Here is my recipe for Chicken Tikka Masala! This recipe is honestly next level chicken tikka, not just like your local take out. It works best when you really have the time to marinate the chicken, skewer and grill it and have a few hours for the sauce to really simmer on low. But you can absolutely make a cheats version and sauté the chicken directly in the pan and make the sauce quickly. I have been making this for years and perfecting it as I go. It's taken me way too long to post this but I finally got some good photos of the finished product last night when I was teaching some girl friends how to make Indian food from my friend's beautiful kitchen. There was much wine and merriment and a feast fit for a King. So here it is, I hope you love eating the end result as much as my friends and I do!
For the marinade:
6 Chicken breasts, cut in to chunks
1 Tbsp grated fresh ginger
2 Cloves Garlic
1 Cup Plain Greek yogurt (or you can use unsweetened coconut yogurt)
1/2 Lemon squeezed
2 Tbsp Tandoori spice mix
2 Tsp Garam Masala
1 Tsp Salt
1 Tsp Pepper
For the Masala sauce:
1 Small onion, finely diced
4 Cloves garlic, crushed
1 Tbsp ginger, grated
1 jalapeño or Serrano chili, minced
2 tbsp butter (or ghee or skip completely if doing dairy free)
2 Tsp Tandoori spice mix
1 Tsp Garam masala
1 Tsp Ground coriander
1 Tsp Cumin
1/2 Tsp Cayenne pepper
2 Tsp Paprika
1 Tsp Turmeric
1/2 Small can tomato paste
1 Cup chicken Stock
1 14 oz Can tomato purée or crushed mutti tomatoes
1 Cup heavy cream (or coconut cream)
First of all, wash the chicken and cut it in to decent sized chunks. I would say around 2-2.5 inches. In a large bowl, put your chicken, yogurt, lemon, ginger, garlic and spices. Stir it up, cover and place in the fridge to marinate for at least one hour.
Now you can get to work on your masala sauce. In a large dutch oven, saute your onion, garlic, ginger and chili in butter. Once the onions are translucent, add in your spices and cook for a minute or two to toast them. Now add in your tomato puree. Cook until the puree starts to separate slightly from the onions. Now add in your chicken stock. Let the stock simmer for a couple of minutes while stirring. Then add your tomato puree and heavy cream. Turn the heat on low and simmer for at least one hour, stirring occasionally and if the sauce gets too thick, add a little more chicken stock or a little more cream.
When the marinade has been sitting for an hour and your sauce is simmering away on low, take the chicken out of the fridge and start skewering it. If you use bamboo skewers, remember to soak them for at least an hour too before putting them on the grill or they will catch on fire. Now, make sure your grill is preheated and ready. Oil the grill and cook them on each side for at least 8-10 minutes per side. Now bring them in and put them in your sauce, stir and let the chicken sit in the sauce for at least 10-15 minutes before serving. You can absolutely grill them in a grill pan or under a broiler if you don't have an actual grill outside. I have done it that way many times, but the grill flavor really does taste more authentic to the tandoori tikka taste you get from a really good Indian restaurant.
Serve with my cardamon saffron rice, sag aloo and tarka dhal which are all posted on my blog. Tear up some naan bread and tuck in to this decadent curry which will truly be the biggest hit with all your friends and family.
Bon appetit!