Chicken Tikka Misala

Lately, every time I talk to Moly on the phone and ask what she is cooking for the evening meal, she says...Chicken Tikka Masala! I usually ask this question when she is having company.

So, having never tasted in myself (I do not think), I looked it up and here are 2 recipes for it. I am putting it here on my blog as areminder to make this very soon!

Chicken Tikka Masala
http://www.bigoven.com/174497-Chicken-Tikka-Masala-recipe.html
A popular dish in many Indian restaurants. Supposedly this dish was created in a Glasglow restaurant when a customer ordered some Chicken Tikka and thought it was too dry. He ordered some gravy to go along wth the dish. The chef complied and made a sauce from tomato soup, yoghurt, and spices. The story isn't proven ...but the dish has become very popular. It even became Britain's "true national dish". We really liked this dish. Feel free to adjust seasoning to your own taste. Add more cream if you like. We served it with some homemade Indian flatbread...Paratha[Sidu's recipe~a Bigoven member]. You can also serve it with some homemade Naan bread.
Posted by: ellie36
Ingredients
Chicken Tikka:
0.5 teaspoon ground cumin
0.5 teaspoon ground coriander
0.25 teaspoon cayenne pepper ( I used some chile flakes)
1 teaspoon table salt
2 lbs boneless skinless chiken breast , trimmed of fat (I used 2 1/2 lbs)
1 cup plain yoghurt
2 tablespoons vegetable oil
2 medium garlic cloves minced or pressed through a garlic press
1 tablespoon fresh ginger (grated)
1 Masala Sauce
3 tablespoons vegetable oil
1 medium onion diced fine
2 medium garlic cloves minced
2 teaspoons fresh ginger (grated)
2 jalapenos
1 tablespoon tomato paste
1 tablespoon garam masala
1 can crushed tomatoes
3 teaspoons sugar
0.75 teaspoon table salt
1 cup heavy cream
0.25 cup fresh cilantro (chopped)
1 tsp turmeric
Preparation
FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl.Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Add the crushed garlic and ginger.Rub it on the chicken and drizzle the olive oil. Place chicken in a ziploc bag and refrigerate overnight (or several hours).Take the chicken out from the fridge and add the yoghurt. Make sure it coats the chicken well. Let marinate for another 1-2 hours. In the meantime, get all the ingredients for the masala ready.
FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes.Add crushed tomatoes, sugar, turmeric, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. It is at this point that you may adjust the seasoning and add more spice if you like it spicier. Stir in cream and return to simmer.Remove pan from heat and cover to keep warm.
While sauce simmers, grill chicken on medium heat. Make sure you coat the chicken well with the yoghurt. Also, make sure you oil the grill ...as the chicken can easily stick. You can also do the chicken in the oven using the broiler. Just adjust oven rack to upper-middle position and heat broiler. Dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, and serve over rice.
Tips:
If your sauce is too thick, thin it out with some more cream or milk or chicken stock before serving.
You can also grill the chicken first and keep it warm... then proceed to make the sauce...
Cuisine: Indian Main Ingredient: Chicken
http://www.bigoven.com/174497-Chicken-Tikka-Masala-recipe.html
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Chicken Tikka Masala
http://megatroncat.wordpress.com/2009/10/09/chicken-tikka-masala/
2 pounds of Boneless Chicken Breasts
¼ cup of Plain Yogurt
3 tsp. of Ginger (Adrak) (minced)
3 tsp. of Garlic (Lehsan) (crushed)
¼ tsp. of White Pepper
¼ tsp. of Cumin Powder (Pisa Zeera)
¼ tsp. of Mace
¼ tsp. of Nutmeg
¼ tsp. of Green Cardamom Powder (Ilaichi Powder)
¼ tsp. of Red Chilli Powder (Pisi Lal Mirchain)
¼ tsp. of Turmeric Powder (Pisi Haldi)
3 tbsp. of Lemon Juice (Nimbu Ka Arakh)
Margarine (melted – for basting)
4 tbsp. of Vegetable Oil
2 pounds of Tomatoes (chopped)
2 tsp. of Green Chillies (Hari Mirch) (finely chopped)
2 tsp. of Cloves (Loung)
8 Green Cardamoms (Choti Ilaichi)
2 tsp. of Ginger (Adrak) (julienned)
1 tsp. of Fenugreek
5 ounces of Tomato Paste
10 ounces of Tomato Puree
2 tsp. of Ginger Paste (Pisi Adrak)
2 tsp. of Garlic Paste (Pisa Lehsan)
1 tbsp. of Red Chilli Powder (Pisi Lal Mirch)
Salt (to taste)
3 tbsp. of Butter
2/3 cup of Cream
Honey (Shehed) (to taste)
1) Whisk together all of the ingredients (not the sauce ingredients) in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
2) While doing this, make the sauce. Deseed and chopped green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.
Serving Suggestions: Serve Hot With Plain Rice, Chapati Roti or Nan
Degree of Difficulty:: Medium
Recipe Category: Main Course Chicken/Bird
Recipe Ethnic Group: Pakistani