Chicken Tikka Masala

I have made my very first Masala dish tonight. Ever. I'll also brag a little bit - it's good, my best dish thus far ever. Yeah I said it, but so did Ricky and I cook for him all the time. I wanna know what you guys think after making this though. Was this something that you find authentic tasting?

I have about 58 minutes before the Broncos and Colts game, so this may seem rushed. It's only football though right? Wrong! It's a game where my fantasy football teams are riding on just one pass throw from a loss. (And I just can't, can't lose!) So moving on though let's break down this recipe as if it's just a half-time report before the biggest matchup of the evening!

Moving on the field we have the Ingredients this evening with the champion Chicken making a star appearance…. (No but seriously, see below). 

Chicken Tikka Masala

Main

• Chicken Breasts (1-2 Pounds)
• Jasmine Rice (Cooked, 2 Cups)

Chicken Tikka

• Ground Cumin (1/2 Teaspoon)
• Ground Coriander (1/2 Teaspoon)
• Cayenne Pepper (1/2 Teaspoon)
• Salt (1 Teaspoon)
• Plain Yogurt (1 Cup)
• Vegetable Oil (2 Tablespoons)
• Garlic Clove (Minced)
• Ginger (1 Tablespoon)

Masala Sauce

• Butter (3 Tablespoons)
• Medium Onion (Minced)
• Garlic Cloves (4, Minced)
• Ginger (1 Tablespoon)
• Serrano Chili (Seeds Removed, Minced)
• Tomato Paste (1 Tablespoon)
• Garam Masala (1 Tablespoon)
• Cayenne Pepper (1/4 Teaspoon)
• Crushed Tomatoes (28 Oz Can)
• Heavy Cream (2/3 Cup)

Instructions

• For the Chicken, mix the Cumin, Coriander, Cayenne, and Salt in a small bowl. Rub this into the Chicken on both sides until there is no more left. Cover this and place in the fridge for 30 minutes.
• In another bowl combine the Yogurt, Garlic, Ginger, and Vegetable Oil. Set this aside as well in the fridge. 
• Meanwhile for the Masala Sauce heat the Butter in a large saucepan and add the Onion. Saute for five minutes, and add in the Garlic, Ginger, Chile, Tomato Paste, Cayenne Pepper, and Garam Masala. Cook for five more minutes.
• Add the Crushed Tomatoes and bring to a boil. Reduce heat to low, add the Heavy Cream, and simmer.
• While the sauce is simmering, adjust your oven rack so that the rack is 6 inches from your broiler. Turn the broiler on high, and prep a baking pan with a sheet of aluminum foil.
• Take the Chicken and Yogurt from the fridge, using tongs (or your hands) coat the Chicken completely in the Yogurt mix.
• Place the Chicken on the foil lined pan, and broil for 10 minutes on each side. You should get some lightly charred spots on each sides of the Chicken. 
• Remove the Chicken when it is 95% cooked, and slice into chunks. Place these chunks in the Masala Sauce. 
• Place Jasmine Rice on a plate, and spoon the Chicken Tikka Masala over it. Enjoy!

There's just something I love about cooking Indian food lately too - it's so beautiful looking. I absolutely love the colors, and the simplicity involved in these dishes. They are never overbearing on your tastebuds, instead they complement each other in a nice way. The yogurt on the chicken adds a depth, and it also tames the spice. 

This dish also flowed well, it may seem like a lot is going on but when you're marinating the chicken for 30 minutes, your sauce has already been brought to just a simmer point. Then your able to make the rice and chicken so everything comes out perfectly in under one hour. (I'm all about simplicity on Sundays.)

I have a little treat planned for Tuesday's dish - and yes, I mean that literally. So stay tuned to find out what that treat is! (It's not Indian food!)