Random Observation/Comment #374: Chicken Tikka Masala and Palak paneer are my favorite go-to Indian dishes. I’d make the Palak Paneer, but I have no idea how to make that cottage cheese taste even close to that good.
Recipe: Something Indian – Chicken Tikka Masala
I have to admit, I was very intimidated by this recipe. It required a complex marinate for the turkey breast and an open grill with skewers to cook the chicken. However, after measuring all the different spices, it all worked out smoothly. I never realized there was tomato sauce in Chicken Tikka Masala…
- Measure out the marinade proportions. I used a touch of curry to the whole thing and lightened up on the cumin.
- I didn’t have a hot grill, so I just put all the pieces into a pan with the sauce. I think this was a terrible idea. If you are to do it this way, you should definitely sear the outside first on a hot skillet so you get the crispy outer edges. I made a baked, rather than grilled, chicken and I think the texture is just slightly off from the stuff I eat at Indian restaurants
- When marinating the chicken, put all of it into a large plastic zip lock bag instead of a bowl. This will help in mixing much better. Feel free to marinate overnight for additional flavor
- Make the sauce in a larger pan because the chicken takes up a lot of room. Be sure to stir frequently and adjust the taste with your own salt and jalapeno.
I don’t want to brag, but this chicken tikka masala turned out amazeballs. Despite the lack of grilling, I think the spongy consistency goes well with the tomato sauce. If you’re afraid to cook this, don’t be. It’s really simple and the recipe can be adjusted to your taste. The key ingredients and concepts are around grilled chicken and thick tomato sauce with heavy cream.
~See Lemons Eat Chicken Tikka Masala