Friday, 22 February 2013

Chicken Tikka Masala, More or Less

This was one of the first recipes I ever posted, although I called it Red Spicy Chicken then, and as such I don't think it has ever gotten nearly as much attention as it deserves. It's one of my favourite chicken dishes. and it's quick enough to make as a weeknight supper, but good enough to serve to company - a great combination.

I made about a recipe and a half recently for some guests, and it wouldn't all fit in my pan at once, so I cooked the chicken, put it in a casserole dish, cooked the sauce then poured it over the chicken, and reheated the whole lot in the oven for half an hour at 350°F before serving it, which made it particularly suitable for company. No last minute fussing whatever. 

It's interesting (to me at least) to see how my recipe posting style has evolved since I first began blogging. Originally I made the ginger-garlic paste separately, and froze it in advance, which has real advantages for making this quick and easy.

2 to 3 servings
45 minutes - 20 minutes prep time


Make the Ginger-Garlic Paste
4 to 6 cloves of garlic
3" x 1" x 1" peeled fresh ginger

Peel the garlic. Peel and slice the ginger, and mince them finely together, until they are basically a rough paste. Set aside.

Make the Sauce:
1 cup plain yogurt
2.75 ounces tomato paste (1/2 small tin) OR 1 cup tomato sauce
1 teaspoon salt
¼ teaspoon hot red chile powder (or to taste)
2 tablespoons sweet Hungarian paprika
½ teaspoon crushed black pepper
1 teaspoon crushed fennel seeds

Mix the yogurt and tomato paste and sauce until smoothly blended. Mix in the spices. 

Finish the Chicken:
1 tablespoon mild vegetable oil
4-6 skinless, boneless (300 g to 450g) chicken thighs


Heat the oil in a large skillet. Brown the chicken well on both sides. Add the ginger-garlic purée, and mix in well. Cook for a minute or so more, then add the yogurt sauce mixture and reduce the heat.

Continue simmering the chicken, stirring frequently, for about 20 minutes, until the sauce thickens and coats the chicken. It will seem curdled at first, but it will re-solidify as it cooks.

Serve over steamed rice.





Last year at this time I made Cocoa Cream Puffs

1 comment:

caitlin said...

I made this tonight for dinner and it was WONDERFUL. Next time will make more sauce ... I could eat that forever. Thanks!