Ready in 10 hours
Chicken Tikka Masala is a popular dish in many Indian restaurants. Supposedly this dish was created in a Glasglow Scotland restaurant when a customer ordered some Chicken Tikka and thought it was too dry. He ordered some gravy to go along wth the dish. The chef complied and made a sauce from tomato soup, yoghurt, and spices. The story isn't proven ...but the dish has become very popular. It even became Britain's "true national dish".
We really liked this dish. Feel free to adjust seasoning to your own taste. Add more cream if you like. We served it with some homemade Indian flatbread...Paratha[Sidu's recipe~a Bigoven member]. You can also serve it with some homemade Naan bread.
"I would have thought it next to impossible to recreate CTM at home. This recipe nails it. This is definitely restaurant quality stuff. The whole process takes a bit of time, but it's time enoyably spent, no stress at all. In my house, it's more likely to become an "impress the company" than a regular thing, but I'll certainly be making it again. I'd like to experiment with cooking the chicken outside on the grill next time, to add a little smokiness. But it's delicious as it stands."
FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Add the crushed garlic and ginger. Rub it on the chicken and drizzle the olive oil. Place chicken in a ziploc bag and refrigerate overnight (or several hours). Take the chicken out from the fridge and add the yoghurt. Make sure it coats the chicken well. Let marinate for another 1-2 hours. In the meantime, get all the ingredients for the masala ready.
FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, turmeric, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. It is at this point that you may adjust the seasoning and add more spice if you like it spicier. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
While sauce simmers, grill chicken on medium heat. Make sure you coat the chicken well with the yoghurt. Also, make sure you oil the grill ...as the chicken can easily stick. You can also do the chicken in the oven using the broiler. Just adjust oven rack to upper-middle position and heat broiler. Dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, and serve over rice.
If your sauce is too thick, thin it out with some more cream or milk or chicken stock before serving.
You can also grill the chicken first and keep it warm... then proceed to make the sauce...
tstank62 2w agoThis is a great recipe. I cooked the chicken on a contact grill. Cooks evenly and is so tender.
ellacappz 1m agoThis was delicious! The bf and I loved it! Thanks for sharing!!! Also to spice it up a little more I added about a teaspoon of ancho chili powder.
megantea 1m agoExactly what I was looking for!
c_anders 2m agoGreat recipe ??
fliermike 11m agoI used only 1/2 the crushed tomatoes called for (14.5oz can) with everything else unchanged and the recipe was perfect. Exactly what I expect from a mild Tikka Masala at any fine restaurant. I was only able to find mild jalapenos at the local store, would suggest finding hotter or maybe adding some cayenne if you like things spicy but perfect as-is for those who like the flavors without the heat.
mikemerren 1y agoawesome, but would cut down on the ginger slighly next time
chivesbro 1y ago
Brozzie 1y agoAn awesome dish replaced the full cream to coconut cream and was the best also continue to spice as you add ingredients to keep a strong masala flavours
eljordin 1y agoPhenomenal recipe. Left out jalape?o and it was safe for kids and still fabulous!
mapglobal2 1y agoI thought it was just 'ok, and lacked 'something', but wifey said it may have been the best dish I've ever produced, and said the seasoning balance was perfect. I was looking for a deeper taste, with more kick to it, but of course you're free to add or manipulate seasonings and spices as you see fit. I tend to be very critical of my own cooking, so even though I wanted more, it was still quite good .