Forget take-out Chicken Tikka Masala! Akanksha Behari, owner of custom-art bakery CakeOholic in Basking Ridge, shares her recipe for this popular Indian dish. Visit her at facebook.com/aksbehari.
Chicken Tikka Masala (Butter Chicken)
Serves 4
2 lb chicken thighs or breasts, cut into cubes*
1 tsp turmeric
1 tsp cumin powder
Salt
2 tbsp minced ginger
3 tbsp minced garlic
1 tbsp Greek yogurt
2 tbsp vegetable oil
1 c tomato purée
1 c heavy cream
½-1 c whole milk (depending on desired consistency)
2 tsp garam masala (curry powder)
Chili powder (to taste)
1 tbsp dried fenugreek leaves (optional)
Fresh cilantro, chopped, for garnish
1 c basmati rice
* Vegetarians can substitute paneer or tofu for chicken
Marinate chicken with turmeric, cumin, salt, ginger, garlic and Greek yogurt for at least 30 minutes to 1 hour (overnight is best).
In a pot, heat oil, add 2 tbsp minced garlic and 1 tbsp minced ginger and fry until it turns slightly golden brown.
Add tomato purée and cook until oil separates out.
Add cream and milk, bring to a boil and then simmer for at least 10 minutes.
Add salt, garam masala and chili powder. Cover and simmer on low.
In another pan, cook/braise the chicken (you also can do this in the oven or grill to char just the outer crust), keeping it slightly underdone. Add chicken to the gravy.
Optional: Add dry fenugreek for a wonderful aroma and taste, cook for another 5 to 7 minutes until all the oil separates and the gravy tastes like heaven.
Rice
Soak rice in water for at least 30 minutes.
Fill pot with water and 1 cup rice.
Once the rice and water comes to a boil, lower the heat and simmer for 5 minutes.
Drain the rice using a strainer then cover the rice in the pot with a lid to allow it to cook in the steam.
Serve over rice and garnish with fresh chopped cilantro.
