Chicken Tikka Masala

Eastern Oregon, where Brenda grew up, isn’t a place known for it’s diverse cuisines from around the world. When Brenda moved to NYC she suddenly had access to new cuisines, and her love of food fueled her curiosity to try new dishes.

Indian food was one of the cuisines Brenda discovered for the first time in NYC. The blends of fragrant spices that were totally new to her . . . obviously, Naan was her first favorite and Brenda quickly developed a love for other Indian dishes.

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Chicken Tikka Masala

Marinade

In a small bowl, combine:

1/2 cup plain yogurt

1 1/2 Tbsp lemon juice

1 tsp cumin

1 tsp salt

1/4 tsp red pepper

3/4 tsp black pepper

3/4 tsp cinnamon

3/4 tsp ground ginger

Stir until combined, then add:

1 lb chicken, cut into 1" pieces 

Stir to completely coat with marinade. Refrigerate for 1 hour.

While marinading . . . 

In a medium saucepan, sauté:

2 Tbsp butter

2 tsp garlic cloves, minced

1/4 cup onion, finely diced

1 Tbsp jalapeno, minced

Add:

1 Tbsp ground coriander

2 tsp garam masala

1 tsp ground cumin

1 tsp paprika

1/2 tsp salt

Cook for ~1 minute, until fragrant, then add:

1 (14.5 oz) can crushed tomatoes

1 (8 oz) can tomato sauce

Simmer ~30 minutes.

Broil chicken . . .

1. Preheat oven to Broil setting (~450F)

2. Line quarter sheet pan with tinfoil

3. Evenly distribute marinated 1" chicken pieces, separated for even cooking

4. Place pan in oven, broiling for 5 minutes

5. Remove from oven and let rest 1 minute

While chicken rests . . . .

Combine in a small bowl:

1/2 cup heavy cream

1/2 cup whole milk

Stir together and temper by adding:

1 Tbsp of the simmering sauce

Stir smooth and repeat, adding & whisking 3 more tablespoons of sauce.

Add tempered cream back to simmering sauce.

Stir until smooth (or emulsify using an immersion blender) and add:

Broiled chicken

Continue simmering 5 minutes.

Garnish with:

1/4 cup fresh cilantro, chopped

Serve hot.

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 Brenda’s tips:

• Serving size: 4

• Amazing with Naan & rice

• Amazing as leftovers (I don't generally like leftovers)

• Garam Masala is a blend of toasted spices ground into powder and often used in the preparation of Indian food.

Naan (Indian Flatbread)

The traditional method for cooking naan is draping the dough over a gadhi (round cloth pillow) and pressing against the wall of a tandoor oven, cooking until the top puffs up and browns. A tandoor is a cylindrical clay or metal oven. Since the average home-cook doesn't have access to a tandoor, we've provided two alternate methods below.

This recipe can be prepared by hand, in a food processor or in a bread maker*.

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Naan (Indian Flatbread)

In a small bowl, mix together:

3/8 cup plain yogurt

1 egg yolk

2 T oil

3/8 cup water (adjust as needed)

*Ingredients should be equal to 1 cup when combined. Adjust water as needed.

Set aside.

Combine in a large mixing bowl:

2 cup (10 oz) flour

1 tsp yeast

1 tsp salt

2 tsp sugar

Sift together. Add:

Liquid mixture

Stir together until shaggy dough forms. Knead ~5 minutes until dough is smooth. If needed, while kneading add additional:

1/8 cup (1 oz) flour

Divide into 4, cover and let rest for 1-2 hours.

Cooking directions:

Method 1:

Only for those who prefer life at the edge of danger . . .

1. Place 10" cast iron skillet in oven and preheat to 450F for 10 minutes

2. Remove hot skillet from oven and pour in 1 tsp of oil, CAREFULLY use a paper towel to oil surface

3. Return skillet to oven

4. Select one ball of dough, press into a 9" circle using a rolling pin

5. Pierce the 9" circle all over with a fork

6. Mist top surface with water

7. CAREFULLY transfer to hot cast iron skillet in oven, close door and cook for 2 minutes

8. Open oven and turn flatbread over, close door and cook for additional 20 seconds

9. Remove naan from skillet, transferring to a covered dish and slather in butter

10. Repeat steps 4-9 with remaining balls of dough

11. Serve hot

Method 2:

Safe as any cooking venture ever is . . . 

1. Heat 1 tsp oil in 10" cast iron skillet over medium heat on stovetop

2. Wipe oil out of skillet with paper towels

3. Select one ball of dough, press into a 9" circle using a rolling pin

4. Pierce the 9" circle all over with a fork

5. Mist top surface with water

6. CAREFULLY transfer to hot cast iron skillet on stovetop, cover immediately with lid

7. Cook for 2 minutes until the bottom is browned

8. Flip naan, cover and cook for ~2 minutes longer

9. Remove naan from skillet, transferring to a covered dish and slather in butter

10. Repeat steps 3-9 with remaining balls of dough

11. Serve hot

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Brenda’s tips:

• Serving size: 4

• America's Test Kitchen recommends the covered skillet stovetop method.

• Makes a great side dish to Chicken Tikka Masala

• Covered dish: pot or skillet with fitted lid works best

*Bread maker instructions:

• Add dry ingredients first and then the liquid ingredients.

• Start the "dough" cycle and allow to run for 5-8 minutes, until dough is nicely kneaded.

• Remove from machine and divide into 4, cover, and set aside to rest for 1-2 hours. Resume directions above.

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Window to B’s kitchen…