Originally posted by carlton pierre
Danmel, I'd love it if you would share your Chicken Tikka Masala recipe with us. It's one of my favorite foods and would love to see how you make it.
I'd be delighted to. I modified the Bawarchi recipe a bit to make it a little less incindiery for my son.
First take one cup of plain yogurt and mix it with i tsp grated ginger nad i tsp crushed garlic. (If you are near an Indian market, you can but jarred ginger paste and garlic paste). Add 1/4 tsp turmeric, 1/2 tsp chili powder (not the kind for mexican food- you can also get this at an Indian grocery store- if you can't find this, substitute a little less cayenne)
I tsp coriander powder
I tsp Garam Masala and 1/2 tsp ground cumin
mix together. Cut boneless chicken breasts into cubes, Marinate in yogurt mixutre for a few hours in the fridge.
For the gravy:
Chop one onion
Saute the onion in oil and then add 1/2 tsp grated ginger (or ginger paste) 1/2 tsp crushed garlic (or garlic paste) 1/4 tsp turmeric, 2 tsps ground coriander, , 1/2 tsp garam masala, and 1/2 tsp chili powder (sthe same as you used in the marinade) (You can add more chili powder- I like it to have just a little heat.
Saute the onions and spices together then add one 15 oz can tomate suace.
Meanwhile, skewer the chicken and grill until almost cooke dthrough. If you can't grill you can broil the skewers. When almost cooked through, remove form skewers and add to sauce. Cook about 5-8 minutes then lower heat and add about 1/4 cup of half and half. Cook on low heat just a minute or two. Seve with hot basmati rice.
If you like, you can garnish this with chopped fresh cilantro.
I like to make Palak Paneer with this, or if you can't get paneer, you can make spinach with chick peas.
It is easier to make than it sounds! Enjoy!