Name: Chicken Tikka Masala
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Indian
Ingredients: 2 pounds boneless, skinless chicken thighs; 1 cup plain whole milk yogurt (Greek is fine); 8-10 large garlic cloves, flattened and peeled (see here for how to flatten & peel garlic); 2 tablespoons olive oil; 2 tablespoons lime or lemon juice; 1 teaspoon salt; 1/4 teaspoon cayenne pepper; 2 tablespoons butter; 2 tablespoons olive oil; 1 large white onion, halved and thinly sliced; 5 large garlic cloves, crushed in a garlic press; 2 tablespoons finely minced or grated ginger root; 1 tablespoon ground coriander; 2 teaspoons cumin powder; 2 teaspoons paprika; 1 teaspoon chili powder; 1 teaspoon kosher salt; 1/2 teaspoon cayenne pepper; 3 cups tomato puree from a 28 ounce can (I recommend Organic or San Marzano for best flavor); 1 cup water; 3/4 cup half and half (you can use heavy cream if you want to splurge); 1/3 cup fresh lemon juice; Salt and fresh ground pepper, to taste; 1 bunch chopped cilantro (about 1 cup)

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It's easy to make delicious chicken tikka masala at home. Your grill is the perfect substitute for a tandoor oven. Marinate, grill and coat chicken with scrumptious creamy tomato sauce flavored with ginger, garlic and wonderful Indian spices and you may agree with me, that homemade chicken tikka masala is even better than what you get in an Indian restaurant.

I just got back from a whirlwind weekend in New Orleans. I love it there - it's such a fun, friendly city. Between the fantastic food and music and the festive atmosphere, a trip to New Orleans always feels like a celebration. But this visit was extra special because I was there for my son's graduation from Tulane University. Hooray for Alex!!! After a weekend in The Big Easy I felt inspired to cook something super tasty and special. Chicken Tikka Masala - with its spicy, creamy, colorful, tender, tangy, exciting deliciousness - definitely fits the bill!

The magic of this dish comes from first marinating the chicken in yogurt to tenderize it. Then it's partially cooked on a very hot grill, for that "tandoor" flavor. Of course you should use your tandoor oven, if you have one!

The chicken is then cut into bite-sized pieces and finished in a richly spiced, creamy tomato sauce.

The Tulane graduation ceremony was festive and wonderfully unconventional. The students marched out to the sounds of New Orleans jazz with "Just a Closer Walk With Three" played live by Dr. Michael White's Original Liberty Brass Band. The Keynote speaker was New Orleans-born, Jazz great - Wynton Marsalis. Holding his trumpet in his hand at the podium, he delivered a brilliant and powerful speech, punctuated with several trumpet solos.

What made the commencement all the more poignant was that it was a wave goodbye to Tulane's beloved long-time president Cowen, who's stepping down in July. Cowen is credited with rebuilding Tulane after Katrina and has since made community service a graduation requirement for all Tulane students.

A big part of the message at the commencement was to go out into the world and make a difference. Here's something Cowen said to the graduates that stuck with me:

“No one will ever remember you for what you did for yourself. They will only remember you for what you did for others.”

It's easy to make delicious chicken tikka masala at home. Your grill is the perfect substitute for a tandoor oven. Marinate, grill and coat chicken with scrumptious creamy tomato sauce flavored with ginger, garlic and wonderful Indian spices. Serve with rice to soak up the delicious sauce.

WHAT TO SERVE WITH CHICKEN TIKKA MASALA:

Plain steamed white rice is always a great choice with a saucy curry and here are a few other dishes that I love to serve with Chicken Tikka Masala.

Here's the recipe for homemade chicken tikka masala. If you try this recipe I hope you'll come back to leave a review and a comment. I'd love to know what you think!

Recipe

Chicken Tikka Masala

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5 from 3 reviews

Author: Lisa
Total Time: 1 hour 40 mins
Yield: 6

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Description

Boneless chicken is marinated, grilled, and then finished in a luscious spicy creamy tomato sauce.

Ingredients

Units Scale

2 pounds boneless, skinless chicken thighs

For The Marinade

1 cup plain whole milk yogurt (Greek is fine)
8-10 large garlic cloves, flattened and peeled (see here for how to flatten & peel garlic)
2 tablespoons olive oil
2 tablespoons lime or lemon juice
1 teaspoon salt
¼ teaspoon cayenne pepper

For The Sauce

2 tablespoons butter
2 tablespoons olive oil
1 large white onion, halved and thinly sliced
5 large garlic cloves, crushed in a garlic press
2 tablespoons finely minced or grated ginger root
1 tablespoon ground coriander
2 teaspoons cumin powder
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon kosher salt
½ teaspoon cayenne pepper
3 cups tomato puree from a 28 ounce can (I recommend Organic or San Marzano for best flavor)
1 cup water
¾ cup half and half (you can use heavy cream if you want to splurge)
⅓ cup fresh lemon juice
Salt and fresh ground pepper, to taste
1 bunch chopped cilantro (about 1 cup)

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Instructions

Mix all the marinade ingredients in a large bowl. Add the chicken and toss to coat. Cover bowl with plastic wrap and set aside in the fridge for 1 hour or up to 8 hours.
Preheat your grill to high heat. Shake off excess marinade from the chicken and grill it for 5 minutes per side. Don't worry if it isn't fully cooked. It will continue to cook in the sauce. Let chicken rest for 10 minutes and then cut it into bite-sized cubes.
To make the sauce, measure out all the spices into a small bowl: coriander, cumin, paprika, chili powder, salt and cayenne pepper. Heat butter and oil in a heavy kettle or dutch oven over medium heat until hot. Add onions, ginger and sliced garlic. Cook, stirring frequently, for 5 minutes or so, until onions are tender and starting to brown. Add the spices and cook, stirring, for about 30 seconds, until fragrant. Add tomatoes puree and water. Bring to a boil. Lower to a gentle simmer and cook for 10 minutes, uncovered. Add half & half, lemon juice, chicken cubes and half the cilantro. Simmer gently for 6-8 minutes, until the chicken is cooked through. Adjust the seasoning with salt and pepper. Stir in the rest of the cilantro. Serve with steamed basmati rice or naan.

Prep Time: 1 hour
Cook Time: 40 mins
Category: Main Course
Method: Stovetop
Cuisine: Indian