Chicken Tikka Masala

November 6, 2008.   2 Comments.   Categories Comfort Food, Indian.  

Submitted by Kim Johnson

Ingredients:
1 2- inch long hot green chile or serrano (i usually use a jalapeno because my kid don’t like things too hot)stemmed and seeded, or not depending on your desire of heat.

1 1 inch piece of fresh ginger peeled and chopped. I have used the stuff in the jar and it works just as well, I just add a little extra.

1 28 oz can whole tomatoes

8 tbs unsalted butter

1 recipe Roasted Tandoori chicken (recipe to follow this) meat removed from bones in large pieces; try not to shred. About 5 cups

2 tsp sweet paprika

2tbs cumin seeds, toasted and ground ( I use ground cumin from the jar)

1 cup heavy cream

Kosher salt

2 tsp garam masala (I like this seasoning so I add about 3 tsp)

3/4 cup coarsely chopped fresh cilantro. ( I always put more on mine because I Love Cilantro)

PREPARATION:
1. In food processor, pulse the chile and ginger till very finely choped. Add the canned tomatoer with their juice and process till the mixture is pureed. Set aside.
2. melt 6 tbs of the butter in 6 – 8 quart dutch oven over medium heat. When the foam subsides, add about a third of the chix pieces and cook, stirring frequently, until the chicken absorbs some of the butter an dbegins to brown, 3 to 4 min. With a slotted spoon, transfer the chix to a plate. Repeat with the remaining two batches of chix.
3. Add the remaining 2 tbs butter to the pan. When it’s melted, add the paprika and 4 tsp of cumin and stir till the spices just begin to darken, 10 – 15 sec.
4. immediately add the tomato mixture. Simmer vigorously, uncovered, stirring frequently, until the sauce has thickened slightly, 6 to 8 min. Add the cream and 1 tsp kosher salt and stir well.
5. Add the chix and stir gently to mix. Reduce the heat to med low and simmer, uncovered, stirring occasionally for 10 min. Stir in the garam masala and remaining cumin. Remove from heat, cover and allow to rest 15 min. Taste and add more salt if needed.
6. Transfer to serving bowl and garnish with cilantro.

And now the Tandoori Chicken…

I usually make this a day or two ahead of time and just keep it in the refrigerator.

12 bone-in chix thighs

1 cup plain nonfat yogurt

1/3 cup fresh lemon juice

1 tbs peeled and finely chopped fresh ginger (again from a jar will work I just add a little more)

1 tbs finely chopped garlic (from a jar will work but fresh is better, as with everything!)

2 tsp ground coriander

2 tsp groun cumin

2 tsp garam masala (I always add a little more , only because I love this spices flavor)

1 1/2 tsp kosher salt

1/2 tsp cayenne

Few drops of red and yellow food coloring (optional)

1 lemon cut in half.

1. Marinate the chix. Remove the skin and trim excess fat from the chix. With sharp knife cut three or four long, diagonal slits on each thigh, against the grain, almost to the bone.
2. In lg bowl mix the yogurt, lemon juice, ginger, garlic, coriander, cumin, garam masala, kosher salt and cayenne. stir in food coloring. Add the chix, turning to coat and making sure that the marinade gets into all the slits in the chicken. Cover and marinate in the refrigerator, at least 2 hrs. and up to 12. ( marinate mine overnight which means I probably marinate it for about 15 + hrs.)
3. Roast the chix Position a rack in the center of the oven and heat the oven to 375. Line a large rimmed baking sheet with foil. Roast chix till juices run clear or thermometer reads 170. About 45 min.
Squeeze the lemon halves over the chix.

If you want this for a stand alone meal and not to use in the Tikka Masala, you can cook as directed above or cook on a grill over med/high heat. Be sure to oil the grill liberally. About 5 min a side. After flipping turn heat to low and cook covered, flipping occasionally till no longer pink near bone. About 10 – 15 min for small and 15 – 20 for lg. Before serving you can brush with melted butter and squeeze lemon halves on top. garnish with lemon wedges and sliced onions.

ENJOY