Chicken Tikka Masala

 

Chicken Tikka Masala.  According to numerous sources, this is considered Britain's #1 dish.

And there's a reason why: It's freaking phenomenal.

The end result is more than worth any work involved, and it's really not very work-intensive.  It's one of only a few Indian dishes I've eaten and I have to wonder if anything will measure up.  I'm just so in love with it.  I'm also in love with the grilled naan I serve with it - but that's another post.

There are a few keys to the dish.  Make sure the onions are caramelized -  not just translucent.  Getting them nice and brown and sweet is the way to go.  You may be tempted to substitute a lower fat, or even non-fat, choice for the heavy cream.  Half and half or light cream would work well, but fat free half and half turns the texture rather grainy (I know this from experience).  Go for the highest level of fat you feel comfortable with.  If it's too spicy for you, you can always add a little yogurt while simmering.  Cilantro is normally used in this dish, but I can never seem to find any when I need it - if you have it on hand, add 1/4 cup of chopped cilantro to the final dish.  Since I've never used it I leave it out of this recipe.

Let's get to it so you can make it yourself, shall we? But be warned: Once you start making this, it's all over.  Just pencil it into your meal plans from here on out.  Rob has demanded that I make it once a week.  He actually referred to it as a "requirement".  

Darn...well, he's the husband.  I'm only following orders.

Marinade

1 cup plain Greek yogurt

1 tbs lemon juice

1 tbs minced ginger

1 tsp ground cumin

1 1/2 tsp cayenne pepper

1 tsp cinnamon

1 tsp garam masala*

2 tsp ground black pepper

2 tsp salt

3 chicken breasts, trimmed and cubed

Combine all ingredients in a large bowl.  Stir in chicken pieces, cover and refrigerate for at least one hour (I usually refrigerate for at least 3).

1 large white onion, thinly sliced

2 tbs butter or margarine

1 clove garlic, minced

2 tsp ground cumin

2 tsp paprika

1/2 tsp cayenne

1 cup tomato sauce

1 cup heavy cream

Melt butter or margarine in large frying pan on medium heat.  Add onions and reduce heat to medium low.  Allow onions to cook slowly until carmelized, stirring frequently.

Once onions are carmelized, pour in tomato sauce, cream and spices.  Stir to combine.  Pour in all chicken and marinade.  Combine all ingredients, cover, and increase heat to medium high.  Simmer for 20 minutes or until chicken is cooked and tender.  Remove lid and simmer to thicken sauce, if necessary.

Serve over cooked rice and garnish with chopped parsley or cilantro and plain yogurt.

*Note: If you can't find garam masala (I purchased at a spice store), increase the cumin and cayenne in the marinade to 2 tsp each.  

As always...enjoy!

Linking up with A Southern Fairytale, Skip To My Lou, 33 Shades of Green, Simply Sweet Home, 504 Main & Designs by Gollum - check out all the great dishes and projects being linked up!

Do you like Indian food? What's your favorite dish?