Chicken Tikka Masala is a British Dish it seems, so much so that it is now assumed the ‘National Dish’ of the UK. It should be said that it is a realistic fusion of the multi-cultural Indian and UK recipes. It is indeed a good idea to surprise your families by cooking a rare Indian dish that really tastes good. Have you ever wondered why your 'Chicken Tikka Masala' doesn't come the exact way an Indian makes it? The reason is the peculiar taste that makes Indian dishes truly Indian that is always missing.
One secret for authentic Indian dishes, especially non-vegetarian dishes, is use of correct mix of spices like turmeric powder. But most importantly it is recommended that you buy the spices required for an Indian dish from some Indian store. In any event, it is delicious whoever prepared it. You can make it at home, too. Here is the recipe for that mouth watering ‘Chicken Tikka Masala’:
Marinade:
4-5 boneless chicken breasts cubed
1 and ½ Cups yogurt (I'm looking for the one with fat in...how you roll is up to you)
2 T finely chopped fresh ginger
2 t ground cumin
2 t cinnamon
3 t chili powder
2 t fresh cracked pepper
Salt to taste
Sauce:
8 oz can tomatoes pureed (either pureed before or after they are put in the can - I don't remember what is in my cabinet)
1 and 1/2 Cups heavy cream
2 finely chopped garlic cloves
2 finely chopped red chilies (I'm skipping the chilies so that my children and my mother-in law will eat dinner)
2 t ground cumin
2 t paprika powder
1 T ghee or clarified butter (I'm using 2 because butter makes everything taste better)
Some chopped cilantro for garnish
Salt and pepper to taste
Mix marinade in a bowl large enough to hold the marinade and chicken. Put the chicken in and thoroughly coat in marinade. Cover and refrigerate for one hour to overnight.
Preheat oven to 400 on convection bake. (450 if conventional) Remove the chicken from marinade, discard marinade. Put chicken on a cookie sheet that is covered with nonstick foil. Bake 5 minutes and turn over. Bake five more minutes.
In a large frying pan melt the ghee over med heat. Sauté the garlic and chopped chilies so that you can smell them. Add the dry spices. When it gets pasty, add tomatoes. De-glaze pan to get the bits stirring around. Simmer 10-15 minutes until begins to thicken. Add cream and chicken. Simmer 10 more minutes. Remove to bowl, garnish with cilantro. Serve with rice or some Indian breads like naan, rotis etc.
