One of my favorite dishes when Abhi and I go out for Indian food is Chicken Tikka Masala. Last year we had some friends over and I decided to take on the task of making chicken tikka masala for dinner.
I died and went to heaven. It was delicious and not that difficult. As someone who stumbles around the kitchen I have made this several times since and it has turned out excellent every single time.
I surprisingly got this recipe from The Everything Indian Cookbook by Monica Bhide. I have tried several recipes from this book and haven’t been too impressed. This recipe however is definitely a winner. I always let the chicken marinate overnight so be sure to give yourself enough time. Once you make this you’ll want to make it time and time again. I always serve mine with naan. I can’t help it, it’s like cookies and milk or chocolate and peanut butter.
For starters you’ll want to make this Chicken Tikka recipe.
|Chicken Tikka Masala||
- 3 Tablespoons vegetable oil
- 1 medium-sized red onion, finely chopped
- 1 Tablespoon ginger-garlic paste
- 2 medium tomatoes, finely chopped
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon Garam Masala
- 3/4 cup heavy cream
- 1 recipe Chicken Tikka
- Table salt, to taste
- In a large pan, heat the vegetable oil on medium. Add the onions and saute until well browned, about 7 to 8 minutes. Add the Ginger-garlic paste and saute for another minute.
- Add the tomatoes and cook for about 8 minutes or until the tomatoes are cooked and the oil begins to separate from the sides of the mixture.
- Add the red chili, turmeric, salt and the spice mix; saute for 1 minute.
- Add the cream and cook for about 2 minutes. add the Chicken Tikka and mix well. Cook for 2 minutes or until the chicken is heated through. Serve hot.
Some of the ingredients are a little obscure so you might want to hit up the nearest Asian Market.
Ginger-garlic paste can always be substituted for fresh ginger and garlic that is finely chopped.