Prep 1 hr 30 mins
Cook 30 mins
This recipe appeared in the Chicago Tribune on 4/17/02. The dish has turned out to be extremely popular but be advised that it's very spicy when the recipe proportions are adhered to. Unless you want a super-hot dish, I recommend cutting back on the ground red pepper in the marinade. It may also be a good idea to remove the seeds and veins from the jalapeño chile in the sauce.
- 680.38 g boneless skinless chicken, cut in 1 inch cubes
- 236.59 ml plain yogurt
- 29.58 ml lemon juice
- 9.85 ml ground cumin
- 9.85 ml ground red pepper
- 9.85 ml black pepper
- 4.92 ml cinnamon
- 4.92 ml salt
- 1 piece minced ginger (1-inch long)
- 6 bamboo skewers (6-inch)
- 14.79 ml unsalted butter
- 2 garlic cloves, minced
- 1 jalapeno chile, minced
- 9.85 ml ground coriander
- 4.92 ml ground cumin
- 4.92 ml paprika
- 4.92 ml garam masala (buy in Indian market)
- 2.46 ml salt
- 226.79 g can tomato sauce
- 236.59 ml whipping cream
- 59.14 ml chopped fresh cilantro
- Soak bamboo skewers in water.
- Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.
- Discard marinade.
- For sauce, melt butter on medium heat.
- Add garlic & jalapeno; cook 1 minute.
- Stir in coriander, cumin, paprika, garam masala & salt.
- Stir in tomato sauce.
- Simmer 15 minutes.
- Stir in cream; simmer to thicken- about 5 minutes.
- Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
- Remove chicken from skewers; add to sauce.
- Simmer 5 minutes.
- Garnish with cilantro Serve with basmati rice, naan or pita bread.
- Note: You can make your own garam masala. McCormick also makes garam masala; it's available in super markets.
This recipe is my favorite Indian recipe so far... it tastes authentic! It's just like the Chicken Tikka Masala at my favorite Indian restaurant, and that's a first. I've made this recipe several times and found that instead of the marinading step, you can stir fry the chicken cubes in 2 tbsp of Tandoori Masala and it tastes just as good (if not better) and speeds up this recipe by quite a bit. Some other changes I've made to tweak it to my liking: I add small a white onion, one green pepper, 1tbsp of cayenne, and I substitute the 1 cup of whipping cream for 3/4 cup of half and half and 1/2 cup of plain yoghurt (still comes out very creamy). I highly recommend this recipe to anyone who craves a taste of India without having to go to a restaurant!
I've made this several times now and have learned a few things. 1) Grilling the chicken is an unnecessary step. Broiling is easier or you could just saute the meat with the garlic and jalapenos. 2) If you're using coconut milk instead of cream, go with the REAL high-fat milk, not the lite stuff. The difference in texture and creaminess is worth it. 3) I make this with sweet potatoes sometimes instead of chicken. Cube the taters and marinade, then grill in foil until they're nice and soft (but not mushy). Add them to the sauce once the sauce is almost done. 4) Halving the cayanne in the marinade is a good idea unless you are insane and really want to blow your head off. This is fantastic and delicious!
I make this recipe once a month. It is my standard Chicken Tikka Masala recipe. I recently made it for the family. Friends of mine have often mentioned that this is their favorite Chicken Tikka Masala. It's better than many dishes I've had at restaurants. I agree with another reviewer who bakes and broils the chicken. I rarely grill it, unless there's someone I'm cooking for who loves to have chicken grilled. Don't worry about being too picky about certain creams/yogurt. I've used whipping cream, milk, yogurt, half/half, etc. People can never tell the difference. It's more noticeable if you don't use the right spices. Doing this review has made me crave some more!