Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 4 servings Naan (Indian flatbread) and/or cooked Basmati Rice; 1 teaspoons freshly ground black pepper; 1 teaspoons cayenne; 118 milliliters chopped fresh cilantro plus additional sprigs for garnish; 1 Tbsp grated peeled fresh ginger (from 1-inch piece); 1 large clove garlic, minced; 1 teaspoons ground cardamom; 1 Tbsp ground coriander; 2 teaspoons ground cumin; 1 teaspoons ground nutmeg; 118 milliliters heavy cream or half-and-half; 1 teaspoons kosher salt; 2 teaspoons fresh lime or lemon juice; 2 teaspoons paprika; 2 Tbsps peanut oil; 59 milliliters plain whole-milk Greek-style yogurt; 680 grams boneless, skinless chicken breasts (3 to 4 breast halves total); 355 milliliters canned tomato purée (see Cooks Notes for a fresh-tomato alternative); 4 Tbsps (1/2 stick) unsalted butter; 177 milliliters water; 1 large white onion, finely chopped

Chicken Tikka Masala

Need a gluten free main course? Chicken Tikka Masala could be an outstanding recipe to try. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains around 43g of protein, 35g of fat, and a total of 697 calories. Head to the store and pick up butter, pepper, tomato purée, and a few other things to make it today. To use up the basmati rice you could follow this main course with the Basmati Rice Pudding with Toasted Coconut as a dessert. Plenty of people really liked this Indian dish. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Use a fork to prick the chicken breasts all over on both sides. Arrange the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even 1/2- to 3/4-inch thickness.

Ingredients you will need

Chicken Breast

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Rolling Pin

In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil, lime juice, and garlic.

Ingredients you will need

Lime Juice

Peanut Oil

Garlic

Yogurt

Equipment you will use

Whisk

Bowl

Add the pounded chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.

Ingredients you will need

Dry Seasoning Rub

Meat

Sauce

In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger. In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter.

Ingredients you will need

Coriander

Cardamom

Ground Cayenne Pepper

Paprika

Butter

Ginger

Nutmeg

Cumin

Equipment you will use

Whisk

Bowl

Frying Pan

Pot

Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. (Note that because they are sautéed so quickly over moderately high heat, the onions will not caramelize evenly.) Reduce the heat to moderate then stir in the spice and ginger mixture.

Ingredients you will need

Ginger

Onion

Add the tomato purée, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.

Ingredients you will need

Heavy Cream

Tomato

Sauce

Water

Salt

Heat a heavy 11- to 12-inch griddle or skillet over moderately high heat until very hot and add 1/2 tablespoon of peanut oil. Working in two batches, cook the chicken breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until just cooked through and browned well on both sides, 6 to 8 minutes total.

Ingredients you will need

Chicken Breast

Peanut Oil

Whole Chicken

Equipment you will use

Frying Pan

Transfer the chicken as cooked to a cutting board. Wipe the griddle or skillet clean with a paper towel and cook the remaining chicken, adding the remaining 1/2 tablespoon peanut oil between batches.

Ingredients you will need

Peanut Oil

Whole Chicken

Equipment you will use

Cutting Board

Paper Towels

Frying Pan

When all the chicken is cooked, cut it into 1 1/2-inch pieces.

Ingredients you will need

Whole Chicken

Add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for 5 minutes.

Ingredients you will need

Whole Chicken

Sauce

Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt. DO AHEAD: Chicken tikka masala can be prepared ahead, cooled, uncovered, and refrigerated, covered, up to 3 days.

Ingredients you will need

Black Pepper

Cilantro

Whole Chicken

Salt

Equipment you will use

Frying Pan

Transfer the chicken to a serving dish and garnish with additional cilantro sprigs.

Ingredients you will need

Cilantro

Whole Chicken

Serve with naan, and/or if desired with Basmati Rice.

Ingredients you will need

Basmati Rice

Naan

•If you prefer to make the sauce with fresh tomatoes, chop 1 pound fresh tomatoes and purée them, including the skins and seeds, in a blender with 1 tablespoon tomato paste and 3/4 teaspoon sugar. When using fresh tomatoes, omit the 3/4 cup water from the recipe. •If you are really short on time, substitute the meat from a rotisserie chicken.

Ingredients you will need

Rotisserie Chicken

Tomato Paste

Tomato

Sauce

Seeds

Sugar

Water

Meat

Equipment you will use

Blender

Equipment

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian on the menu? Try pairing with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Pratsch Organic Gruner Veltliner (1 Liter) with a 4.6 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.