Chicken Tikka Masala

Chicken Tikka Masala is my idea of food heaven.  I can eat it anytime, anywhere…spicy, comforting and delicious.  It is my  go to recipe and leftovers taste awesome!

Chicken Tikka Masala has an interesting history. Babur, the founder of the Mughal dynasty in South Asia, ordered his cooks to remove the bones from the meat before cooking in the tandoor.   Tikkas, the small bite sized meat pieces marinated in yogurt and spice, became the rage of the age!  Fast forward to Scotland in the 1970’s and food lore has it, a Bangladeshi chef created Chicken Tikka Masala to placate an irate customer.   

Chicken Tikka Masala

This recipe appeared in the Chicago Tribune in 2002 and is very spicy.  You have been warned!  I have slightly altered the recipe.

1 ½ lbs boneless skinless chicken thighs, cut into cubes

Marinade

½ cup plain yogurt

2 tablespoons lemon juice

2 teaspoons ground cumin

2 teaspoon cayenne pepper

2 teaspoons black pepper

1 teaspoon cinnamon

1 teaspoon salt

½ tablespoon piece ginger, minced

Sauce

2 tablespoon oil

2 garlic cloves, minced

1 jalapeno pepper, minced

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon garam masala

½ teaspoon salt

12 ounce tomato sauce

¼ cup cream or yogurt

¼ cup chopped fresh cilantro

In a large bowl, combine the yogurt, lemon juice, cumin, black pepper, cinnamon, ginger and salt.  Add the chicken cubes to the marinade.  Refrigerate the chicken for up to 24 hours.

Heat 2 tablespoons of oil on medium heat in a large saucepan.  Add the garlic and jalapeno and cook for about a minute.  Stir in the coriander, cumin, paprika, garam masala and salt.  Add the tomato sauce and simmer about 15 minutes.  Stir in the garam masala.  Add cream and gently simmer for 5 minutes.

Meanwhile, preheat broiler.  Line a rimmed baking sheet with foil and set a wire rack inside the sheet.  Arrange the chicken cubes in a single layer.  Broil until the chicken is cooked and blackened in spots. 

Add the chicken to the sauce and heat.  If the sauce is too thick add water to achieve your preferred consistency.   Garnish with cilantro leaves and serve with basmati rice or naan.

DO AHEAD: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving