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Shalimar's Chicken Tikka Masala




Source of Recipe


Shalimar Indian Restaurant


List of Ingredients




1-inch piece of ginger, minced (about 1 tablespoon)
2 garlic cloves, minced
1 teaspoon chili powder
Salt, to taste
Black pepper, to taste
2 tablespoons minced cilantro
2 tablespoons freshly squeezed lemon juice
2 tablespoons vegetable oil
4 boneless, skinless chicken breast halves
1 large onion, finely chopped
1 red chili pepper (such as jalapeno or serrano), finely chopped
1 small green jalapeno pepper, finely chopped (optional)
1 tablespoon turmeric powder
1/2 teaspoon cumin (or more, to taste)
15-ounce can tomato puree
1 cup heavy (whipping) cream
1 cup milk
Rice or flat bread
Cilantro sprigs, for garnish
Lemon juice, for garnish

Recipe



In a medium bowl, mix together ginger, garlic, chili powder, salt, pepper, cilantro, lemon juice and 1 tablespoon of the vegetable oil. Add chicken breast halves. Marinate at least 1 hour or overnight.

Preheat a grill or oven broiler to high. Thread chicken onto skewers and cook about 12 minutes, turning frequently. Allow to cool; chop into 1-inch squares and set aside.

Meanwhile, in a medium skillet set over medium-high heat, heat oil until it is hot and shimmers. Add onion, red chili pepper and jalapeno (if using); cook 5 to 8 minutes, or until onions are browned and fragrant. Stir in turmeric and cumin; cook 30 seconds (any longer and you risk singeing the spices, which leaves a terrible flavor). Remove from heat until tomato mixture is finished.

Meanwhile, in a separate pan, bring tomato purée to a boil over medium-high heat; add cream and milk. Reduce heat to low and simmer, uncovered and stirring occasionally, until mixture begins to thicken and becomes a pale orange (about 30 minutes). Add salt and pepper to taste.

When tomato mixture has a saucy consistency and a good flavor, stir in onion and spice mixture. Allow to simmer over low heat until warmed through.

(Note: The longer you let this mixture simmer, the more flavor there will be in the finished dish. After 20 minutes, it's fine, but after 2 hours over very low heat, the flavor is much fuller. If sauce becomes too thick, add a splash more milk.)

Add chicken to sauce. Continue to cook over medium-low heat until chicken is warmed through (about 10 minutes).

Serve with basmati rice or flat bread, garnished with cilantro sprigs and a few squirts of lemon juice.

Serves 2 to 4.