An Indian Delight
- Sep 23, 2016
- 2 min read
Tikka Masala
I love this recipe as do many of my dinner guests. It takes time to make this dish but I have tried to minimize that by using garlic and ginger from a jar (both are pastes) and canned tomatoes. I have adapted this recipe from one created by Aarti Sequeira of Food Network fame.
Ginger-Garlic Paste:
1/4 cup crushed garlic
1/4 cup minced ginger
1/8 cup canola oil
Whisk the ingredients together to form a paste.
Marinade:
1 cup plain yogurt
3 tablespoons Ginger-Garlic Paste
1 teaspoon kosher salt
black pepper to taste
4 boneless, skinless chicken breasts
Whisk the ingredients together. Place the marinade in a plastic bag with the chicken. Can be marinaded for 3 to 4 hours or overnight.
Sauce:
2 teaspoons olive oil
3 tablespoons butter
1/4 cup Ginger-Garlic Paste
2 Serrano peppers, minced (leave the seeds out for a less spicy dish)
2 tablespoons tomato paste
1 teaspoon garam masala
2 teaspoons paprika
2 - 14.5 oz. cans dice tomatoes, drained
1 teaspoon kosher salt
1 cup water
1 cup heavy cream
Put the olive oil and butter in a medium sized pan and cook over medium heat. When the butter is melted, add Ginger-Garlic Paste and Serrano peppers and sauté until light brown around the edges. Add the tomato paste, stir until smooth and cook until it darkens in color. Add garam masala and paprika and cook for about a minute. Add the tomatoes salt and water, bring to a boil then reduce to simmer. Cook until thickened, about 20 - 25 minutes. Let the sauce cool a little then place it in a blender to puree. While sauce is cooling, cook the chicken in a grill pan or an outdoor grill, shaking off some of the marinade. Put the sauce back in the pan with the cooked chicken and simmer for about 10 minutes. Add the cream and stir until incorporated. You can garnish with cilantro and serve it over Basmati rice. Trader Joe's Garlic Naan bread is great to serve with this. The remaining paste can be stored for later use for up to 3 weeks. Trader Joe's also has the minced garlic and ginger that I use for this dish. Also, look for my recipe for Indian-spiced green beans in my On the Side section.
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