Wednesday, April 10, 2013

Tikka Masala

Tikka Masala
serves 4
Tikka Masala is dish of roasted chicken chunks  in a spicy masala  sauce and one of those Indian restaurant specialties that is dead simple to prepare at home.

Tikka Masala marinade:

1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons Kosher or sea salt, or to taste

3 boneless, skinless chicken breasts, cut into bit-sized pieces
4 long skewers

Tikka Masala sauce:

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

accompaniment :

yellow rice prepared to package instructions
naan bread


prepare the marinade:

In a large bowl combine the yogurt, the lemon juice, the cumin, the cinnamon, the cayenne, the black pepper, the ginger, and the salt.  Pour the mixture into a large, 1 gallon, resealable plastic bag, add the chicken and refrigerate for at least 1 hour to marinate.

Lightly oil the grates of your grill and preheat it to high heat.

grill the chicken:

Distribute and thread the chicken pieces onto the skewers, discard the marinade.  Grill the chicken until juices run clear when a piece is pierced, about 5 minutes on each side.

prepare the masala sauce:

Melt the butter in a large, heavy sauté pan over medium heat.  Add the garlic and chopped jalapeno for 1 minute.  Add the cumin, paprika, garam masala and salt, stir in the tomato sauce and cream.   Reduce the heat to low and simmer until the sauce thickens, about 20 minutes.  Remove the chicken from the skewers and add the pieces to the thickened sauce and continue to simmer for 10 minutes.


Transfer the Tikki Masala to a serving platter and serve immediately accompanied by yellow rice and naan bread.

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