Chicken Tikka Masala

The first time I remember eating Indian food was while I was studying abroad in London. Maybe it was because I didn’t know what to order, but I didn’t really like it. However, since then, my husband and I have made a lot of Indian friends, we’ve eaten with them and we have grown to love Indian food. One of my husband’s favorite dishes is Chicken Tikka Masala. If you’ve never had Indian food or you don’t think you like it, try this dish.

Start by making Tandoori Chicken, which will be used in the Chicken Tikka Masala. You will need:

• 8 bone-in chicken thighs
• ½ cup plain yogurt
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 teaspoon kosher salt
• ¼ cup lemon juice

Place the chicken thighs on a plastic cutting board. Remove the skin and trim any fat. Cut 3 or four slits on the top of each thigh. The slits should be deep, almost to the bone.

Place the rest of the ingredients into a bowl and mix them together. Place the prepared thighs into the bowl and mix to coat them. Cover the bowl and allow the thighs to marinate in the refrigerator for at least 2 hours, or overnight.

After they’re done marinating, place the thighs onto a baking sheet. Discard any remaining marinade. Place the baking sheet into a 375 degree oven and bake for 45 minutes.

While the thighs are baking, prepare the tomato puree for the Chicken Tikka Masala.

When the thighs are done baking, allow them to cool. Place the thighs onto a cutting board, slits side down. Cut along the bones to remove them.

Cut each thigh into 4 to 6 chunks, about 1 ½ inches each.  Use the Tandoori Chicken to make Chicken Tikka Masala.

Chicken Tikka Masala

• 1 recipe Tandoori Chicken (see above)
• 6 small tomatoes
• 1 serrano pepper
• 1 tablespoon minced garlic
• 6 tablespoons butter
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 1 teaspoon sweet paprika
• 1 cup heavy cream
• cilantro for garnishing

Cut the tomatoes into quarters.

Remove the seeds and ribs from the serrano pepper and chop it finely. Place the tomatoes, the pepper and the ginger into a food processor.

Process until the tomatoes are pureed. Set the tomato sauce aside.

Into a dutch oven over medium heat, place the 6 tablespoons of butter. Place 1/3 of the chicken pieces into the dutch oven and cook for about 4 minutes, until the chicken is lightly browned. With a slotted spoon, remove the chicken and place it onto a plate. Repeat the process twice with the remaining chicken.

Once all of the chicken has been browned and removed from the butter, place the garam masala, cumin and paprika into the dutch oven. Allow the spices to cook for 20 seconds in the butter.

Add the tomato puree to the dutch oven and allow the sauce to cook, uncovered, for 8-10 minutes. Add the chicken and the heavy cream and continue to cook for 10-15 minutes, stirring occasionally, until the sauce reduces. Add additional salt to taste, if needed.

Garnish with chopped cilantro and serve over basmati rice.