Chicken Tikka Masala PDF

4/1/2016
ChickenTikkaMasala
Chicken Tikka Masala

PUBLISHED SEPTEMBER 2007
WHY THIS RECIPE WORKS
Our goal was to develop a simple chicken masala recipe
with readily available ingredients. To get there, we

rubbed the chicken with a mixture of salt, coriander,
cumin, and cayenne, then dipped it in yogurt mixed
with oil, garlic, and ginger. For a year-round tikka
masala recipe, we chose the broiler rather than the
grill and cooked the chicken in large pieces to prevent
it from drying out.
INGREDIENTS
INSTRUCTIONS
CHICKEN TIKKA
T his dish is best when prepared with whole-milk yogurt,
teaspoon ground cumin

teaspoon ground coriander
teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless
chicken breasts, trimmed of
fat
1 cup plain whole-milk yogurt
(see note above)
2 tablespoons vegetable oil
SERVES 4 TO 6
but low-fat yogurt can be substituted. For a spicier dish,

do not remove the ribs and seeds from the chile. If you
prefer, substitute 2 teaspoons ground coriander, 1/4
teaspoon ground cardamom, 1/4 teaspoon ground
cinnamon, and 1/2 teaspoon ground black pepper for the
garam masala. The sauce can be made ahead,
refrigerated for up to 4 days in an airtight container, and
gently reheated before adding the hot chicken. Serve
with basmati rice.
1. FOR THE CHICKEN: Combine cumin, coriander,
cayenne, and salt in small bowl. Sprinkle both sides

of chicken with spice mixture, pressing gently so
mixture adheres. Place chicken on plate, cover with
plastic wrap, and refrigerate for 30 to 60 minutes. In
large bowl, whisk together yogurt, oil, garlic, and
ginger; set aside.
2 medium garlic cloves,

minced or pressed through
a garlic press (about 2
teaspoons)
1 tablespoon grated fresh
ginger
MASALA SAUCE
2. FOR THE SAUCE: Heat oil in large Dutch oven over
medium heat until shimmering. Add onion and

cook, stirring frequently, until light golden, 8 to 10
minutes. Add garlic, ginger, chile, 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
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4/1/2016
ChickenTikkaMasala
3 tablespoons vegetable oil

1 medium onion, diced ne
(about 1 cups)
2 medium garlic cloves,
minced or pressed through
a garlic press (about 2
teaspoons)
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 sauce simmers, adjust 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
2 teaspoons grated fresh

ginger
thick layer of yogurt) and arrange on wire rack set in

foil-lined rimmed baking sheet or broiler pan.
Discard excess yogurt mixture. Broil chicken until
1 fresh serrano chile, ribs and

seeds removed, esh
minced (see note above)
thickest parts register 160 degrees on instant-read

thermometer and exterior is lightly charred in spots,
1 tablespoon tomato paste

1 tablespoon garam masala
(see note above)
1 (28-ounce) can crushed
tomatoes
2 teaspoons sugar
teaspoon table salt
10 to 18 minutes, ipping chicken halfway through

cooking.
4. Let chicken rest 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.
SHOPPING
Key Ingredients for Chicken Tikka Masala
All of the ingredients for Chicken Tikka Masala are

cup heavy cream
available at the supermarket. Here are notes on what

to buy.
cup chopped fresh cilantro

leaves
Crushed Tomatoes:
Crushed tomatoes
form the base of the
masala sauce. Muir
Glen was highly rated
in a recent tasting.
Garam Masala: This
combination of warm
spices seasons the
masala sauce.
McCormick won a
recent test kitchen
tasting.
4/1/2016
ChickenTikkaMasala
Plain Yogurt: Whole-
milk yogurt forms a

protective barrier on
the chicken. Brown
Cow is our favorite
brand.
Chicken Breasts:
Lean white meat

pairs well with the
rich tomato-cream
sauce. The test
kitchen prefers Bell
and Evans.
STEP-BY-STEP
Chicken Tikka Masala

1. RUB: Coat chicken
in salt and spice

mixture and
refrigerate.
2.MAKESAUCE:
Prepare creamy
tomato-masala
sauce.
3.DIP: Dunk chicken
in protective coating
of yogurt and oil.
4/1/2016
ChickenTikkaMasala
4. BROIL: Broil
chicken, then allow to

rest.
5. COMBINE: Cut
chicken into chunks

and add to sauce.

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4/1/2016

Chicken Tikka Masala

Our goal was to develop a simple chicken masala recipe

with readily available ingredients. To get there, we

T his dish is best when prepared with whole-milk yogurt,

teaspoon ground cumin

but low-fat yogurt can be substituted. For a spicier dish,

cayenne, and salt in small bowl. Sprinkle both sides

2 medium garlic cloves,

2. FOR THE SAUCE: Heat oil in large Dutch oven over

medium heat until shimmering. Add onion and

3 tablespoons vegetable oil

medium-low, cover, and simmer for 15 minutes,

middle position (about 6 inches from heating

2 teaspoons grated fresh

thick layer of yogurt) and arrange on wire rack set in

1 fresh serrano chile, ribs and

thickest parts register 160 degrees on instant-read

1 tablespoon tomato paste

10 to 18 minutes, ipping chicken halfway through

chunks and stir into warm sauce (do not simmer

Key Ingredients for Chicken Tikka Masala

All of the ingredients for Chicken Tikka Masala are

available at the supermarket. Here are notes on what

cup chopped fresh cilantro

Garam Masala: This

milk yogurt forms a

Lean white meat

Chicken Tikka Masala

in salt and spice

3.DIP: Dunk chicken

chicken, then allow to

chicken into chunks

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