Sara Dhanani

Chicken Tikka Masala

In Curries, Favorite Recipes, Meat & Poultry, Week night meals on November 10, 2013 at 11:19 pm

Chicken Tikka Masala. This is a super easy, full of short cuts and cheats version inspired by a wonderful recipe by Grace Parisi. It is absolutely loved by my pre-schooler, she will lick the plate clean!  I use ready made tandoori chicken masala (dry spice rub which I found at our local whole foods). This is a staple in our freezer too since it freezes so well.

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Ingredients:
Chicken Marinade:
2 pounds boneless skinless chicken thighs
3 tablespoons tandoori chicken masala
1 cup plain yogurt
Oil for broiling (1-2 tablespoons)
Masala:
One table spoon ginger garlic paste
1 1/2 teaspoons ground cumin
1/2 teaspoons ground coriander
1/4 teaspoon ground cardamom
1 teaspoon cayenne pepper (less or more!)
1 heaped teaspoon tandoori chicken masala
1 large onion, finely chopped1 1/2 tablespoons garam masala
One 35-ounce jarred peeled and chopped tomatoes, finely chopped, juices reserved
One tablespoon sugar
1 cup heavy cream
 Method:

In a large bowl, combine the yogurt, two tablespoons of tandoori chicken masala and set aside.Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
Preheat the broiler (HI) and position a rack about 8 inches from the heat. Remove the chicken from the marinade; scrape off as much of the marinade as possible and then sprinkle a little more tandoori chicken masala on the side up. Season the chicken with salt, a little oil and place on a baking sheet. Broil the chicken, turn it over and sprinkle tandoori chicken masala on the other side and broil till cooked and slightly charred. Transfer to a cutting board and cut it into 2-inch pieces.

To make the masala heat 1-2 tablespoons of  oil. Add the onion, garlic and ginger paste and cook over moderate heat, stirring occasionally, until translucent and fragrant,about 5-7 minutes. Add the garam masala, cumin, coriander powder, cayenne, cardamom and tandoori chicken masala frying, for 1 – 2 minutes. Add the tomatoes with their juices and the sugar and salt to season. Cover and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 10-15 minutes. Take it off the heat and blend with a hand blender until fairly smooth. Return to heat and add the cream,cooking over low heat till combined. Stir in the chicken; simmer gently for 10 minutes and serve with basmati rice or naan.

I always make extra tandoori chicken for chicken tikka pizza, sandwiches, rolls….

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