Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Name: Chicken in Creamy Tomato Curry: Chicken Tikka Masala
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 1 teaspoons freshly ground black pepper; 3 Tbsps butter; 59 milliliters canola oil; 1 Cooked rice, naan, or crusty of bread, for serving; 1 Tbsp dried fenugreek leaves (optional); 6 servings Minced fresh cilantro, for garnish; 118 milliliters fresh ginger, peeled, cut into 1/2-inch slices; 1 teaspoon garam masala; 118 milliliters heavy cream; 1 teaspoon kosher salt; 2 teaspoons kosher salt; 6 servings Oil, for grilling; 2 teaspoons olive oil; 2 teaspoons paprika; 237 milliliters plain yogurt, whisked until smooth; 8 Roma tomatoes, diced; 2 serrano peppers, minced (seeds removed if you dont want it spicy); 454 grams boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks; 2 Tbsps tomato paste; 237 milliliters water; 118 milliliters garlic, whole

You can never have too many main course recipes, so give Chicken in Creamy Tomato Curry: Chicken Tikka Masalan a try. This recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains about 19g of protein, 43g of fat, and a total of 500 calories. This recipe serves 6. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes. This recipe is typical of Indian cuisine. A mixture of water, butter, serrano peppers, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Watch how to make this recipe.

For the marinade: In a large bowl, mix together the marinade ingredients.

Ingredients you will need

Marinade

Equipment you will use

Bowl

Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.

Ingredients you will need

Whole Chicken

For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers.

Ingredients you will need

Ginger Garlic Paste

Serrano Pepper

Olive Oil

Butter

Curry Powder

Sauce

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Frying Pan

Saute until lightly browned around the edges.

Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes.

Ingredients you will need

Tomato Paste

Tomato

Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.

Ingredients you will need

Garam Masala

Paprika

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

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Tomato

Water

Salt

Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil.

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Cooking Oil

Equipment you will use

Grill

Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).

Ingredients you will need

Marinade

Whole Chicken

Sauce

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Grill

Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth.

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Sauce

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Immersion Blender

Food Processor

Blender

Pour back into the skillet and bring back up to a boil.

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Frying Pan

Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes.

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Dried Fenugreek Leaves

Whole Chicken

Add the cream and stir through.

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Cream

Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!

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Fresh Cilantro

Bread

Naan

Rice

Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

Ingredients you will need

Canola Oil

Garlic

Ginger

Equipment you will use

Food Processor

Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

Ingredients you will need

Gravy

Pasta

Equipment

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Baron Herzog Chenin Blanc (OU Kosher) with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.