Chicken Tikka Masala
Season 2; Episode 7

CategoriesIndian, Main dish, Poultry
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Yield Information
Number of Portions: 3

 Quantity  Unit  Ingredient 
112 teaspoons  coriander seed  
112 teaspoons  cardamom seed  
112 teaspoons  cumin seed  
112 teaspoons  cloves  
4 whole  boneless skinless chicken thighs quartered 
1 cup  cornstarch  
1 teaspoon  salt  
1 tablespoon  vegetable oil  
12   onion julienned 
2 tablespoons  garlic minced 
2 tablespoons  ginger minced 
112 cups  chicken broth or more if needed 
112 cups  coconut milk  
112 cups  plain yogurt  
1 15 ounce can  diced tomatoes  
2 Teaspoons  lemon juice or zest 
1 teaspoon  turmeric  
1 teaspoon  paprika  
12 teaspoon  cayenne pepper optional 
3 cups  cooked basmati rice  
    almond slivers toasted 

If starting with whole spices, place in a heated dry skillet and toast, shaking the pan occasionally, until they become fragrant. Cool and grind in a spice grinder or mortar. Set aside.

Place a skillet over medium heat and add the vegetable oil Warm until shimmery. While oil is warming, place the cornstarch in a bowl, add the 1 teaspoon salt and mix. Dredge the chicken pieces in the mixture, and add to the skillet, being careful not to crowd.

Add the onion, garlic and ginger to the pan. Increase the heat to medium high and stir to combine. Stir occasionally to brown the chicken evenly and cook the onion. Be careful not to brown the onion too much. It does not want to be caramelized.

Add the spice mixture to the pan, stirring to combine. When the spices are fragrant, deglaze the pan by adding the chicken broth, stirring to loosen the browned bits from the pan surface. Add the tomatoes and stir. Turn down the heat and simmer until the sauce begins to thicken.

Stir in the lemon juice and allow to simmer for a few minutes. Add the yogurt and coconut milkslowly and fold gently into the sauce. Simmer for about 15 to 20 minutes, stirring occasionally You want a nicely thickened gravy and thoroughly cooked chicken. If the sauce is getting too thick, add a bit more of the broth and stir.

Taste for seasoning. Add salt if needed. At this point, stir in the turmeric and paprika. Add cayenne if using. Stir to combine and simmer for a minute or two.

Place a cup of rice on a plate Spoon the tikka masala over. Garnish with toasted almonds, if desired. Serve.

Description:
"Indian Chicken Curry Stew"

Cuisine:
"Indian"

NOTES :

  • If you'd prefer, use 3 cups of yogurt in place of 1 1/2 cups each yogurt and coconul milk.
  • Ground spices can be used in place of the whole seeds. Mix equal amounts for the garam masala.