Chicken Tikka Masala: Recreating restaurant favorites at home!

Chicken Tikka Masala with Steamed Basmati Rice

Chicken Tikka Masala with Steamed Basmati Rice

Chicken Tikka Masala is unquestionably the most popular dish in our Saffron Valley restaurants. A luscious combination of tomatoes, onions, ginger and spices make up the sauce coating tender pieces of tandoor baked chicken that make it so irresistibly yummy! People request us this recipe all the time and below is one that you can make at home in a convectional oven.

Chicken Tikka Masala is a two step process where you marinade and bake the chicken first and then cook the sauce and combine the two and finish off with some cream.

Here is a video of when we made this dish for KUTV Channel 2 in Salt Lake City:

http://www.kutv.com/recipes/features/fresh-kitchen/stories/vid_462.shtml

Enjoy!!

Ingredients

For the Marinade:
1 cup plain yogurt
3 tablespoons Ginger-Garlic Paste
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breast

For the Sauce:
3 tablespoons butter
2 tablespoons Ginger-Garlic Paste
2 serrano peppers, minced
2 tablespoons tomato paste
1 teaspoon garam masala
2 teaspoons paprika
8 Roma tomatoes, diced
1 1/2 teaspoons salt
1 to 2 cups water
Oil, for grilling
1 tablespoon dried fenugreek leaves (optional)
1/2 cup heavy cream
Minced fresh cilantro, for garnish

Method:

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 overnight.

Preheat the oven to 400 degrees. Place the chicken in a grill pan and bake for 30 minutes. Turn off the oven and let the chicken rest till the sauce is ready.

Place a large skillet over medium heat and add the butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned. Add the tomato paste and cook for about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute.

Add the tomatoes, salt, and 1 cup of water. Bring to a boil, simmer, and cook until thickened, about 20 minutes. Add more water depending on how much liquid the tomatoes give.

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.

Dice the cooked chicken into bite sized pieces. Add the chicken and fenugreek leaves, if using, to the sauce. Simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with finely chopped fresh cilantro, and serve over rice or with naan.

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