Chicken Tikka Masala
This recipe was in a recent issue of Cooks Illustrated. My husband and I both loved it. A few notes as well as some changes I made: They suggest using whole milk yogurt, I could only find lowfat and it still tasted fine. I did not have the serrano chile it calls for, but I did put in a bit extra cayenne and it was still delicious. If you do not have the garam masala they suggest you substitute the following: 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper. (I had the garam masala on hand so Im not sure if the substitute is good or not.)
This recipe was in a recent issue of Cooks Illustrated. My husband and I both loved it. A few notes as well as some changes I made: They suggest using whole milk yogurt, I could only find lowfat and it still tasted fine. I did not have the serrano chile it calls for, but I did put in a bit extra cayenne and it was still delicious. If you do not have the garam masala they suggest you substitute the following: 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper. (I had the garam masala on hand so Im not sure if the substitute is good or not.)
- 2 tablespoons vegetable oil
- 2 teaspoons sugar
- 3 tablespoons vegetable oil
- 1 tablespoon tomato paste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon table salt
- 1/4 teaspoon cayenne pepper
- 1 cup plain yogurt
- 2/3 cup heavy cream
- 1 teaspoon table salt
- 1 tablespoon garam masala
- 1 can crushed tomatoes
- 2 lbs boneless skinless chicken breasts trimmed of fat
- 2 medium garlic cloves (minced or pressed through a garlic about 2 teaspoons)
- 1 tablespoon fresh ginger (grated)
- 1 medium onion diced fine (about 1 1/4 cups)
- 2 medium garlic cloves (minced or pressed through a garlic about 2 teaspoons)
- 2 teaspoons fresh ginger (grated)
- 1 serrano chili (fresh ribs and seeds removed, flesh minced)
- 1/4 cup fresh cilantro leaves (chopped)
- Carbohydrate 15.1380783746793 g
- Cholesterol 160.55095400363 mg
- Fat 23.9374978047981 g
- Fiber 3.21411452935387 g
- Protein 57.2128236176305 g
- Saturated Fat 6.63771196579888 g
- Serving Size 1 1 -6 serving(s) (455g)
- Sodium 1841.66450293668 mg
- Sugar 11.9239638453254 g
- Trans Fat 1.45887636445015 g
- Calories 505 calories
Step-by-step
- FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes.
- In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
- FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes.
- Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes.
- Add crushed tomatoes, sugar, and salt; bring to boil.
- Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.
- Stir in cream and return to simmer.
- Remove pan from heat and cover to keep warm.
- While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler.
- Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture.
- Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
- Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce).
- Stir in cilantro, adjust seasoning with salt, and serve. Serve with rice.
My Love Affair with Chicken Tikka Masala
As a busy working mom, finding time to cook delicious and satisfying meals can feel like a Herculean task. There are days when takeout seems like the only option, but I always try to prioritize home-cooked meals whenever possible, not just for the health benefits, but also for the simple pleasure of sharing a meal with my family. One dish that has consistently been a winner in our household, a true culinary comfort, is Chicken Tikka Masala. This isn’t just any Chicken Tikka Masala; this is *the* Chicken Tikka Masala, a recipe that has transformed from a simple weeknight meal into a cherished family tradition.
My journey with this dish began quite unexpectedly. I found the recipe tucked away in an old issue of Cook's Illustrated, a magazine I usually skim through during my rare moments of quiet contemplation. But something about the description—the vibrant colors, the promise of aromatic spices—pulled me in. I had to try it. Initially, I was hesitant. I'm not a particularly skilled cook; my culinary expertise often lies in the realm of quick and easy meals. Yet, armed with my determination and a healthy dose of optimism, I dove into the challenge. The recipe was surprisingly straightforward, despite the abundance of spices involved. The marinade for the chicken was simple to whip up, and the process of broiling the chicken was surprisingly easy to manage. The sauce, a rich and creamy blend of tomatoes, spices and yogurt was the star, though, taking the chicken to entirely new level of flavor.
My first attempt was a resounding success. My family was hooked instantly. The succulent, flavorful chicken, bathed in a luscious, fragrant sauce, was devoured in minutes. The children asked for seconds and even my husband, a notoriously picky eater, declared it "the best chicken ever." Over time, the recipe has become a cornerstone of our weeknight dinners. I’ve modified it slightly to accommodate our preferences and the ingredients I have on hand. Sometimes I substitute low-fat yogurt for whole milk, occasionally adjusting the spice level according to everyone’s moods. Even those small alterations never detract from the dish’s deliciousness. The beauty of this recipe, and of home cooking in general, is that it allows for flexibility and personalization.
Beyond its deliciousness, the Chicken Tikka Masala has become more than just a meal; it's a symbol of connection, a reminder of the joy of sharing a home-cooked meal with loved ones. It’s the aroma filling our kitchen that signals the start of a relaxing family dinner, a time to unwind after a long day and share stories. It's a simple act, but it holds immense value. The act of preparing food, and especially the act of sharing it, is a way of caring, a demonstration of love. In the hustle and bustle of our everyday lives, it is these small, meaningful moments that nourish the soul as much as the body. In the end, it is the memories attached to a dish, the shared smiles and conversations, that make it truly special.
The simple act of making dinner, transforming raw ingredients into a delicious and comforting meal, has brought our family closer, reinforcing our bonds. Chicken Tikka Masala has become more than just food; it's a story, a testament to the enduring power of home-cooked meals and the value of family time. It’s a reminder that even amidst the chaos and demands of daily life, there’s always time to savor those precious moments around the dinner table. And that, more than anything, is what makes cooking worth it.
