The Best Chicken Tikka Masala

Name: The Best Chicken Tikka Masala
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 4
Cuisine: Indian, Asian
Ingredients: 4 Tbsps butter or ghee; 794 grams whole peeled tomatoes, roughly mashed; 1 teaspoon cayenne pepper; 118 milliliters roughly chopped cilantro leaves and tender stems; 3 Tbsps fresh ginger, grated on the medium holes of a box grater, divided; 12 cloves garlic, grated on the medium holes of a box grater, divided; 2 Tbsps toasted ground coriander seed; 3 Tbsps toasted ground cumin; 2 teaspoons ground turmeric; 237 milliliters heavy cream; 177 milliliters fresh juice from 4 to 6 lemons, divided; 4 servings Kosher salt; 1 large onion, thinly sliced; 3 Tbsps toasted paprika; 2 kilograms bone-in chicken pieces (breasts, legs, or a mix), skinless; 473 milliliters yogurt

The recipe The Best Chicken Tikka Masalan is ready in about 5 hours and is definitely an amazing gluten free and primal option for lovers of Indian food. One serving contains 1209 calories, 133g of protein, and 57g of fat. This recipe covers 59% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of garlic, chicken pieces, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Place the chicken pieces on a cutting board with the flesh-side up. Score deeply at 1-inch intervals with a sharp knife.

Ingredients you will need

Chicken Pieces

Equipment you will use

Cutting Board

Knife

Place in a large rimmed baking dish.

Equipment you will use

Baking Pan

Combine cumin, paprika, coriander, turmeric, and cayenne in a small bowl and mix well. Set aside 3 tablespoons of spice mixture.

Ingredients you will need

Coriander

Turmeric

Ground Cayenne Pepper

Paprika

Cumin

Equipment you will use

Bowl

Combine remaining 6 tablespoons spice mixture, 8 cloves garlic garlic, 2 tablespoons ginger, yogurt, 1/2 cup lemon juice, and 1/4 cup salt in a large bowl and whisk to combine.

Ingredients you will need

Garlic

Lemon Juice

Ginger

Yogurt

Salt

Equipment you will use

Whisk

Bowl

Pour marinade all over chicken pieces, using hands to coat every surface. cover loosely and refrigerate. Refrigerate and allow to marinate for at least 4 hours and up to 8, turning occasionally.

Ingredients you will need

Chicken Pieces

Marinade

Meanwhile, heat butter or ghee in a large Dutch oven over medium-high heat until melted and foaming subsides.

Ingredients you will need

Butter

Ghee

Equipment you will use

Dutch Oven

Add onions, remaining 4 tablespoons grated garlic, and remaining 2 tablespoons ginger. Cook, stirring frequently, until dark and beginning to char in spots, about 10 minutes.

Ingredients you will need

Garlic

Ginger

Onion

Add reserved spice mixture and cook, stirring frequently, until fragrant, about 30 seconds.

Add tomatoes and half of cilantro, scraping up any browned bits from bottom of pan with a spoon. Simmer for 15 minutes, then puree using a hand blender or by transferring to a tabletop blender in batches.

Ingredients you will need

Cilantro

Tomato

Equipment you will use

Immersion Blender

Blender

Frying Pan

Stir in cream and remaining quarter cup lemon juice. Season to taste with salt, then set aside until chicken is cooked.

Ingredients you will need

Lemon Juice

Whole Chicken

Cream

Salt

TO COOK ON THE GRILL: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Wipe excess marinade off chicken and place over hot side of grill, flesh-side-down. Grill without moving until well charred, 5 to 7 minutes. Flip chicken and cook until second side is charred, another 4 to 5 minutes. (Chicken will not be completely cooked through—this is ok).

Ingredients you will need

Marinade

Whole Chicken

Spread

Cooking Oil

Equipment you will use

Grill

Transfer to cutting board and allow to rest 10 minutes.

Equipment you will use

Cutting Board

TO COOK UNDER THE BROILER: Line a broiler pan with heavy duty aluminum foil and preheat the broiler to high with the rack set 6 inches below broiler element. Wipe excess marinade off chicken and place on foil-lined pan, flesh side up. Broil until charred and blackened on surface, about 8 minutes (chicken will not be completely cooked through—this is ok).

Ingredients you will need

Marinade

Whole Chicken

Equipment you will use

Aluminum Foil

Broiler Pan

Broiler

Frying Pan

Transfer to cutting board and allow to rest 10 minutes.

Equipment you will use

Cutting Board

Remove chicken from bone using a sharp knife and cut into rough bite-sized chunks.

Ingredients you will need

Whole Chicken

Bone

Equipment you will use

Knife

Transfer chicken chunks to pot of sauce. Bring to a simmer over medium heat and cook, stirring frequently, until chicken is just cooked through, about 10 minutes.

Ingredients you will need

Whole Chicken

Sauce

Equipment you will use

Pot

Sprinkle with remaining cilantro, then serve immediately with rice or Grilled Naan

Ingredients you will need

Cilantro

Naan

Rice

Equipment

Ingredients

Servings:

4Tbsps

butter or ghee 794grams

whole peeled tomatoes, roughly mashed 1teaspoon

cayenne pepper 118milliliters

roughly chopped cilantro leaves and tender stems 3Tbsps

fresh ginger, grated on the medium holes of a box grater, divided 12cloves

garlic, grated on the medium holes of a box grater, divided 2Tbsps

toasted ground coriander seed 3Tbsps

toasted ground cumin 2teaspoons

ground turmeric 237milliliters

heavy cream 177milliliters

fresh juice from 4 to 6 lemons, divided 4servings

Kosher salt 1large

onion, thinly sliced 3Tbsps

toasted paprika 2kilograms

bone-in chicken pieces (breasts, legs, or a mix), skinless 473milliliters

yogurt

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian can be paired 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. One wine you could try is Brundlmayer Kamptaler Terrassen Gruner Veltliner. It has 4.3 out of 5 stars and a bottle costs about 25 dollars.