Chicken Tikka Masala

This dish is dangerously close to replacing Tom Ka Gai as my ultimate comfort food. There is no improving on Aarti Sequeira’s
original recipe on the Food Network site. She calls it Creamy Tomato Curry Chicken Tikka Masala. Watch her video; it’s like getting a virtual hug and it inspires confidence. Really. Watch how she does it, order the ingredients you may not have on hand (ginger garlic paste, fenugreek, garam masala, etc.) and don’t rush when you follow her recipe. It will turn out perfectly.

Ingredients for your shopping list:

Marinade (discard after soaking chicken overnight)

  • 1 cup plain yogurt, whisked until smooth
  • 3 Tablespoons Ginger-Garlic Paste
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

Chicken

  • 1 pound boneless, skinless chicken thighs, breast pieces or tenderloins (thigh meat has the most juice)

Curry-style Sauce (used to complete the cooking process)

  • 2 teaspoons olive oil
  • 3 Tablespoons butter
  • 1/3 cup Ginger-Garlic Paste
  • 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
  • 2 Tablespoons oil, for grilling
  • 1 Tablespoon dried fenugreek leaves (optional)
  • 1/2 cup heavy whipping cream (from dairy section)
  • 1/2 cup minced fresh cilantro for garnish

Summary

To prepare this recipe correctly and achieve an authentic taste, follow the exact directions on the web site.  Essentially, you will poke the meat with a fork so the marinade can penetrate the flesh, soak it overnight, discard the marinade sauce and grill the meat at a VERY high heat (400 or highest setting on an electric griddle) for 2 minutes on each side to brown the meat.  Transfer the meat to a prepared and pureed sauce to complete cooking.  Serve with steamed rice or naan and a crisp green salad.

If you prefer the dry-style Tandoori Chicken, try this: https://www.lecremedelacrumb.com/grilled-tandoori-chicken/#wprm-recipe-container-22696

More about the curry sauce – Indian cooking blends multiple ingredients at different stages of cooking to achieve a unique layering of flavors.  Melt the butter and oil in a large skillet than add the ginger-garlic paste and peppers. Cook over medium heat for 3-4 minutes then add tomato paste and cook an additional 3 minutes. Add the garam masala and paprika and cook for an additional 1 minute. Next add the tomatoes and 1 cup of water, and turn the heat up to high (9 on a scale of 0-9). When the sauce boils, reduce heat to simmer (2 on a scale of 0-9) and cook for 20 minutes. Add additional water if the sauce begins to stick to the pan. Transfer the sauce to a blender or food processor and blend to the consistency of a smoothie. Return sauce to skillet, turn the heat up to high and bring back to a boil. Add the chicken and fenugreek leaves, then turn the heat back down to a simmer and cook for 10 minutes. Turn off the heat, stir in the cream and garnish with minced cilantro.