Food Lion Kitchen: Chicken Tikka Masala
Roanoke Catholic School's Executive Chef, Peter Radjou, shares how the secrets to a classic Indian dish, Chicken Tikka Masala.
Chicken Tikka Masala Recipe:
Serving for 4
1 ½ lbs boneless skinless chicken cut in 1'' cubes
1 cup Plain Greek yogurt
2 tsp Chili Powder
1 tsp Cumin Powder
1 tsp Garam Masala powder
1 tbs lemon juice
1 tsp salt
1 tsp Ginger paste
1 tsp Garlic paste
6 bamboo skewers
2 tbs unsalted butter
1 large yellow onion sliced
3 large vine ripe red tomatoes chopped
1 tbs tomato paste
1 tsp ginger paste
1 tsp garlic paste
1 tbs Corrinader powder
1 tsp Cumin powder
1 tbs Chili powder
1 tsp Garam masala powder
Salt to taste
1 tsp Fenugreek leaves dry
1 cup Whipping cream
Cilantro for garnish
X Marinate chicken for a minimum of three hours or overnight
X Soak bamboo skewers in water and thread chicken on skewers, discard marinade
X Grill or broil chicken turning occasionally to cook through about 8 minutes and reserve
X For sauce melt butter on med heat and saute onions until translucent.
X Add ginger and garlic and saute until cooked
X Add chill, corriander and cumin powder and cook for couple of minutes stirring constantly.
X Add chopped tomato and cook for a few minutes until the tomato is cooked.
X Stir in tomato paste and salt
X Remove of the stove and let it rest for about 10 minutes or until cool enough to blend.
X Bring the blended gravy to a boil and then add the cooked Chicken off the skewers
X Reduce heat and allow it to simmer while adding the heavy cream, garam masala powder and fenugreek leaves.
X Serve with steamed basmati rice, or Naan (Indian flat bread)
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