Chicken Tikka Masala

 It's easy to confuse Butter Chicken and Chicken Tikka Masala as both of these two Indian dishes have a  creamy, tomato-based, spicy sauce. However, Indian Butter Chicken is creamier and sweeter than Chicken Tikka Masala, which is spicier and more intensely flavored. Butter chicken is also made with butter instead of oil. Serve this dish with roasted cauliflower, Basmati rice and naan bread. 

Ingredients

Chicken


1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts , trimmed of fat
1 cup plain whole-milk yogurt
2 tablespoons vegetable oil
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon grated fresh ginger

Sauce


3 tablespoons vegetable oil
1 medium onion , diced fine (about 1 1/4 cups)
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano chili , ribs and seeds removed, flesh minced (see note above)
1 tablespoon tomato paste
1 tablespoon garam masala
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves

Directions

1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in a small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on a plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In a large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.



2. FOR THE SAUCE: Heat oil in a large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chili, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.



3. While the sauce simmers, adjust the oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with a thick layer of yogurt) and arrange on a wire rack set in a foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.



4. Let chicken rest for 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

Serve with Basmati rice.

Number of Servings: 4


Print Recipe: chicken Tikka Masala

Season the chicken, cover with plastic wrap and refrigerate for 30-60 minutes.

Combine yogurt sauce and set aside.

Heat oil in frying pan. Add onions and cook for approximately 8-10 minutes.

Cook onions until soft and golden brown.

Add chili, tomato paste, garam masala, garlic and ginger. Cook for 3 minutes.

Add tomatoes, sugar and salt. Bring to boil. Reduce heat to medium low, cover and simmer for 15 minutes. Stir in cream, simmer. Remove from heat.

While sauce simmers prepare baking sheet and turn on the broiler. Adjust oven rack to 6 inches from broiler. Dip chicken in yogurt mixture and place on baking sheet.

Broil chicken until it registers 160 degrees. Flip chicken half way through cooking.

Allow chicken to rest for 5-10 minutes. Cut cooked chicken into bite sized chunks. 

Stir chicken into the sauce. Taste and add more salt if needed. I also add a little more hot sauce at this point. 

Serve with roasted cauliflower, Basmati rice and naan bread.