Wednesday, May 25, 2011

Chicken Tikka Masala (Best recipe yet...)

This is my new all time favorite recipe (Santosh agrees).  I have tried several Chicken Tikka Masala recipes but finally arrived what I think is the perfect recipe.  I have made it numerous times since discovering it.  Every time I have company over that enjoy eating Indian food I make this recipe.  I like to make it for Indian gatherings to impress everyone (still trying to prove I CAN cook Indian food!)  I even made it just for fun and put it in my freezer.  I critiqued the recipe the first couple of times I made it and now I finally think it is perfect for us.  That does NOT mean it will be perfect for you.  The spice level is a medium (definitely not mild).  Not too spicy for me and not too bland for Santosh...just perfect.  I hope you will be able to enjoy this recipe as much as we have.  This is a 2 post recipe.  Today we will work on the marinade and tomorrow we will finish up with the sauce and grilling.  YUMMY!!!    
Start off with toasting 6 tsp of cumin seed (this will save you a step tomorrow) or buy cumin powder (much easier way but not as fresh)
After the seeds start filling your house with a wonderful fragrance then you need to grind the seeds into a powder
The seeds should look something like this.

1 cup of plain yogurt per 2 boneless skinless chicken breast
I love Indian spices.  They smell delicious.  They look delicious.  They taste delicious!
Add 1 TBS of lemon juice to yogurt
2 TBS Ginger-Garlic Paste (recipe to following in another post)
Add the spices to the yogurt mixture and mix well.
Take 2 boneless skinless chicken breast
and put slits into them. Be careful not to cut all the way through.  This allows the marinate to seep into the chicken.
Place slit chicken into Ziploc bag
add the yogurt marinate to the chicken and allow to marinate in refrigerator for 12-24 hours.


  • 1 cup plain yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon cayenne pepper
  • 2 teaspoons freshly ground black pepper 
  • 2 tablespoon ginger-garlic paste (recipe to follow)
  • 1 teaspoon of salt
  • 2 boneless skinless chicken breasts


  • In a large bowl, combine yogurt, lemon juice, cumin, cayenne pepper, black pepper, ginger-garlic paste, and salt. 
  • Cut slits into chicken breast to help the flavor to penetrate throughout the chicken.
  • Place chicken in ziploc and add marinate.  Refrigerate chicken for 12-24 hours.
Helpful Tip:
*** I always double by putting 4 chicken breast and double the marinate and let it set overnight in the refrigerator.  

Recipe continues tomorrow!

No comments:

Post a Comment