Take-out at Home: Chicken Tikka Masala

Take-out at home: Chicken Tikka Masala

I’ve only attempted to cook Indian food at a home a few times and I’ll admit it, it’s not always successful. Indian food, or should I say “Indian-inspired” because I’m sure most of the ingredients accessible here in Arizona and many of the recipes aren’t traditional or authentic, can be so intimidating. The sheer number of ingredients in most Indian recipes is overwhelming. Not to mention the hard to pronounce names of everything on the page. However, if you can get a good recipe or get the dish to come out right it is so worth it because Indian cuisine is brimming with beautiful complex flavor.

Here are a few tips for the recipe (if you need them):

  • Coriander and garam masala (an Indian spice blend) may not be in your spice cabinet. Garam masala can be made at home but requires many spices and a spice grinder. Coriander and garam masala can be found at a surprising amount of grocery stores, you’ve probably just never really looked. If you can’t find the spices at your regular store, try an ethnic specialty store or spice store like Penzey’s. Even stores like Cost Plus World Market, Williams-Sonoma, and Sur la Table often carry hard-to-find spices. There’s always the internet, too.
  • The recipe calls for a de-seeded serrano chile. If you like spicy, add some or all of the seeds.
  • I served my dish over basmati rice.
  • The chicken is rubbed with spices, allowed to marinade for 30-60 minutes, then dipped in a seasoned yogurt mixture and broiled. You dice the chicken then add it to the finished sauce, just to warm everything through. You do not actually cook the chicken in the sauce. This results in moist chicken that still has lots of flavor.
  • Note the chicken cooking time approximation is pretty wide-ranged (10-18) minutes. This is because chicken breasts come in variety of sizes with different thicknesses. Keep an eye on the chicken and check with an instant-read thermometer. If you don’t have one of those, I suggest you buy one. It’s an invaluable kitchen tool!

Recipe Rundown
Taste: Not exactly like the Tikka Masala I’ve had in restaurants but still flavorful and tasty.
Texture: The chicken is perfectly cooked and not at all dry or rubbery. The sauce is luscious and slightly thick.
Ease: Not at all as difficult as I had expected.
Appearance: The bright burnt orange/reddish color of the sauce matched with the green cilantro all sitting on a bed of white rice is just lovely.
Pros: Pretty easy way to make Indian-inspired food at home. The sauce can be made ahead of time.
Cons: None, really. This dish isn’t exactly authentic Indian food but it tastes good and I think that is what matters.
Would I make this again? Yes.

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Chicken Tikka Masala

Yield: 4-6 servings

Ingredients:

Chicken:
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breasts, trimmed
1 cup plain yogurt
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger
2 garlic cloves, minced

Sauce:
3 tablespoons vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 teaspoons grated fresh ginger
1 fresh serrano chile, seeded and minced
1 tablespoon tomato paste
1 tablespoon garam masala
1 (28-ounce) can crushed tomatoes
2 teaspoons granulated sugar
Salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro

Directions:

For the chicken:
In a small bowl combine salt, cumin, coriander, and cayenne. Sprinkle chicken all over with spice mixture, pressing mixture into chicken. Wrap chicken in plastic and refrigerate for 30 minutes to 1 hour. Meanwhile, whisk yogurt, oil, ginger, and garlic in a large bowl.

For the sauce:
Heat oil in a large Dutch oven over medium heat until hot and shimmering. Add onion and cook, stirring often, until softened and light brown, about 8-10 minutes. Add garlic, ginger, serrano, tomato paste, and garam masala, stirring often, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and 1/2 teaspoon salt and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to a simmer. Remove pan from heat and cover to keep warm. Sauce can be made up to 4 days ahead of time.

Cook the chicken:
Meanwhile, set oven rack 6-inches away from upper heating element. Preheat broiler. Spray a large wire rack with nonstick cooking spray and place over a foil-lined rimmed baking sheet. Dip spiced chicken into yogurt mixture, coat evenly, then place on a wire rack. Discard remaining yogurt mixture. Broil chicken until an instant-read thermometer inserted into the thickest part registers 160 degrees F and the exterior is slightly charred in spots, 10-18 minutes total, flipping chicken halfway through.

To finish:
Let chicken rest 5 minutes then cut into 1-inch chunks. Stir chicken into warm sauce. Stir in cilantro, season to taste with salt, and serve.

   

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12 Responses to “Take-out at Home: Chicken Tikka Masala”

  1. #
    1
    Comfort of Cooking — February 22, 2012 at 4:49 pm

    What a great recipe Tessa! This looks so delicious and flavorful, and I'd love to try it for myself!

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    2
    DessertForTwo — February 22, 2012 at 4:54 pm

    This looks delicious! I love making take-out at home :)

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    3
    mustardseed — February 23, 2012 at 2:42 am

    You have done a great job with the tikka masala. I agree that Indian food/spices names can be overwhelming and the list is usually long, if you are not used to using them, but once use them you will realize almost all the recipes use the same spices in most of the dishes. But this is one of my favorite!

  4. #
    4
    snixykitchen — February 23, 2012 at 5:23 am

    Tikka masala is the next dish on my to-do list – thanks for the recipe!

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    5
    baking with flours — February 23, 2012 at 3:16 pm

    Chicken Tikka Masala is the national dish of England! It was created in England, where there is a significant population of Indian descendants. Thought you might enjoy this interesting tidbit. Your picture looks great!

  6. #
    6
    tchudson — February 23, 2012 at 4:13 pm

    I've made this recipe from Cook's Illustrated several times and love it! It tastes almost exactly like the Chicken Tikka Masala at my favorite Indian restaurant, which is, unfortunately, 800 miles away….

  7. #
    7
    Adrien — February 24, 2012 at 2:53 pm

    Tessa would you marry me??

  8. #
    8
    Emily — February 29, 2012 at 5:53 pm

    And what temperature should you preheat the broiler to??

    • handleheat replied: — February 29th, 2012 @ 6:45 pm

      Emily, I've never used a broiler that allowed you to select a temperature. Most of the ovens I've used just have a “broiler” button – sometimes they allow you to choose between “high” and “low” – I used “high.”

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    9
    jboundridge — March 6, 2012 at 10:33 pm

    I made this today oMG so good! :)

  10. #
    10
    keblon hipolito — March 14, 2012 at 1:10 pm

    Wow is that real Jboundridge, me I will make this in sunday for our family reunion hope they like it.. htanks for the recipe..
    VZ 58

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    11
    kanehipolito — April 13, 2012 at 5:35 am

    Wow thanks for the ingredients you share in here I will try this at home because I think my husband like this dish..

    קבלה

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