Highly regarded as the national dish of England, this British-style curry dish is made from chunks of chicken marinated overnight in spices and yogurt, then served in a tomato curry sauce over rice.
Ingredients
Chicken
- 2 tablespoons vegetable oil
- 2 pounds boneless chicken breasts or thighs, cut into 1-inch pieces
Marinade
- 1 cup plain yogurt
- Juice of half a lemon
- 1 teaspoon fresh ginger, chopped
- 1 teaspoon ground cumin
- 1 teaspoon cayenne
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
Tikka Masala Sauce
- 3 tablespoons vegetable oil
- 1 medium onion, diced
- 1 serrano pepper, diced
- 2 tablespoons garlic, peeled and minced
- 2 tablespoons fresh ginger, peeled and minced
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1 tablespoon tomato paste
- 1 cup tomato sauce, plain
- 1 cup heavy cream
Preparation
- To marinate the chicken: In a large glass or metal bowl, combine all marinade ingredients. Add chicken and toss to coat. Cover and refrigerate overnight.
- For the sauce: In a 6-quart saucepan, heat 3 tablespoons vegetable oil and sauté the onions for 5 minutes over medium heat, until soft and translucent. Add the garlic, ginger, serrano pepper, garam masala, cumin, paprika, coriander, and salt and sauté 3 minutes more. Add tomato paste and cream and simmer for 15 minutes.
- For the chicken: While the sauce simmers, heat 2 tablespoons vegetable oil in a heavy skillet over medium heat. Drain and discard the marinade and add the chicken to the skillet, sauteing until browned on all sides.
- Stir the browned chicken into the sauce and simmer for another 10 minutes, or until the chicken is cooked through.
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