Saturday, March 16, 2013

Chicken Tikka Masala

I have always loved Indian food, but aside from Curry, I don't usually make any of the other dishes, mainly because I am always worried that I'll mess them up.

Chicken Tikka Masala

Chicken Tikka Masala is one of my favorite Indian dishes, it's been many years since I've had it but I was having such a craving that I decided it was now or never.

You can find many recipe variations in cookbooks and online, I even saw in the grocery store in the spice aisle, one of those McCormick pouch things with all the spices and a recipe.  I'll have to try that one next and see what I think.

Chicken Tikka Masala
Chicken Tikka Masala
Source:  Eating Well

4 teaspoons garam masala (see Note)
1/2 teaspoon salt
1/4 teaspoon turmeric
1/2 cup all-purpose flour
1 pound chicken tenders
4 teaspoons canola oil, divided
6 cloves garlic, minced
1 large sweet onion, diced
4 teaspoons minced fresh ginger
1 28-ounce can plum tomatoes, undrained (I used diced)
1/3 cup whipping cream
1/2 cup chopped fresh cilantro for garn

Stir together garam masala, salt and turmeric in a small dish. Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon of the spice mixture and dredge in the flour. (Reserve the remaining spice mix and 1 tablespoon of the remaining flour.)

Heat 2 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate.

Heat the remaining 2 teaspoons oil in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring often, until starting to brown, 5 to 7 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle with the reserved 1 tablespoon flour and stir until coated. Add tomatoes and their juice.

Chicken Tikka Masala

Bring to a simmer, stirring and breaking up the tomatoes with a wooden spoon. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes.

Stir in cream. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with cilantro.

Chicken Tikka Masala

Note: Garam masala, a blend of spices used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin and coriander. It is available in the spice section of most supermarkets.

Chicken Tikka Masala


  1. I'm book marking this recipe for another time. I'm not big on Indian food simply because I can't stand curry.

    Once we went out to lunch with friends in San Francisco where we lived and my husband pigged out on Indian food. It had so much curry his skin reaked for days. I wouldn't kiss him for a week - his breathe was so bad. LOL.

    He might like this recipe and me too - no curry!

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