Chicken Tikka Masala

Chicken Tikka Masala

Chicken Tikka Masala? You may be wondering, "where did a girl with no Indian roots learn how to cook this dish?"  Well, I'll 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 don't remember who won the throwdown but I was impressed with Chef Marianna's style and story and I listened intently as she explained how she made it. 

I've made this dish a couple of times since then and it's best served on a brisk, cool evening - perfect for this time of year. It's vibrant, very spicy, and the chicken just melts in your mouth. I can't get enough of this dish and in fact am making it again next week for friends. If you've 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 don't believe Chef Marianna's 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, it's a delicious way to spice up your life.

tomato puree (I used store-bought this time), fresh ginger, and fresh garlic

adding spices to the mix
Isn't 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

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

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.

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 it's possible they may stain.