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Chickentikkamasla

This recipe provides instructions for making chicken tikka masala. It involves marinating chicken breasts in a yogurt mixture seasoned with garlic, ginger, turmeric and other Indian spices. The chicken is then broiled until blackened and added to a creamy tomato-based sauce. The sauce is made by cooking onions, tomato paste and Indian spices, then adding crushed tomatoes, heavy cream and cilantro. The finished dish simmers until the chicken is fully cooked through. It is served over basmati rice, garnished with cilantro sprigs.

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42 views

Chickentikkamasla

This recipe provides instructions for making chicken tikka masala. It involves marinating chicken breasts in a yogurt mixture seasoned with garlic, ginger, turmeric and other Indian spices. The chicken is then broiled until blackened and added to a creamy tomato-based sauce. The sauce is made by cooking onions, tomato paste and Indian spices, then adding crushed tomatoes, heavy cream and cilantro. The finished dish simmers until the chicken is fully cooked through. It is served over basmati rice, garnished with cilantro sprigs.

Uploaded by

api-319101924
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Chicken Tikka Masala

from The Art of Simple Food: Notes, Lessons and Recipes from a Delicious Revolution, by Alice Waters.

Preparation time: 5
hours

Cook time: 1 hour

Serves: 6 to 8

Ingredients

Ingredients
SERVINGS: 6

6 garlic cloves, finely grated


4 teaspoons finely grated peeled ginger
4 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 cups whole-milk yogurt (not Greek)
1 tablespoon kosher salt
2 pounds skinless, boneless chicken breasts, halved lengthwise
3 tablespoons ghee (clarified butter) or vegetable oil
1 small onion, thinly sliced
1/4 cup tomato paste
6 cardamom pods, crushed
2 dried chiles de rbol or 1/2 teaspoons crushed red pepper flakes
1 28-ounce can whole peeled tomatoes
2 cups heavy cream
3/4 cup chopped fresh cilantro plus sprigs for garnish
Steamed basmati rice (for serving)t

Directions
Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half
of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining
spice mixture.
Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook,
stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and
cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and
simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken
on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.
Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through,
8-10 minutes. Serve with rice and cilantro sprigs

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