Christian Haller Online

Chicken Tikka Masala, also known as CTM and butter chicken, is ironicly not only the most popular Indian dish around the world, but also one with little traditional.  Said to be the most popular restaurant dish in Great Britain, it was reportedly developed in an Indian restaurant located in England in reponse to a dry order of Chicken Tikka (the one authentic part of CTM).

Regardless of where it came from, CTM is a great dish deserving of its popularity. Make a large batch because it keeps well as leftovers.

For the Chicken Tikka

 Ingredients:

• 2 ½ boneless chicken breasts or boneless chicken thighs
• 1 cup plain yogurt (whole yogurt is best for rich flavor but non-fat works as well)
• 1/3 cup fresh lemon juice (about two lemons)
• 1 tablespoon peeled and finely chopped fresh ginger
• 1 tablespoon finely chopped garlic
• 2 teaspoons ground coriander
• 2 teaspoons ground cu m i n
• 2 teaspoons garam masala
• ½ teaspoons kosher salt
• ½ teaspoon cayenne
• Few drops of red and yellow food coloring (optional)

 Procedure:

1. Cut three or four long, diagonal slits on each thigh against the grain, about ¼ inch deep
2. In a large, shallow bowl, mix together the yogurt, lemon juice, ginger, garlic, coriander, cumin, garam  masala, kosher salt, and cayenne. Stir in the food coloring if you want the traditional red look.
3. Add the chicken, turning to coat and making sure that the marinade gets into all of the slits in the chicken. Cover and marinate in the refrigerator, at least 2 hours and up to 12 hours.
4. Preheat your oven to 375°F. Line a half-sheet pan with foil. Place the chicken evenly on the sheet pan, spacing evenly. Roast for about 45 minutes until the internal temperature of the chicken is 170°F. Remove from the oven and allow to cool.
5. Alternatively, grill the chicken over a charcoal grill (my preferred method.)

 For the Tikka Masala

 Ingredients:

• 1 hot green chile (preferably serrano), stemmed but not seeded, chopped
• 1 one-inch cube fresh ginger, peeled and chopped
• 1 28-ounce can whole tomatoes
• 8 tablespoons unsalted butter
• 2 teaspoons sweet paprika
• 2 tablespoons cumin seeds, toasted and ground
• 1 cup heavy cream
• Kosher salt
• 2 teaspoons garam masala
• ¾ cup coarsely chopped fresh cilantro

 Procedure:

1. In a food processor, pulse the chile and ginger until very finely chopped. Add the canned tomatoes with their juice and process until the mixture is pureed.
2. Melt 6 tablespoons of the butter in a 6- to 8-quart Dutch oven over medium heat. When the foam subsides, add about a third of the chicken pieces and cook, stirring frequently, until the chicken absorbs some of the butter and begins to brown, 3 to 4 minutes. Transfer the chicken to a plate. Repeat with the remaining chicken.
3.  Add the remaining 2 tablespoons butter to the pan. When it’s melted, add the paprika and 4 teaspoons of the cumin and stir until the spices just begin to darken, 10 to 15 seconds.
4. Immediately add the tomato mixture. Simmer uncovered, stirring frequently, until the sauce has thickened slightly, 6 to 8 minutes. Add the cream and 1 teaspoon kosher salt and stir well.
5. Add the chicken and stir gently to mix. Reduce the heat to medium low and simmer, uncovered, for 10 minutes. Stir in the garam masala and remaining cumin.
6. Remove from the heat, cover, and allow to rest for 15 minutes. Salt to taste
7. Serve with basmati rich