Chicken tiki masala is widely believed to have originated from the British but has deep Indian roots. Its tender chicken, covered in, spiced tomato-based sauce. Ms.Drzik’s food class is making it right now, and everyone is loving it.
1.5 pounds chicken breast or thigh meat cut into 1-inch cubes, 1/2 cup Greek yogurt
1.5 tablespoons garam masala, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 4 tablespoons butter divided, 1 onion diced (about 1 cup), 1 tablespoon fresh ginger grated
2 cloves garlic minced (about 1 tablespoon), 14.5 oz. Canned crushed tomatoes or pureed
1/4 teaspoon cayenne pepper, 1/2 cup heavy cream (whole or coconut milk can also be used)
Naan bread, or basmati rice to serve with(optional)
Obviously, you might not have all of these readily available; the actual recipe has the links to whatever you need. The link will be at the bottom.
Once you have all your ingredients ready, it’s time to start cooking.
Marinate the chicken in the yogurt (1/2 cup), 1/2 tablespoon of the garam masala, kosher salt (1 teaspoon) and black pepper (1/4 teaspoon) for at least 20 minutes or overnight.
Heat 2 tablespoons of butter in a large, deep skillet or pot over medium-high heat.
Brown the marinated chicken on both sides over very high heat- it shouldn’t be fully cooked; you’re just trying to get some color on it (about 2-3 minutes on each side). Remove from the pot and set aside.
Add remaining 2 tablespoons of butter to pot and sauté the onions over medium heat until very soft, about five minutes.
Stir in the remaining 1 tablespoon garam masala and cayenne pepper (1/4 teaspoon). Sauté for a minute or so, until spices are toasted and fragrant.
Add the 2 cloves minced garlic and minced fresh ginger (1 tablespoon) and sauté for approximately 1 minute, or until fragrant.
Pour in the 14.5 oz. crushed tomatoes and add the browned chicken. Bring to a simmer, cover, and cook on low for about 15 minutes, or until chicken is fully cooked.
Stir in the heavy cream (1/2 cup). Taste and adjust seasoning if necessary.
Serve over rice with naan, garnished with chopped fresh cilantro and sliced fresh jalapeños, if desired.
Once it’s done, plate it and enjoy it!
