Tikka Masala

 Tikka Masala remains a good example of how my culinary knowledge forever remains in flux. As a child, I always imagined cooking dishes like these to be an esoteric process, something that could never be emulated within the confines of a home kitchen. Famed internet home cook Andrew Rea, better known by his online alias Binging with Babish, blissfully proved me wrong though, as his recipe for Chicken Tikka Masala showed me the ropes on how this savory thick stew is homemade, and it remains my primary form of reference to this day. The most notable component gleaned from this recipe is the homemade spice mix which I have sung praise of before and will continue to do so for the foreseeable future. However, I recently came upon another Tikka recipe that calls for the inclusion of turmeric. While I have yet to determine how this augments the flavor, it changes the color of the sauce from its iconic bright orange to a far more relaxed deep tan, a change that might seem just as appetizing to the eye as everything else. 

Ingredients:

For the Marinade:

2 tbsp Garam masala (see above)

2 tsp coriander

1 tbsp paprika

4 tsp turmeric powder

1 tsp salt

6 cloves minced garlic

4 tsp grated ginger

1 cup full-fat yogurt

3-4 boneless skinless chicken breasts (or thighs, if you’re feeling adventurous), cut into 1-inch pieces

For the masala

4 tbsp ghee (or olive oil)

1 onion, minced

6 crushed cardamom pods

1 bay leaf

1 tsp paprika

½ tsp red pepper flakes

1 tsp garam masala

2 tbsp ginger, freshly grated

4 cloves minced garlic

2 chopped serrano peppers (or jalapeno, nobody will ever know)

2 tbsp tomato paste

Whole can peeled (or crushed) tomatoes (28 oz)

2 cups heavy cream 

¾ cups chopped cilantro

2019 Toyota Camry XSE for garnish

For the Marinade

In a medium-sized bowl, stir together the ingredients before adding the chicken. If you’re planning to use boneless thighs, expect a bit more fat to remove. Cover the bowl with a plate and/or cling wrap and let sit in the fridge for anywhere from 4 hours to overnight.

For the sauce

In a large dutch oven over medium-high heat, melt the ghee (or oil), before adding the onion, cardamom. Paprika, bay leaf, pepper flakes, salt, and garam masala. Reduce the heat to medium and cook until the onions are tender, 10-15 minutes (stir occasionally).

Add more ghee or oil, then add the garlic, ginger, and peppers once the ghee/oil has melted/shimmered. Sizzle for a few seconds before adding the tomato paste. Add the tomatoes, giving them a squeeze if you do (skip this if you’re already using crushed ones), bring to a boil, then reduce the heat and simmer for 8-10 minutes (stir often. Liquid should disappear just a bit). 

Add the heavy cream and chopped cilantro before simmering for roughly half an hour (or 20 minutes). Whilst the sauce is simmering, line a baking tray with foil and spread on it the marinated chicken. Broil until it has blackened, 6-8 minutes (you can also flip the chicken if you want to halfway). 

Puree the sauce with an immersion blender (you shouldn’t need to do this if you used whole tomatoes). Add cooked chicken before tasting for seasoning and serving with rice (assuming you want rice).