Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 9 h 28 min
Cook time: 9 h 28 min
Total time: 9 h 28 min
Yield: 5
Cuisine: Indian, Asian
Ingredients: 2 Tbsps canola oil; 591 milliliters hot cooked basmati rice; 2 Tbsps chopped fresh cilantro; 1 Tbsp minced peeled fresh ginger; 1 teaspoons garam masala; 1 teaspoon garam masala; 2 Tbsps large garlic cloves, coarsely chopped; 4 garlic cloves, minced; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 0 teaspoons ground red pepper; 0 teaspoons ground red pepper; 1 teaspoons ground turmeric; 59 milliliters fresh lemon juice; 59 milliliters 2% reduced-fat Greek yogurt; 118 milliliters 2% reduced-fat Greek yogurt; 2 teaspoons paprika; 2 teaspoons paprika; 118 milliliters finely chopped red onion; 0 teaspoons salt; 1 teaspoons salt; 680 grams skinless, boneless chicken thighs, cut into 1-inch pieces; 567 grams ripe tomatoes, cored and quartered

The recipe Chicken Tikka Masalan is ready in roughly 9 hours and 28 minutes and is definitely an amazing gluten free option for lovers of Indian food. One serving contains 383 calories, 34g of protein, and 13g of fat. This recipe serves 5. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have canolan oil, basmati rice, salt, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

Combine garlic and ginger on a cutting board.

Ingredients you will need

Garlic

Ginger

Equipment you will use

Cutting Board

Sprinkle with salt, and mash to a paste by dragging and pressing broad side of knife over mixture several times.

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Salt

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Knife

Combine garlic mixture, yogurt, and next 5 ingredients (through ground red pepper) in a large zip-top plastic bag.

Ingredients you will need

Ground Cayenne Pepper

Garlic

Yogurt

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Ziploc Bags

Add chicken; seal and marinate in refrigerator 8 to 24 hours, turning bag occasionally.

Ingredients you will need

Whole Chicken

Place tomatoes in a food processor; process until pureed to measure 2 cups.

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Tomato

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Food Processor

Heat a Dutch oven over medium heat.

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Dutch Oven

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add onion; saut 4 minutes or until browned.

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Onion

Add ginger and garlic; saut 1 minute.

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Garlic

Ginger

Add coriander, paprika, turmeric, and ground red pepper; cook 1 minute. Stir in tomato puree, and bring to boil. Cover, reduce heat to low, and simmer 20 minutes or until thick.

Ingredients you will need

Ground Cayenne Pepper

Tomato Puree

Coriander

Turmeric

Paprika

Preheat grill or broiler.

Equipment you will use

Broiler

Grill

While masala sauce simmers, remove chicken from marinade; discard marinade. Thread chicken onto 4 (12-inch) metal skewers.

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Marinade

Whole Chicken

Sauce

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Metal Skewers

Place skewers on grill rack or broiler pan; cook 3 minutes. Turn skewers over; cook 3 minutes or until browned on all sides but still undercooked in center (chicken will finish cooking in sauce).

Ingredients you will need

Whole Chicken

Sauce

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Broiler Pan

Skewers

Grill

Remove chicken from skewers; add to masala sauce. Stir in salt and garam masala; cover and simmer an additional 6 minutes or until chicken is done.

Ingredients you will need

Garam Masala

Whole Chicken

Sauce

Salt

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Skewers

Remove from heat; stir in yogurt and cilantro.

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Cilantro

Yogurt

Serve over rice.

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Rice

Equipment

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. 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.

Aromas of ripe apples and a typical Veltliner spiciness marry to create a fascinating fruit bouquet. On the palate, the wine is soft and juicy, supported by a fine fruit acidity. Very harmonious, allowing for perfectly smooth drinking. Simply charming!