Chicken Tikka Masalacooks Country Recipes

THE BEST CHICKEN TIKKA MASALA

Steps:

• For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
• For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
• Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
• Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
• Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
• Top the chicken and sauce with cilantro. Serve with rice and naan.

CHICKEN TIKKA MASALA, FROM COOK'S ILLUSTRATED RECIPE - (4/5)

Steps:

• CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside. 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, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, 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°F 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, adjust seasoning with salt, and serve.

EASY SLOW COOKER CHICKEN TIKKA MASALA

Steps:

• Stir chicken, tomato sauce, yogurt, jalapeno pepper, ginger, cumin, garam masala, black pepper, paprika, garlic, cinnamon, coriander, and salt together in a slow cooker.
• Cook on Low for 6 to 8 hours. Stir cream, cilantro, and lemon juice into chicken mixture during the last 30 minutes of cooking.

CHICKEN TIKKA MASALA(COOK'S COUNTRY)

Steps:

• Combine garam masala, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in bowl. Toss chicken with 1 tablespoon oil and 1 tablespoon spice mixture in separate bowl.
• Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until beginning to brown, about 5 minutes.
• Stir in ginger, garlic, and remaining 2 teaspoons spice mixture and cook until fragrant, abut 30 seconds.
• Add tomatoes and chicken and simmer until slightly thickened and chicken is cooked through, about 10 minutes.
• Off heat, stir in cream. Season with salt and pepper to taste. Sprinkle with cilantro. Serve.

CHICKEN ARTICHOKE TIKKA MASALA

Steps:

• Combine grated garlic and ginger with 1 tablespoon of olive oil to make a Ginger-Garlic Paste .
• In a large bowl, mix together yogurt, 3 tablespoons of Ginger-Garlic Paste, 1 teaspoon kosher salt, and 1/2 pepper. Cut any remaining fat from the chicken and toss to coat. Marinate about an hour, or in the refrigerator up to overnight.
• Place a large skillet over medium heat and add 2 teaspoons of olive oil and butter. When the butter has melted, add the remaining Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
• Add the tomatoes and remaining salt and stir into the mixture in the skillet. Cook for about 2 minutes, then add 1 cup of water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes.
• Heat your gas grill or grill pan to medium-high heat. Lightly brush the grill with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
• Use an immersion blender and process sauce until smooth. Bring back up to a boil. Add the chicken and fenugreek leaves (use a grinder and pulse for a few seconds before adding). Take the heat down to a simmer and cook for about 10 minutes. Add half-and-half and stir through.
• Garnish with minced fresh cilantro, and serve over basmati rice with naan bread.