Labor of Love: Restaurant-Style Chicken Tikka Masala | TOM TO TABLE
What's your favorite thing to order at an Indian restaurant? I bet it's Chicken Tikka Masala! It's seriously just as good as the one I had at my favorite Indian restaurant and I've been to many! It's a labor of love when making this dish and you'll need an Indian grocery store nearby for the ingredients. If you check those off your list, you're in for a treat.
Restaurant-Style Chicken Tikka Masala
Recipe adapted from http://www.jopreetskitchen.com/2013/0...
INGREDIENTS:
Makes 4 servings
Ingredients:
For the Chicken Tikka:
1 lb. chicken breast, cut in 2 in. chunks
1/2 cup greek yogurt
1 Tbs. ginger-garlic paste
1/2 tsp. turmeric powder
1/2 tsp. chaat masala
1 tsp. garam masala
1/2 tsp. cumin powder
1/2 tsp. kosher salt
2 Tbs. light olive oil
1/8 tsp. edible powdered orange coloring (optional)
For the Masala:
2 whole cloves
1/4 cinnamon stick
6 in. of cooking twine
2 Tbs. butter
2 Tbs. light olive oil
1 bay leaf
1/2 tsp. nutmeg powder (optional)
1 tsp. red chili powder (or paprika)
1/2 tsp. garam masala
1 cup tomato puree
1/2 cup greek yogurt
2 Tbs. tomato-chili sauce
1/2 cup water
1/2 cup coconut milk
1 tsp. kosher salt
1/4 cup fresh cream
1 Tbs. kasoori methi (dry fenugreek leaves)
Serve with basmati rice or naan bread
Directions:
1. The night before eating, you need to marinate the chicken. In a large bowl, combine the yogurt, ginger-garlic paste, turmeric powder, chaat masala, garam masala, cumin powder, kosher salt, light olive oil, and orange coloring.
2. Pour the marinade into a 1-gallon zip lock bag with the chicken. Make sure the chicken is all coated. Refrigerate at least 2-4 hours but overnight is better.
3. Preheat the oven to broil.
4. Pierce the marinated chicken chunks onto skewer rods.
5. On a foil-lined baking sheet, drizzle a little cooking oil on top. Place the skewer rods on the baking sheet and broil for 10 minutes.
6. After 10 minutes, flip the skewer rods over and broil for 15 more minutes. Set aside when done.
7. Take the cooking twine and tie the cloves to the cinnamon stick.
8. In a medium cast iron skillet or a kadhai or handi on low heat, heat the butter and oil.
9. When butter is melted add the cloves, cinnamon, and bay leaf. Move around for 5 minutes.
10. Add the nutmeg, red chili powder, and garam masala. Stir for 5 minutes.
11. Add the tomato puree and stir for 5 minutes.
12. Add the yogurt, tomato-chili sauce, and water. Stir for 10 minutes.
13. Add the coconut milk and stir for 5 minutes.
14. Add the chicken tikka and salt and stir for 10 minutes.
15. Add the cream and kasoori methi. Combine well and let it sit for 30 minutes or until curry is thickened and oil starts to separate.
16. Before serving, fish out the cinnamon, cloves, and bay leaf. Serve with hot with basmati rice or naan bread.
All filmed on a Sony RX100 M4 and Fuji X100T
Edited on Adobe Premiere Pro
Music courtesy of Elyon. soundcloud.com/elyonbeats