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Chicken Tikka Masala

Hey KP this one is for you (finally!!!).  

KP is one of my many (second) cousins and requested an Indian dish dedicated to him – due to my pasta post dedicated to my other cousin Geoff (and KP’s brother).  So Kris, I expect feedback and some of that flavored salt you’re making…!

I’ve been sitting on this recipe for a while; I’ve tried to photograph it three times.  The first two times I casually made it look like orange peanut butter… not something yummy you want to eat no matter how much you love peanut butter.  Hopefully this time I’ve done an OK job and avoided the whole peanut butter resemblance thing.

When it comes to summer time dinners I’m always insanely indecisive in regards to what I want to eat.  The thing is, I could probably live off of smoothies, juices, and fresh salads in the summer so naturally I don’t want much past that.  Except Indian!  My saving grace.  **Technical Pause: While the origin of this dish is unknown (India? Pakistan? United Kingdom?), it definitely has a lot of the flavor profiles that I associate with Indian dishes and as such I am going to consider it Indian; no one knows if I’m wrong anyways!** Despite how long it looks like it’ll take you to cook your chicken (it’s really just the marinading that takes the longest!!!) this dish is so easy and hearty.  It’s also a perfect dish to serve if you’re planning on having some company – easy as pie to double it! 

Chicken Tikka
Serves 6
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Prep Time
5 min
Cook Time
1 hr 30 min
Total Time
1 hr 35 min
Prep Time
5 min
Cook Time
1 hr 30 min
Total Time
1 hr 35 min
Ingredients
  1. 1/2 teaspoon ground cumin
  2. 1/2 teaspoon ground coriander
  3. 1/2 teaspoon cayenne pepper
  4. 1 teaspoon salt
  5. 1lb boneless, skinless chicken breasts, trimmed of fat
  6. 1 cup plain whole-milk yogurt
  7. 2 tablespoons vegetable oil
  8. 3-4 medium cloves of garlic, minced
  9. 1 tablespoon grated fresh ginger
Instructions
  1. Combine spices in a bowl. Press the spices evenly onto the chicken; use it all.
  2. Place the spiced chicken on a plate and cover in the refrigerator for 30 minutes to one hour.
  3. In a bowl, whisk together yogurt, oil, garlic, and ginger and set aside.
  4. Once the chicken has been in the fridge for 30 minutes to one hour start your sauce (recipe below).
  5. Fully coat chicken with yogurt mixture.
  6. Preheat oven to 400°F on broil.
  7. Bake chicken on a wire rack with a foil lined baking sheet underneath (to catch the excess yogurt) for approximately 20 minutes (flipping half way). If you don't have a wire rack right on the foil will work.
  8. Remove chicken from oven and let sit for five minutes before adding to sauce.
Adapted from Buzz Feed
Adapted from Buzz Feed
Samantha Potter http://samantha-potter.com/

Masala
Serves 6
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 3 tablespoons vegetable oil
  2. 1 medium onion finely, diced
  3. 3-4 medium cloves of garlic, minced
  4. 2 teaspoons fresh ginger, grated
  5. 1 serrano chile, de-seeded and minced (leave the seeds in if you want a spicier sauce)
  6. 4 tablespoons tomato paste
  7. 2 teaspoons ground coriander
  8. 1/4 teaspoon ground cardamom
  9. 1/4 teaspoon ground cinnamon
  10. 1/2 teaspoon ground black pepper
  11. 1/4 teaspoon cayenne pepper
  12. 1 28-oz can crushed tomatoes
  13. 2 teaspoons sugar
  14. 1/2 teaspoon table salt
  15. 2/3 cup heavy cream
  16. 1/2 cup chopped fresh parsley leaves
  17. 2 cups Basmati Rice
Instructions
  1. Cook 2 cups Basmati rice as per package instructions.
  2. Heat oil over medium heat in a large dutch oven.
  3. Add onion and chile and cook until the onion is golden, approximately 5 to 8 minutes.
  4. Add garlic, ginger, tomato paste, cayenne, coriander, cardamom, cinnamon, and pepper and continuously stir for about 3 minutes.
  5. Add crushed tomatoes, sugar, and salt. Bring to a boil.
  6. Reduce heat to medium-low, cover, and simmer for 15 minutes; stir occasionally.
  7. Stir in cream and return to simmer. Keep on low until chicken is done. Once the chicken is done cut it into bit sized pieces and add it to the sauce.
  8. Add parsley and serve warm with rice.
Adapted from Buzz Feed
Adapted from Buzz Feed
Samantha Potter http://samantha-potter.com/

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