Chicken Tikka Masala with Green Chutney
It has been too long since my last post. Day 124 is more
like Day 1224, and that’s okay. Life got in
the way, but I’ve still been trying
new recipes and tasting lots of good food. For this and most future blog posts,
I’m sticking to recipes that I can call my own. That is to say, I’ll decide
what I want to make, I’ll research recipes for the dish, then I’ll do my own thing.
Like this, each recipe will be my own, but will perhaps be inspired by dishes
from various previously published cooks. Today’s recipe is the first—of many,
hopefully—in that vein. Here we go!
Although we struggle to agree on favorite meals in our
house, collectively speaking, one ethnicity that we all crave is Indian. The
rich and aromatic spice blends offer a hint of piquant, a hint of sweet, and
lots of robustness. When we eat Indian out, my husband and daughter usually
order chicken tikka masala while I tend to venture more into the vegetarian
menu choices. Since we do all agree on the yumminess of chicken tikka masala,
that’s what I chose to recreate at home.
level of spice just how we like it (and we like it a bit spicy, but not too
much, fyi). The cilantro-mint (green) chutney is a must for us, so I’ve
included that here as well.
(up to 24 hours!) is a really good idea to maximize flavor.
a mixture of boneless breasts and thighs)
cumin, curry powder, about ½ of salt, red pepper flakes, and black pepper in a
small bowl. Set aside. In a Ziploc bag, place raw chicken.
Ziploc. Turn chicken to coat thoroughly. Seal tightly and place in fridge
overnight (or up to 24 hours—the time is completely up to you since the chicken
tastes better the longer it marinates).
make the dish.
over medium heat. Add onion, jalapeno, and tomato paste. Cook until onions are
soft and the tomato paste is darker. Add rest of spice mixture and cook about
3-5 minutes more. Stir regularly, as bottom of pan will begin to stick just a
bit. Add can of tomatoes. Bring to boil, then lower heat and allow to simmer
and thicken slightly, about 10 minutes.
broiling rack or shallow pan and under broiler. Watch carefully and cook until
chicken starts to blacken a bit—about 10 minutes. The chicken probably won’t be
cooked through just yet, but remove from oven and chop into bite-sized chunks.
through. Add cream and chopped cilantro, then continue simmering for an
additional 10-20 minutes.
juice of ½ lemon
smooth. Serve, as is, with chicken tikka masala.
with 1 cup of (whole-milk-Greek) yogurt, stirring to combine. Use the other
half of the chutney without yogurt. This allows for two dipping sauces rather
than just chutney.