Chicken Tikka Masala

I know the Chef is the expert in Indian Food, and I cannot wait for him to share more recipes.  However, this recipe is incredible.  I have made it about 3 or 4 times, and every time I am amazed at how tasty it is.  This recipe comes from Grace Parisi, and the spicy tomato creamy sauce is addictive.  The more cayenne pepper the better!  The chicken needs to marinate overnight, so plan accordingly. -ts

MASALA MARINADE
1 cup plain low-fat yogurt
2 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground turmeric
Salt and freshly ground pepper

CHICKEN
2 1/2 pounds skinless, boneless chicken thighs, fat trimmed
Salt and freshly ground pepper
2 tablespoons plus 1 teaspoon oil
1 large onion, finely chopped
3 garlic cloves, minced
1 teaspoon minced fresh ginger
1 1/2 tablespoons garam masala (any ethinic grocery will have this)
1 1/2 teaspoons pure chile powder
1 teaspoon cayenne pepper
One 35-ounce can peeled tomatoes, finely chopped, juices reserved
Pinch of sugar
1 cup heavy cream

  1. MAKE THE MASALA MARINADE: In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
  2. PREPARE THE CHICKEN: Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
  3. Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Transfer to a cutting board and cut it into 2-inch pieces.
  4. In a large enameled cast-iron casserole, heat  2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar and season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the cream and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.
  5. Serve With steamed basmati rice, rice pilaf or warm nan.
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Filed under Chicken, Comfort food, Indian food, Main Course

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