Thursday, March 20, 2008

Chicken Tikka Masala


This recipe was found in hte Letters / Readers' Favorite Recipes section of Bon Appetit and unfortunately, i could not locate it on Epicuious... so I will type the whole. long. recipe. out.


I made this a few weekends ago when my sister and brother came over for dinner. There are alot of steps so definitely a weekend-only meal, but it was really good! Very flavorful. Not too spicy either (and I am very picky about spicy food)


6 Servings


Onion-Tomato Masala


3 T Olive Oil

2 cups chopped onion

1.5 tsp cumin seeds

3 garlic cloves, minced

1 T ground coriander

3 cups chopped tomatos (about 3 medium)


Chicken Tikka


1/4 cup plus 1 T olive oil, plus addl for brushing

2 T fresh lemon juice, divided

1 tsp salt, divided

3/4 tsp cayenne pepper, divided

1/2 tsp dry mustard powder, divided

2 pounds skinless chicken breast halves, cut into 1 1/2 inch cubes

1 cup plain yogurt

3 garlic cloves, minced

1 T minced peeled ginger

1 tsp garam masala

Chopped cilantro to garnish


Masala: Heat oil in heavy large saucepan over med high heat. Add onions and cumin and saute until onions are golden, about 12 min. Add garlic and ginger, stir 1 min. Add coriander, stir 15 sec. Add tomatos; reduce heat to medium and simmer until chunky sauce forms, about 6 min. Season to taste with salt and pepper.


Chicken: Whisk 1/4 cup of oil with 1 T lemon juice, 1/2 tsp salt, 1/2 tsp cayenne, and 1/4 tsp dry mustard in large bowl. Add chicken and toss to coat. Cover and chill 30 min, tossing occasionally.

whisk next 4 ingredients with 1 T oil, 1 T lemon juice, 1/2 tsp salt, 1/4 tsp cayenne, and 1/4 tsp mustard in a large bowl. Add chicken mixture and toss. Cover and chill 3 hrs, tossing occasionally.


Preheat oven to 375. Thread chicken onto skewers, dividing evenly. Brush grill pan with oil, heat over med-high. Work in batches as needed, grill chichen with marindae still clinging until dark brown (approx 2 min per side). Transfer to rimmed baking sheet. Place in oven and roast until cooked through, about 15 min. (I omitted the skewers and just did the chicken in a pan and then the oven)


Rewarm Masala mixture and serve topped with chicken. Garnish with cilantro. I served it with jasmine rice.

4 comments:

Kate said...

This might be the same recipe I used! Mine's from Bon Appetit too...I think.......

Sweet Sam said...

Mmm...sounds tasty. I might have to make it as long as you promise it's not too spicy! I'm such a wimp. ; )

Jaime said...

i prefer a chicken tikka masala that is more saucey, but this looks great!

Becky @ myutensilcrock said...

I know typing out recipes is a pain, but thank you for doing so! I ripped this out of Bon Appetit in 2008, but seem to have misplaced the second page of the recipe. It was only a few lines, but it is so wonderful to have found it here. Thank you! Will be blogging about this recipe soon @ myutensilcrock.com -Becky