Tikka Masala, often described as the crown jewel of Indian cuisine, is a dish that truly encapsulates the rich and diverse flavors of this vibrant culture. A delicious and aromatic creation, Tikka Masala combines tender marinated pieces of meat or vegetables, lovingly cooked in a creamy tomato-based sauce, enriched with a medley of spices that awaken the senses. The tantalizing blend of flavors, from the warm embrace of garam masala to the slight tang of yogurt and tomato, makes this dish a feast for both the palate and the soul. My son and I started eating Tikka many years ago at a small restaurant nearby. The restaurant went out of business so I had to learn to make it on my own. Now, it’s probably my favorite personal dish, and one I am asked to make by others. We love Tikka so much that when we go to our local soccer game (our team is called the Timbers), 95% of the time we pair the Timbers with Tikka. We have two favorite restaurants we go to, we just ask, “Are we going to India before the game?” Yes is the usual answer!
Let’s embark on a culinary journey to learn how to prepare this iconic Indian classic and savor the delight it brings to every bite.
Get some garlic naan as a perfect addition to this really amazing meal.
Combine in a small bowl:
6 cloves garlic finely grated
4 teaspoons ginger finely grated
4 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
Divide in half/set aside.
Mix in another bowl:
1-1/2 cups whole milk yogurt
1 tablespoon kosher salt
Add half of the spice mixture above
Add in whole chicken breasts (I use 6 breasts) and coat.
Cover and chill for 4-6 hours
(if you don’t have time, it’s ok not to chill for 4-6 hours, but it’s sooooo much better if you do….and tender!)
Heat in a large pot:
1 cube butter and brown
1 white onion thinly sliced
Then add:
12 ounces tomato paste
6 cardamom pods crushed
1 teaspoon crushed red pepper flakes
Cook over medium heat until tomato paste has darkened (about 5 minutes)
Add half of spice mixture above and cook, stirring often until bottom of pot
Now add to pot mixture:
28 ounce can fire-roasted tomatoes
2 cups heavy cream
1 bunch of cilantro (chopped)
Broil the Chicken and Finish Up
Line a baking sheet with foil and arrange chicken on baking sheet.
Broil until chicken starts to blacken (it will not be cooked through in some places).
Cut chicken into bite-size pieces or strips, add to pot, simmer until chicken is cooked through.
I pour the leftover yogurt mixture into the pot also for extra deliciousness.
Serve over basmati rice.
Ingredients:
Related 38 Hertz Articles:
The Joy of Cooking
Celebrate Onam
