Log in

No account? Create an account

Josh-D. S. Davis

Xaminmo / Omnimax / Max Omni / Mad Scientist / Midnight Shadow / Radiation Master

Previous Entry Share Next Entry
JD's Chicken Tikka Masala
Josh 201604 KWP
Tandoori Chicken:
Tikka = little bit(s)
Masala = Roasted Spices
Curry = Western word for Sauce, Gravy, or stew

Bay Leaves 3 to 4
Cardamom 3/4 tsp
Cassia bark 6cm to 7cm
Cayenne or Chili powder 1/2 to 1 teaspoon (spice and color)
Cloves 1 tsp whole
Cilantro 1 bunch, washed, long stems cut off
Coriander 1/2-1 teaspoon
Cumin 1/2-1 teaspoon
Fenugreek 1 tablespoon
Ginger 1 piece, thumb sized, peeled, grated (2 teaspons)
Nutmeg 1 Tbsp (1 or 2 pods) freshly grated
Onion seeds 1/2 teaspoon
Paprika 1-2 teaspoons
Peppercorns 1 tsp(12 seeds)
Turmeric 1/4 - 1/2 teaspoon (color)
Sautee These
Mustard Seed Oil, 2tbs
Onions 1 1/2 , finely chopped
Garlic 4 cloves, peeled and minced (2 teaspoons)
Green Chilis (or Jalapeños), 2 (seeds and all), minced
Salt 1/2 teaspoon
Meat & Marinade
chicken breasts, cubed, 2 pounds
Lemon Juice 1/4 cup
Vinegar 1/4 cup
Tomato, 1 large, or 1 tin of stewed
Tomato Paste 3oz
Coconut Cream 8 oz unsweet (or yogurt, plain if you tolerate it)

Instruction 1 - Toast the Spices
Warm skillet to medium
Add mustard oil
Toast bay leaves and fresh, whole spices in olive oil until lightly browned.
Grind spices in a spice mill
Add half of spices to marinade
Set half of spices aside

Instruction 2 - Marinate the Chicken
Cube chicken & marinade overnight in the fridge
* in Vinegar & lemon juice (faster, less tasty)
* OR Yogurt (better coating)

Instruction 3 - Grill the Chicken (optional)
Grill chicken at 800F on skewers
2 minutes each side, baste with butter on each flip.

Instruction 4 - Make the sauce
Sautee garlic, onions, peppers
Add salt
Add remaining spices
Cut up tomato and add to skillet
Add cream/yogurt
Add tomato paste
Add chicken & marinade
Cover and cook on low, stirring occasionally, until flavors are melded to your liking.

Serve with yellow rice (rice, turmeric, butter).
Serve with Naan (bubbled, tandoori), Roti (unleavend, griddle cooked, like soft tortillas) or Chapati (thinner than Roti)

This is not really authentic. It's vaguely similar to both Tandoori Chicken Tikka and Chicken Tikka Masala.

I didn't find any good recipes, so this is just my own starting point. I haven't figured out how to get that awesome orangey red color. It will look pretty brown, but it will taste good and spicy.

Some people sieve the spice/liquid slurry. So far as I can tell, there are hundreds of ways of making this. Whatever you can manage is OK. Any personal cooking tweaks are OK. Less spice is OK, but will affect flavor. Maybe diced bell peppers, and smoked paprika in lieu of the chili peppers.

To save time:
* Use Rotel instead of chili's and tomatoes.
* Use ground spices, untoasted
* Discard bay leaves instead of grinding
* Use ground mustard + olive oil instead of mustard oil
* Skip the marinade

  • 1
The orangered color is artificial. :)

I thought maybe so, but I'd read about straining the sauce, and realized I also put in too much of the brown/green spices in comparison to the red spices.

Anyway, as long as it's tasty, who cares, right? :)

  • 1