Chicken Tikka Masala
Eastern Oregon, where Brenda grew up, isn’t a place known for it’s diverse cuisines from around the world. When Brenda moved to NYC she suddenly had access to new cuisines, and her love of food fueled her curiosity to try new dishes.
Indian food was one of the cuisines Brenda discovered for the first time in NYC. The blends of fragrant spices that were totally new to her . . . obviously, Naan was her first favorite and Brenda quickly developed a love for other Indian dishes.
Chicken Tikka Masala
Marinade
In a small bowl, combine:
1/2 cup plain yogurt
1 1/2 Tbsp lemon juice
1 tsp cumin
1 tsp salt
1/4 tsp red pepper
3/4 tsp black pepper
3/4 tsp cinnamon
3/4 tsp ground ginger
Stir until combined, then add:
1 lb chicken, cut into 1" pieces
Stir to completely coat with marinade. Refrigerate for 1 hour.
While marinading . . .
In a medium saucepan, sauté:
2 Tbsp butter
2 tsp garlic cloves, minced
1/4 cup onion, finely diced
1 Tbsp jalapeno, minced
Add:
1 Tbsp ground coriander
2 tsp garam masala
1 tsp ground cumin
1 tsp paprika
1/2 tsp salt
Cook for ~1 minute, until fragrant, then add:
1 (14.5 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
Simmer ~30 minutes.
Broil chicken . . .
Preheat oven to Broil setting (~450F)
Line quarter sheet pan with tinfoil
Evenly distribute marinated 1" chicken pieces, separated for even cooking
Place pan in oven, broiling for 5 minutes
Remove from oven and let rest 1 minute
While chicken rests . . . .
Combine in a small bowl:
1/2 cup heavy cream
1/2 cup whole milk
Stir together and temper by adding:
1 Tbsp of the simmering sauce
Stir smooth and repeat, adding & whisking 3 more tablespoons of sauce.
Add tempered cream back to simmering sauce.
Stir until smooth (or emulsify using an immersion blender) and add:
Broiled chicken
Continue simmering 5 minutes.
Garnish with:
1/4 cup fresh cilantro, chopped
Serve hot.
