Thursday, February 10, 2011

Chicken Tikka Masala

I would've posted this yesterday, but I enjoyed my snow day just a little too much and woke up at three in the morning with the lights still on, leftovers still on the stove, and a 10 minute phone call to my old housemate that I don't remember making. Somehow I still managed to dominate my top students on the American Mathematics Competition test today.

Chicken Tikka Masala

For the marinade:
3 lb whole chicken butchered into more manageable pieces
Just under 1 tbsp peppercorns crushed
~0.6 tbsp cayenne pepper
5 cloves garlic chopped
1 square inch ginger chopped
1 tbsp cumin
0.4 tbsp cinnamon
½ lemon squeezed
6 oz. plain yogurt
0.5 tbsp garam masala
A few dashes of salt- maybe 0.5 tbsp total

Mix all this and let chicken marinade in fridge overnight.

For the sauce:
1 tbsp butter
1 clove garlic chopped
2 teaspoons ground cumin
2 teaspoons paprika
Dash of salt.
2 tomatoes pureed in mini-food processor
2 cups heavy cream
bunch cilantro chopped

Bake chicken at 375 for 15 minutes and then at 400 of 10 minutes. While this is baking, mix all the ingredients for the sauce minus the cilantro and simmer. Take baked chicken and let simmer in sauce for a few minutes and then toss in cilantro. Eat over a basmati rice, or bread if you'd rather.

I adapted this recipe from http://allrecipes.com//Recipe/chicken-tikka-masala/Detail.aspx. It turned out really well, but I'd lay off a little on the cayenne. Again, I like it hot, but I also like balance. Also, when I do this again I'm going to leave out the butter which was overkill and try it with half-and-half.

2 comments:

  1. Glorious! I am inspired to try my hand at some Indian food in the near future. did you have to go far to find the garam masala?

    Let's make a gumbo in new orleans!

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  2. There's a bunch of Indian grocery stores by me, where I get all my Indian spices, but you don't really need garam masala. I think it's just a combination or cumin, coriander, and a few other more common spices anyway.

    Gumbo's a long process, but I'm down. I still need to learn to make a rue that doesn't make your gumbo taste like butter or oil.

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