Chicken Tikka Masala
April 16, 2008 by Andrea
Filed under Asian, Main Course, Poultry
Though somewhat clouded in history, chicken tikka masala is clearly based on chicken tikka, a popular dish from South Asia. Chicken tikka is made by baking chicken pieces that have been marinaded in yogurt and spices, and often the pieces are skewered and baked in a tandoor, an Indian clay oven, though in some areas the meat is cooked over hot coals. The masala is actually a curry sauce or gravy, and the cooked chicken is added to the sauce, then the chicken and sauce is served with rice or warm naan.
If you’ve never made a curry, this is a very easy recipe to start with. You might have to visit an Asian grocery store to find pure Indian chile powder, cardamom, and garam masala, though I have seen them all at Wegman’s in the Indian foods aisle, or you can make garam masala yourself. The ingredients vary depending on which recipe you follow, and believe me when I say I found a lot of different recipes on the Net. I’ve been cooking with garam masala for a few years, and I can’t live without it now. We love the spicy, roasted flavors in all kinds of dishes. Read more
Chicken Ceylon with Masala Gravy
I really enjoy Indian food, especially a good southern style curry with coconut milk and some garam masala. Last year I came across a treasure trove of some particularly good masala from a spice shop in Norfolk (that has unfortunately closed it’s doors), and the exquisite aroma of this mix is intoxicating. It adds a wonderful richness to the gravy for this recipe that I stumbled across a couple years ago. The first time I made it Michael proclaimed this to be an excellent curry that I could make anytime. I usually make some naan bread to go along with it.
Equipment
3 to 4 quart sauce pan
large skillet, with lid Read more
