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Chicken Tikka Masala

Courtesy of Chef Hari Nayak of Tandur Indian Kitchen

Ingredients:

2 tbs Greek-style plain yogurt

1 tbs plus 1 tsp paprika

2 tsp ground coriander

2 tsp ground cumin

2 tsp Garam Masala

1 tbs plus 1 tsp ginger-garlic paste

1¼-1½ lbs. skinless, boneless chicken pieces cut into 2 in cube

1 tsp salt (plus more if needed)

nonstick cooking spray or oil

1 tsp brown sugar

3 tbs oil

1¼ cup tomato puree

2 ½ tbs tomato paste

½ cup heavy cream

4 tbs chopped fresh coriander leaves (cilantro)

2 tbs softened butter

Directions:

  1. In a large mixing bowl, mix together 2 tbs of the yogurt, 2 tsp of paprika, 1 tsp of ground coriander and cumin, 1 tsp of Garam Masala, salt, 1 tbs oil and half of the Ginger-Garlic Paste.
  1. Add the diced chicken and mix until the chicken pieces are well coated. Let marinate in the refrigerator for 2 hours.
  1. Heat a grill pan over medium heat and grease with nonstick cooking spray or a little oil.
  1. Place the chicken cubes on the grill pan and cook all sides until well browned, about 4 to 5 minutes per side. Set aside.
  1. Heat the oil in a large, heavy-bottomed skillet over medium-high heat. When hot, add the remaining 2 tsp of the Ginger-Garlic Paste and cook until the mixture turns golden brown, about 30 seconds.
  1. Add the remaining 2 tsp of paprika, 1 tsp of ground coriander and cumin and brown sugar. Mix well and cook for another 30 seconds.
  1. Add the tomato puree, tomato paste and salt and cook, stirring constantly, until the oil separates from the masala, about 2 minutes. Remove from the heat.
  1. Add little water or chicken stock if the mixture gets too thick.
  1. Whisk in the cream, making sure it is well blended.
  1. Add the chicken and reduce the heat to medium-low. Cover the pan and allow the chicken to simmer until it is completely cooked, about 7 to 8 minutes.
  1. Stir in the remaining 1 tsp of the Home-Style Garam Masala, the fresh coriander leaves and butter and mix well.
  1. Taste for seasoning and add more salt if needed. Serve hot.

Serves: 4

Prep Time: 15 minutes plus 2 hours for marinating

Cook Time: 20 minutes