Jen's Chiken Tikka Masala

Jen & I met at work some 14yrs ago. Recently, I have come to know that she & her husband Andy love Indian food and even make it at home. At least she makes Chicken Tikka Masala. I don't know where she got the recipe from but it was winner at my dinner table. So here, I am sharing it with you with a little tweak of my own. Like I say, I never follow a recipe to it's potential...I make it PERFECT!!!

Ingredients

4 Chicken Breasts – Clean & Cut into bite size pieces
1 Cup Plain Yogurt – Whipped
1 Tsp Ginger- grated
1Tbsp Lime Juice
2 Tsp Cumin Powder
2 Tsp Black Pepper Powder
2 Tsp Cayenne Pepper
1 Tsp Paprika
Salt to taste

Take the above ingredients and mix it well & let the chicken marinate for about 2- 3 hrs. Now you can either grill or bake the chicken on skewers. I noticed that this makes it dry. So, I take a skillet, add a table spoon of oil and the entire mixture along with the marinade and let it cook stirring gently until the chicken is cooked thoroughly. 10-15 minutes. While that is being cooked I get the sauce ready.

For the Sauce or Gravy

1 Tbsp Butter or Olive Oil
1 Tbsp Paprika
2 Tsp Cayenne
1 Tsp Black Pepper & ½ Tsp of Garam Masala
1 Serrano or Thai chili – thinly sliced
2 Cloves Garlic – Minced or Pressed (I press mine)
15 oz Tomato Puree – (Turns out Better if you Puree fresh peeled & seeded Tomatoes)
½ Cup Half & Half
½ Cup Whole Milk
1 Tbsp Sugar
Salt to taste & Cilantro for Garnish

Take a heavy bottom skillet or Dutch oven, add the butter/olive oil and toss in the chili & garlic. Make sure not to burn or brown the Garlic ( makes the sauce bitter) sauté for 10-15 seconds then add in the dry spices and stir until aromatic and gently add in the tomato puree. Let it come to a gentle boil and whisk in the half & half and milk together. Once this comes to a steady boil, let it simmer for 5 minutes. Now the chicken mixture can be added into this sauce and let it cook on medium heat for no more than 10 minutes. Garnish with fresh cilantro and a spoon full of thinned out sour cream!

You can enjoy this with Plain white Rice or use Pita bread for dipping!

Kofta Curry

Koftas:-

1lb Ground Chicken, Beef or Lamb
1 Small Onion - Diced (smaller & thinner)
1 Tbsp - Ginger Garlic Paste
1/2 Tsp - Salt
1 Tsp - Black Pepper
1/2 Tsp - Chili Powder
1/2 Tsp - Cumin Powder
1/2 Tsp - Garam Masala
2 Tsp - Cilantro
1 Egg - Whisked
1 Tbsp - EVOO or Veg Oil

Whisk in all the spices along with the oil and egg, this allows them to mix well. Once ready add to the meat & onions knead well and set aside for 2 hrs or until ready to form the koftas.

Curry:
15 oz of Tomato Puree
1 Cup of Heavy Cream or Half & Half  (You can add 1/2 Cup of Milk & 1/2 Cup of Heavy Cream)
1/2 Cup Water
2 Tsp - Chili Powder
1 Tbsp - Almond Paste or Cashew Paste
2 Cloves Garlic - Pressed
1 Tsp - Cumin Seeds
2-3 Pods -  Black Cardamom
2-4 Tbsp - EVOO or Veg. Oil

Koftas:

Preheat oven to 375°
Line a cookiesheet with greased* parchment paper or foil,  make & place medium sized meatballs on the cookiesheet and bake for 15-20 mins. Remove meatballs and set aside. I keep them warm in the microwave.

Gravy/Curry

In dutch oven or kadai, heat the oil and add in the cumin seeds, let it splutter but do not burn them, add in the garlic & stir in the cardamom and almond paste...stirring constantly for a minute than add in the Chili powder and stir in the tomato puree. Let it come to a slow steady boil and whisk in the mixture of heavy cream and water let it come to a steady boil. Let it boil for a minute, simmer and add in the meatballs one at a time. Cover and cook for additional 10 minutes on low. Once ready to serve, I garnish mine with lots and lots of cilantro!!!

I serve mine with home made Naans & Basmati/Jasmine Rice. Enjoy!