Thursday, July 28, 2011

Chicken Tikka Masala -Two Ways

Here is my version of a delicious Indian dish called Chicken Tikka Masala.

In our house we make this at least once amonth and usually make enough for 3 days of leftovers, or 2 if Brandon gets a hold of it!

Everything is the same in each dish, however, in one batch we used 3 home grown jalapenos and in the other 1 homegrown habenero. (my friend Shanon, who is married to an Indain man, informed me that traditionally Indian is made with red pepper and dried Indian Chilies - however we had fresh peppers on hand and was delicious all the same)

here we go!....
first you need to marinate the Chicken for about an hour:
1 1/2 cup yogurt
2 tablespoon lemon juice
4 teaspoons ground cumin
2 teaspoon ground cinnamon
4 teaspoons cayenne pepper
4 teaspoons freshly ground black pepper
2 teaspoons ground red pepper
2 tablespoon minced fresh ginger
8 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 boneless skinless chicken thighs, cut into bite sze pieces.

In a large bowl or ziploc bag, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

Preheat oven to Low Broil or 475 degrees

On a plate gather ingredients for the sauce (for SPICY):
2 tablespoon butter
2 clove garlic, minced
3 jalapeno pepper, finely chopped - or 1 1/2 habenero
4 teaspoons ground cumin
2 teaspoons ground coriander
4 teaspoons paprika
2 Tablespoons Garam Masala
1Tablespoon Madras Curry Powder
3 teaspoons salt, or to taste
3 (8 ounce) can tomato sauce
1 can diced tomatoes (for texture)
2 cup heavy cream
1/2 cup chopped fresh cilantro

Our Jalapeno Plate:

Our Habenero Plate:

Put marinated chicken on a slatted roasted pan and put in the oven to cook - about 10 minutes each side then turn off oven and let chicken hang out until it's time to add it to the sauce

time to make the sauce - (Start Rice now if you are making Rice)
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika,salt, garam masala, madras curry and coriander. Stir in tomato sauce and diced tomatoes. Simmer on low heat for about 10 minutes Add whipping Cream and simmer for about 10 minutes.

Add chicken, and simmer for 10-20 minutes until sauce thickens.

Transfer to a serving platter, and garnish with fresh cilantro. Here is our side by side masala

Jalapeno on the left - Habenero on the right

Serve with Basmati Rice and Naan for a traditional Indian Dish!

Plate up and Enjoy!