warmed
• 1 cup whole-milk yogurt
• 1 small cucumber, diced
• 1/2 cup coarsely chopped roasted cashews (optional)

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Combine garam masala, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in bowl. Toss chicken with 1 tablespoon oil and 1 tablespoon spice mixture in separate bowl.

2. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until beginning to brown, about 5 minutes. Stir in ginger, garlic, and remaining 2 teaspoons spice mixture and cook until fragrant, abut 30 seconds. Add tomatoes and chicken and simmer until slightly thickened and chicken is cooked through, about 10 minutes. Off heat, stir in cream. Season with salt and pepper to taste. Sprinkle with cilantro. Serve.

Variation:
Sauce:
For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.


For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.


Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.


Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).


Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!

Ginger-Garlic Paste:
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

Tikka Masala Bowl:
Arrange a rack in the middle of the oven and heat to 425°F.

Bring the water to a boil in a small saucepan over medium-high heat. Add the lentils, reduce the heat to medium, and simmer uncovered until tender, 20 to 30 minutes. Add water as needed to make sure the lentils are just barely covered.

Meanwhile, roast the cauliflower. Place the cauliflower on a rimmed baking sheet, drizzle with the oil, season with salt and pepper, and stir to combine. Roast until tender and browned, 15 to 20 minutes, stirring once halfway through.

Transfer the cauliflower to a large bowl, add the lemon juice and curry powder, and toss to combine. Add the arugula and cilantro and toss again until wilted.

When the lentils are cooked, drain off any excess liquid. Add the lentils to the cauliflower mixture and toss to combine. Taste and season with additional salt and pepper as needed.

To serve, fill bowls with the cauliflower mixture and top with a scoop of chicken curry. Top, if desired, with spoonfuls of yogurt and cucumber. Add cashews for a little crunch if desired.

Recipe Notes
• Make-ahead. The cauliflower can be roasted and the lentils cooked up to 2 days ahead. Store in airtight containers in the refrigerator.
• Storage. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Per serving, based on 4 servings. (% daily value)
Calories 426 Fat 13.6 g (21%) Saturated 4 g (20%) Carbs 58.5 g (19.5%) Fiber 12.7 g (50.6%) Sugars 13.3 g Protein 23.6 g (47.3%) Cholesterol 17 mg (5.7%) Sodium 293.2 mg (12.2%)