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Chicken Tikka Masala

Source of Recipe

Trial and error, based on core recipe from www.cdkitchen.com (with a LOT of changes)


Recipe Introduction

At some point I found a chicken tikka masala recipe on one of the copycat recipe sites. It was a very complicated recipe and also had some ambiguities. I discovered that one can short-circuit the process so that it takes only 30 minutes to make in a pinch (not including marinade time) by using a jar of commercial pasta sauce rather than essentially recreating a homemade one over the course of 20 minutes. It tastes fairly authentic. If you want to shortcut the marinade, all Indian grocers have a wide selection of little boxes of marinades (dry powder) for less than $2.00. Obtain a packet of any good-looking tandoori or tikka (something that doesn't create a sauce!) and follow the recipe on the box.

List of Ingredients

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MARINADE:
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2 cups yogurt
1 teaspoon ginger, chopped
1 teaspoon garlic, chopped
1 teaspoon chili powder
1 teaspoon garam masala
2 teaspoons tikka paste (w/ lime is okay)
1/2 teaspoon salt
2 teaspoons vegetable oil (I use peanut oil)
1 lb. chicken breast, cut into 3/4-inch cubes

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SAUCE:
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24 oz. jar of garlic/onion marinara sauce, non-chunky
1/4 teaspoon ginger, chopped
1 medium onion, chopped (optional)
1/2 teaspoon garlic, chopped (optional)
1/2 teaspoon cumin
1/2 teaspoon garam masala
1/2 teaspoon chili powder
1 cup heavy cream
1 teaspoon chopped cilantro
1/4 cup green onions, chopped (optional)
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Serve with: saffron rice and onion naan



Recipe

1. Marinade chicken in all marinade ingredients at least 4 hours in advance.

2. Mix marinara sauce, ginger, onion (if desired), garlic (if desired), cumin, garam masala, and chili powder in medium saucepan on medium heat for 15 minutes.

3. Add cream, cilantro, and (if desired) green onions. Simmer for 5 minutes. Add salt to taste.

4. Drain chicken from marinade and grill on George Foreman grill or broil until completely cooked. Best if slightly charred, but don't cook until dry.

5. Add cooked chicken to sauce.

Serve with rice and naan.