Friday, May 27, 2011

Chicken Tikka Masala Part 2

This recipe really is fun to make.  I am hoping you enjoy it as much as I have.  One of my favorite things about making Indian food is the smells that fill your home.  It makes me smile to think about how much I love when Santosh first realizes that I am making Indian food for him.  The smell drifts downstairs to his office and I know exactly when he realizes he is having Indian food for dinner.  He is always douses with compliments.  Doesn't that make you want to try to make loved ones?!?

Lets start with some beautiful spices.  You will need Salt, Paprika, Garam Masala, and Cumin.  If you listened to me yesterday you should have enough cumin seeds already toasted and ground (review previous post on how to make). 
Finely dice one Serrano pepper
Melt 1 TBS of butter.
Add the Serrano pepper along with 1 TBS Ginger-Garlic paste to the hot butter.
Fry the Ginger-Garlic paste and pepper for about 2 minutes and then add your beautiful spices and mix well.
Pour in 8 oz of delicious tomato sauce.
Then add 1 cup of Heavy Whipping Cream.
Stir well and simmer for 20 minutes.
While your sauce is simmering take your chicken and place it on a hot grill.  You can oil the grates before placing the chicken on it (helps it not stick...I always forget to though).
I usually have my grill around 500 degrees and cook 7 minutes on one side and 5 minutes on the second side
After 20 minutes of simmering the sauce has thickened up and it is ready for the delicious spicy chicken.
I try to let my chicken set for 5 minutes after taking it off the grill.  This allows the juice to settle back into the chicken verses running across your cutting board.
I usually like to cut the chicken in pretty big chunks but today I halved my normal size.
Add the chicken to the thickened tikka masala.
This is 4 chicken breast. I always double it!
Stir the chicken in good and then simmer for 10 minutes UNCOVERED! (I have found that covering brings the oils and butter to the top...doesn't look me... I learned the hard way )
Now it is ready to eat.  Oh man it is delicious!
Add some beautiful Basamati rice and life can't get much better.  This is seriously one of those meals that you can't stop eating and then you regret later when it settles and you realize you ate 4 helpings and you should have only ate 2.  It is just that good though.

Continued recipe from Chicken Tikka Masala Part 1

  • 1 tablespoon butter
  • 1 tablespoon ginger-garlic paste
  • 1 Serrano pepper, finely chopped
  • 1 tablespoon garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1-2 teaspoon salt, or to taste
  • 1 (8 ounce)can tomato sauce
  • 1 cup heavy whipping cream
  • 1/4 cup chopped fresh cilantry (optional)


  • Preheat a grill for high heat.
  • Lightly oil the grill grate. Place chicken on grill and discard marinade. Grill until juices run clear, about 7 minutes on first side and 5 minutes on other side.
  • Melt butter in a large heavy skillet over medium heat. Saute ginger-garlic paste and jalapeno for about 2 minutes. Season with cumin, paprika, garam masala, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
*** Another helpful hint: I also double the sauce recipe EXCEPT for the Serrano pepper.  I always double everything but the pepper.  Hope you enjoy!

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