I have recently been craving my favorite Indian Food dish called Chicken Tikka Masala. If you haven’t tried, it is chicken covered in creamy tomato curry, usually served over rice and with naan bread. Having no good Indian restaurant close to where I live, I have decided to try and recreate this dish in my own kitchen.
I came across a recipe on foodnetwork.com and gave it a try. To my surprise, it wasn’t hard to make and was one of the best I have ever tasted. Even my husband, who is an extremely picky eater, said that he would like for this meal to be a part of our regular menu. What’s even more impressive is that my children liked it as well, although I used much less sauce and more yogurt on theirs, to make it less spicy.
If you want to try something new and like spicy food I would highly recommend it. I have omitted the original recipe to make it milder, but it was still full of flavor and delicious! If you like your food really hot, just add one more pepper, more paprika, and less yogurt and heavy cream.
- 1 cup plain yogurt, whisked until smooth
- 3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 pound boneless, skinless chicken thighs cut into large bite-sized chunks
- ½ cup cloves garlic, whole
- ½ cup fresh ginger, peeled, cut into ½-inch slices
- ¼ cup canola oil
- 2 teaspoons olive oil
- 3 tablespoons butter
- ⅓ cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
- 1 serrano pepper, minced (seeds removed if you don't want it spicy) (add one more and leave seeds for extra spicy)
- 2 tablespoons tomato paste
- 2 teaspoons paprika
- 8 Roma tomatoes, diced
- 1½ teaspoons kosher salt
- 1 to 2 cups water
- ½ cup heavy cream
- Minced fresh cilantro, for garnish
- Cooked rice, naan, or crusty piece of bread, for serving
- First you need to make the garlic paste and marinade, in which you will marinate the chicken over night, or at least 30 minutes.
- For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
- For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the 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, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
- Meanwhile, pull out the chicken from the marinade, shaking off access marinade. Sauté until almost done, about 4 min on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
- Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread. Enjoy!