Chicken Tikka Masala
Method
Step 1: Carefully debone cooked chicken, taking care not to shred it.Step 2: In a food processor, process chilies and ginger. Add tomatoes with juice and puree until smooth.
Step 3: In a large saucepan, melt 1/4 cup (50 ml) of the butter over medium heat. Add one-third of the chicken and saute until edges begin to brown, 3 to 4 minutes. Transfer with a slotted spoon to a bowl. Brown remaining 2 batches of chicken in the same manner, adding 2 tbsp (25 ml) of the remaining butter as needed to prevent sticking.
Step 4: Melt remaining 2 tbsp (25 ml) of butter in saucepan. Reduce heat to medium-low. Cook, stirring and scraping up all browned bits. Stir in 4 tsp (20 ml) of the cumin seeds and paprika. Stir rapidly for 1 minute.
Step 5: Pour in tomato mixture and return to a gentle boil. Cook, uncovered, stirring frequently to allow flavors to blend, about 10 minutes. Add cream, salt, chicken and accumulated juices. Simmer, uncovered, stirring gently a few times and scraping bottom to prevent burning, until chicken is heated through, 10 to 12 minutes.
Step 6: Stir in garam masala and remaining cumin. Remove from heat and cover. Let stand for 10 minutes before serving. Serve garnished with cilantro.
Step 7: Serve hot by itself or with meal
Step 8: This dish was called Chicken Makhanwalla (Butter Chicken) until the British adopted it as their favorite Indian dish and its name morphed into this one.
Step 9: Chicken Tikka means "bite-size boneless chicken."
Step 10: This dish is better prepared ahead. Let cool, cover and refrigerate for up to 4 days or freeze for up to 3 months.
Step 11: Reheat on very low heat or in microwave. (If made ahead, add fresh cilantro and a little additional garam masala and cumin before serving)
Step 12:To toast cumin seeds: Spread seeds in a layer in a heavy dry skillet. Cook over medium heat, shaking skillet occasionally to toast evenly, until seeds are a little darker and aromatic, 3 to 4 minutes. Let cool. Grind to a powder in a spice grinder.
Step 13:Tip on marinating Chicken Tikka, Make holes in the chicken by fork so that marinate gets inside the chicken well.
Step 14:Tip on making Cilantro past, Make cilantro paste by grinding teaspoon.
Ingredients
