Chicken Tikka Masala Recipe
Ingredients
| Garlic | 5 Clove (5gm), peeled | |
| 1 large onion, peeled and cut into 8 wedges | ||
| 2 to 6 serrano or jalapeno peppers to taste, stems removed, (optional) | ||
| One 1 1/2-inch piece fresh ginger, peeled and cut into thin slices | ||
| 4 to 5 large, vine-ripened tomatoes, coarsely chopped | ||
| 1 cup loosely packed fresh cilantro leaves, soft stems included | ||
| Peanut oil | 3 Tablespoon | |
| Coriander | 1 Tablespoon, dried | |
| Ground cumin | 2 Teaspoon | |
| Paprika | 1 Teaspoon | |
| 2 teaspoons ground dried fenugreek leaves | ||
| Garam masala | 1 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1/4 cup nonfat plain yogurt, whisked until smooth | ||
| 3/4 to 1 cup milk or half-and-half, to taste | ||
| 1 recipe Chicken Tandoori , meat removed from the bone and cut into bite-size pieces | ||
| Chopped fresh cilantro for garnish | ||
Directions
In the work bowl of a food processor fitted with the metal blade and the motor running, process the garlic, onion, and peppers until smooth by dropping them through the feed tube.
Remove to a bowl.
In the same work bowl, process the ginger, tomatoes, and cilantro until smooth.
Set aside.
In a large nonstick saucepan, heat the oil over medium heat and cook the pureed onion-garlic mixture, stirring, until fragrant and golden brown, 7 to 10 minutes.
Add the pureed tomato mixture and cook, stirring as necessary, until all the liquid evaporates, 10 to 15 minutes.
Mix in the coriander, cumin, paprika, fenugreek leaves, 1 teaspoon of the garam masala, and the salt, and add the yogurt in a steady stream, stirring constantly to prevent it from curdling, until it is absorbed into the sauce.
Finally, add the milk, increase the heat to high, and bring to a boil.
Carefully mix in the Chicken Tandoori and simmer over medium-low heat for 5 to 10 minutes to blend the flavors.
The sauce should be of medium consistency.
Add some extra milk or water if it seems too thick or cook, uncovered, over high heat to thicken the sauce.
Garnish with the remaining 1/4 teaspoon garam masala and cilantro and serve.
Remove to a bowl.
In the same work bowl, process the ginger, tomatoes, and cilantro until smooth.
Set aside.
In a large nonstick saucepan, heat the oil over medium heat and cook the pureed onion-garlic mixture, stirring, until fragrant and golden brown, 7 to 10 minutes.
Add the pureed tomato mixture and cook, stirring as necessary, until all the liquid evaporates, 10 to 15 minutes.
Mix in the coriander, cumin, paprika, fenugreek leaves, 1 teaspoon of the garam masala, and the salt, and add the yogurt in a steady stream, stirring constantly to prevent it from curdling, until it is absorbed into the sauce.
Finally, add the milk, increase the heat to high, and bring to a boil.
Carefully mix in the Chicken Tandoori and simmer over medium-low heat for 5 to 10 minutes to blend the flavors.
The sauce should be of medium consistency.
Add some extra milk or water if it seems too thick or cook, uncovered, over high heat to thicken the sauce.
Garnish with the remaining 1/4 teaspoon garam masala and cilantro and serve.
Chef
