I love Indian food, it’s spice and complexity. Here is another of my ventures into Indian cooking. Tikka Masal is one of my favorite dishes and I was very excited to have it for a cooking night with my girlfriend. I found the recipe online.
The sauce came out to be a bit more acidic then I would like and since we used regular Greek yogurt it was a bit richer then the recipe would intend. We used buckwheat instead of rice to add some Russian swing to the meal 🙂
The chicken was delicious and well spiced.
Overall, the dish was excellent and satisfying
For the chicken marinade:
3 oz plain Greek yogurt (just get one standard 6 oz container)
1 tablespoon lemon juice
1 teaspoons ground cumin
1 teaspoon garam masala
1 teaspoons cayenne pepper
1 teaspoons freshly ground black pepper
1 teaspoon minced fresh ginger
1 teaspoon salt, or to taste
3 boneless skin-less chicken breasts, cut into bite-size chunks
For the sauce:
2 tsp canola oil
1 small onion, minced
2 tspn fresh ginger, grated
3 cloves garlic, crushed
2 cups crushed tomatoes
3 oz fat free Greek yogurt (the other half of the 6 oz container)
1/2 cup 1% milk
1 tsp cumin
1 tsp garam masala
1 tsp turmeric
1 teaspoon chili powder
salt to taste (and cayenne pepper if you want it hotter)
4 tbsp fresh cilantro
Brown Basmati rice (or other rice to serve it over)
Directions: Cut the chicken breast into cubes and combine with all the marinade ingredients. Refrigerate for 30 mintues to an hour.
While chicken is marinating, work on the sauce. Heat oil in a large heavy skillet over medium heat. Add the onions and cook until golden (about 5 minutes). Add the crushed ginger, stir for one minute then add the garlic and cook another minute. Add cumin, garam masala, turmeric, chili powder, and salt; mix well until fragrant, about 2 minutes. Stir in tomatoes, yogurt and milk. Let sauce simmer on low heat until sauce thickens.
While sauce is simmering, cook your chicken. In traditional tikka masala, the chicken is skewered and grilled, but I was lazy and just threw the chunks right into my hot grill pan. Cook for about 3 minutes on each side or until chicken is cooked through and a bit charred. Add chicken back into the simmering sauce. Add a chopped cilantro and serve. Enjoy!
We had it with Samuel Smith Organic Lager beer bought at Trader Joe’s … it was surprisingly good with hints of fruit and appropriately light for Indian/Asian cuisine