Chicken Tikka Masala

October 30, 2010 at 1:24 pm (Uncategorized)

I’m beginning to think that I only make things that the Pioneer Woman tells me to. This is not a problem for me. This recipe for Chicken Tikka Masala may lack a little authenticity, but it’s easy and delicious, so I don’t care.

Original recipe from here.

You’ll need:
3-4 chicken breasts
kosher salt
cumin
half a cup (or more) plain yogurt
6 tablespoons butter
an onion
at least 4 cloves of garlic
a chunk of ginger
garam masala spice blend
1 can (24 oz) diced tomatoes
a bit of sugar
a cup of cream
basmati rice
turmeric

First, get the chicken ready.

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Season the chicken breasts with salt, then cumin (and coriander if you have it).

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I also seasoned with some of the garam masala spice, since I didn’t have coriander.

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Coat in yogurt and let marinate.

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Put them on a rack above a foil-lined baking sheet. Please trust me on the foil.

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Broil for about seven minutes per side. This is entirely dependent on your oven, and if you have a major oven problem like myself, getting the chicken properly cooked will be difficult! They should end up a bit charred and crispy.

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See? No numbers on my dial. I’ve been guessing. And not well.

Chop up your onion, your garlic, and your ginger.

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Soak your rice so as to win the approval of your boyfriend’s mother.

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Saute your garlic, onion, and ginger in a few tablespoons of butter. Add three tablespoons of garam masala. And some salt. If your kitchen doesn’t smell amazing, you’re doing it wrong. I also dumped in some of the aforementioned boyfriend’s mother’s magical garlic-ginger paste. It is in a jam jar. It is magical.

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Start up the rice — equal parts water and rice, bring to a boil, then let simmer for about ten minutes. I threw in some turmeric to make it pretty, although apparently you only really do that for holidays. (See: not authentic. But tasty.)

Add the can of diced tomatoes to your onion mix, scraping to deglaze the pan. Add a tablespoon of sugar (to counteract the acidity of the tomatoes) and let simmer for a few minutes.

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Add the cream to that tomato goodness, and chop up your nicely charred chicken into chunks. Stir it all together. Serve over blurry rice!

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