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Chicken Tikka Masaala

Sometimes Nik likes to play with her food too! When I do, I most often do exotic dishes. I have a wanderer’s taste buds and I love food from nearly anywhere that makes food.

This recipe comes from Food Network’s own Aarti Sequiera (who, by the way, started out as a food blogger). Since her recipe is so simple, I’m going to just link you to it so you can download and print at your leisure. But please do read below the modifications I made to it:

  • The recipe calls for marinating the chicken for about an hour or two on the counter in Greek yogurt (woot!). I marinated overnight (actually two overnights because I didn’t get to cooking it when I wanted to, but the intention was overnight). The longer you marinate meat in yogurt, the more tender it will become.
  • Instead of using Butter in my oil, I used Blue Bonnet Light. I can’t attest to whether omitting it is a good idea or not.
  • I did not use dried fenugreek leaves as a) I don’t know what the heck they are and b) I didn’t have any (but apparently Amazon does…go figure…)
  • I used cauliflower rice as opposed to basmati rice and skipped the naan

And here are a few suggestions:

  • If you make the ginger garlic paste (and lookit…Amazon sells that too!), do make sure you pulse it really well in your food processor. I also have it on good authority from a friend who works for a spice company that it’s good to freeze ginger root before trying to grind it. At any rate, my ginger garlic paste was stringy and noticeable in my dish.
  • Consider using canned whole tomatoes instead of fresh. Either that or peel the tomatoes (easiest method: dip in boiling water for three seconds. Skin comes right off). I used just whole tomatoes and the skins got sort of tough and plasticky which neither me nor the divas liked.
  • This is a no-brainer but I will re-iterate Aarti’s instructions. If you don’t like spicy, DE-SEED the serrano peppers!
  • And while we’re on the subject of heat, for goodness sakes, don’t touch anything on your body after handling the peppers until you’ve washed your hands!!!

With that, I release you to check out Aarti’s recipe and have an Indian love thang going on for yourself.

And remember to keep playing with your food!

Chicken Tikka Masaala
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