|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 4 | breasts, bone and skin removed | Chicken, Breast | 12 | fliud ounces | Cream, fluid, heavy whipping | 0.5 | cups (8 fl oz) | Yogurt, plain | 10 | tablespoons | Butter, with salt | 28 | ounces | Tomatoes, crushed, canned (28 oz can) | 1 | medium (2-1/2" dia) | Onion, chopped | 4 | clove | Garlic, raw | 8 | teaspoons | Ginger root, raw, grated | 1 | teaspoon | Ground Coriander | 1 | teaspoon | Ground Cumin | 1 | teaspoon | Black Pepper | 1 | teaspoon | Fennel Seeds | 1 | teaspoon | Cayenne Pepper | 1 | teaspoon | Ground Cardamom | 1 | teaspoon | Ground Nutmeg | 0.33 | teaspoon | Ground Cloves | 1 | teaspoon | Ground Ginger | 1 | tablespoon | Sugar | 2 | cups | Basmati Rice | 1 | teaspoon | Salt | 1 | tablespoon | Tumeric | 0.5 | cups | Cilantro, fresh, chopped |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Whether you love Chicken Tikka Masala or you’ve never tried it in your life, you’re in for a treat. Ryan comes through once again with a tremendously flavorful version that is sure to knock the socks off of anyone who takes a bite. He also explains the mystery of the Garam Masala spice blend, which has always eluded me a bit. Thanks for sharing, Ryan! -PW
Here in Cincinnati, we’ve got an Indian restaurant that I frequent whenever I have the chance. It’s amazing. The garlic Nan bread is to die for, and they’ve got about a hundred different items on the menu that all taste fantastic. The trouble is, I can’t seem to pry myself away from the Chicken Tikka Masala.
I love this dish. If I weren’t married, I would definitely court it for a little while, and then sweep it away for a romantic weekend where I could propose near a waterfall under the stars. Thankfully, I am married and I don’t have to deal with all the drama that would come from being wed to a food item. So I’ve done the next best thing. I’ve figured out how to create an incredible version of Chicken Tikka Masala at home. Here’s how:
To start we’ll need to put together a pretty good-sized ingredients list. But I’m telling you, it’s worth it. We’ll begin with the absolutely necessary stuff.
3-4 Chicken Breasts.
Plain Yogurt (1/2 cup), Butter (6 Tbsp), and Heavy Cream (1 1/2 cups)
28 oz. can diced tomatoes. I’m using petite diced. Crushed tomatoes would work even better for a smoother texture in the end product…but there is no federal standard on crushed tomatoes. so it’s somewhat of a crapshoot if you’re going to get a good quality can or not. I’ll stick with the diced tomatoes.
1 Large Onion, 4 Cloves of Garlic, and fresh Ginger (1 x 2-inch chunk)
Cumin, Garam Masala spice mix, and Ground Coriander.
Garam Masala is highly important in this dish. It’s pretty easy to find in grocery stores with a decent spice selection…but if you can’t find it you can make your own.
A good Garam Masala spice mix recipe is:
1 tablespoon coriander; ground
1 tablespoon cumin; ground
1 tablespoon ground black pepper
1 tablespoon cayenne pepper; ground
1 tablespoon fennel seeds; ground
1 tablespoon ginger; ground
1 tablespoon cardamom; ground
1 tablespoon nutmeg; ground
1 TEASPOON cloves; ground
OPTIONAL Ingredients for this dish would include fresh Cilantro, Chili Peppers (these are Serranos), and Turmeric (for our rice).
We’ll get started by seasoning our chicken breasts with some salt. Kosher is best.
Then sprinkle with some Cumin and Coriander…both sides, now.
Then we’re going to coat the seasoned chicken breasts with some plain yogurt.
Once the chicken breasts are coated with the yogurt thoroughly, we can transfer them to our baking sheet. I really like to use a foil-lined baking sheet with a metal cooling rack over it. This makes for less surface contact on the chicken and helps it to cook more evenly.
Slide the chicken in under the broiler for 5-7 minutes and then flip the chicken over and broil for another 5-7 minutes. The chicken should be about 10-12 inches from the broiler.
We’ll begin our Tikka Masala sauce by chopping a large onion.
As with all good things, we’ll need some butter. Two tablespoons melted over a medium-high heat.
Toss in the onions to get them slightly browned.
While the onions are coo |
|
