Chicken Tikka Masala

I love Chicken Tikka Masala!  I love Tofu Tikka Masala too!  Many non-Indian people do love this dish.  For many -myself included- it is often the dish that first introduces non-Indians to the complexity and deliciousness of Indian food.

Like a number of dishes served in the West, Chicken Tikka Masala is actually part of a distinctive Anglo-Indian cuisine that began during the Raj, the British colonial period in India.  This new hybrid cuisine adapted Indian ingredients and cooking methods to British tastes.

In fact, there is some controversy over whether Chicken Tikka Masala was actually developed in South Asia or created by Indian restaurateurs in Great Britain.  Whatever its origins, Chicken Tikka Masala is hugely popular in Great Britain.  I hope you will love it as well!

I copied down my original recipe from somewhere on the Web and have been tweaking it for some years. My hat off to whoever and wherever this great recipe was first born...and I hope you will like the tweaks I have made after experimenting with this dish.

This dish is traditionally made with chicken, but you can also optionally make this dish with tofu, turkey, vegetables such as potatoes or mushrooms, or paneer (a type of Indian cheese).  This dish has a long list of spices but is otherwise not complicated to make.  You can experiment with what spices you have if you do not have all of the recipe's spices.

3-4 boneless chicken breasts, cut into cubes
1 onion, minced
1 jalapeno pepper, minced
1 clove garlic (or 1/2 teaspoon minced garlic)
2 Tablespoons butter
1 cup plain yogurt
1 Tablespoon lemon juice
4 teaspoons ground cumin
1 teaspoon ground cinnamon
1 Tablespoon ground coriander
3 pods of cardamom
1 Tablespoon garam masala (available at Indian grocery stores)
2 teaspoons cayenne pepper
1 Tablespoon fresh ground or minced ginger
4 teaspoons salt
2 teaspoons paprika
1 can (8 ounces) tomato sauce or 2 small cans of tomato paste
1 cup cream
1/4 cup cilantro, chopped

OPTION:  Add 1 Tablespoon brown sugar for a slightly sweeter version.
OPTION 2:  If you like a hotter -read fiery- chicken tikka masala, add more cayenne pepper or whole cayenne peppers.


Saute the chicken and minced onion in 1 Tablespoon of the butter until the chicken is cooked.

In a separate large saucepan or stock pot, melt the remaining 1 Tablespoon butter and saute the jalapeno and garlic for 2 minutes.  Add the yogurt, lemon juice, cumin, cinnamon, cayenne pepper, ginger, coriander, cardamom, garam masala, salt, paprika, tomato sauce, cream, and cilantro.  Simmer on low heat for 20 minutes.

Add the cooked chicken and onions to the sauce.  Simmer for 10 minutes.

Serve with a good Basmati rice and/or naan (a delicious Indian bread usually served with hot butter melted on top).

NOTE:  The original dish called for 7 teaspoons of salt, but I have cut back.  You may wish to salt more to your own tastes.  With all these wonderful spices, this dish improves after a day of sitting in the refrigerator and makes excellent leftovers.

DIETS:
Diabetic:  yes*  (but use Basmati, brown, or other rice with a high glycemic index)
Gluten Free:  yes
Nightshade Family Free:  no (has peppers)
Paleo:  no (has dairy)
SugarBusters:  yes* (but leave off the optional brown sugar and use Basmati, brown, or other rice with a high glycemic index)
Sugar Free:  yes* (but leave off the optional brown sugar)
Vegan:  no
Vegetarian:  yes* (if prepared with tofu or vegetables)
Wheat Free:  yes
200 Calories or Under:  no

Notice:  Be sure to check with your doctor and nutritionist about the safety of any eating plan for you.  Also, check ingredients as different brands and products may have different ingredients or have changed them since this post.  Some calories are estimates based on packaging.