How to make Chicken Tikka Masala

I’ve been meaning to post my version of the recipe for Chicken Tikka Masala since some of my friends asked for it.

Here it is.

You’ll need:

Chicken breast – about 2 lbs

For Marinade
Ginger root – 2 inch, peeled and grated
Garlic – 2 tablespoons minced
Yogurt – 4 tablespoons
Lime juice – of half a lime

Red food color (I use Betty Crocker gel colors)
Coriander – 1 teaspoon.

For Sauce
Tomato puree – I used two 14.5 ounce cans of diced tomatoes and pureed it in the blender.

Heavy cream – 1 ½ cup
Cilantro – a bunch
1 tablespoon spice mix (ground pepper, cloves and cardamom)

For Heat
If you like it hot add 1 teaspoon of cayenne pepper to the marinade.

Preparation:

Ginger/garlic paste: Peel and grate the ginger. It is actually best to pound the garlic and ginger into pulp in a stone mortar and pestle. I don’t have one so I grate the ginger and use store bought minced garlic (or press fresh garlic).

Ground spices: I usually get the kids to do this (evil!) I put equal measures of black pepper, cloves and cardamom (not the whole green one, the black seeds inside) in my (small) mortar and pestle and let the kids pound it. Actually, they love doing it! If you have a coffee grinder or spice mill you can use that. Skip it if you don’t even like pepper/clove heat. The cardamom is not hot.

Stage 1: Marinating the chicken
Cut the chicken into bite size pieces.
Mix with half the ginger root and garlic, and all the yogurt, lime juice, coriander, cayenne pepper (if you’re using it), and red food color.
Refrigerate for at least 4 hours, but for best results, overnight.

Stage 2: Baking the chicken
You can grill or bake, but the key is to put the chicken in HIGH heat for a SHORT time.
I usually bake it. If that’s what you are doing, then preheat the oven to 500 degrees F. Put the chicken pieces directly on the broiler pan (with the drip pan under it) and bake for ten minutes. Take it out (CAREFUL - it's HOT) and spray the chicken with vegetable oil. Turn over with tongs and spray other side. Bake for another 5-10 minutes.

Stage 3: Making the sauce
Put the tomato and cilantro in a blender and puree.
Put some vegetable oil in a large pan and heat on medium heat.
Add the remaining ginger/garlic paste to the pan.
Add the ground spices and fry for a couple of minutes.
Add the Tomato/cilantro puree.
Add the heavy cream.
Let this cook on medium heat for about five minutes, stirring occasionally.
Add the chicken. Lower heat and let it simmer for about half an hour. You can add some butter at this point.
Garnish with fresh cilantro. Serve with basmati rice. Enjoy!

P.S. There is no such thing as Chicken Tikka Masala in India. The closest thing to it is Murg Makhani (Butter Chicken) which is a staple in Punjab and Delhi. That too is a “restaurant” dish that people don’t usually make at home.

P.P.S. Please ignore the crud on my cook-top. I love to cook. I do not love to clean.