Description
If you're looking for a chicken tikka masala recipe that tastes just like the one you get at your local curry house, this is about as close as you can come without buying a tandoori oven. The trick is to add a little liquid smoke to the marinade (to simulate tandoori cooking) and slightly blacken the chicken on a grill or under the broiler.
Ingredients
- Boneless Skinless Chicken Thighs
- Plain Yogurt
- Ginger
- Garlic
- Lime, Juice Of
- Chili Powder
- Turmeric
- Garam Masala
- Liquid Smoke
- Salt
- Vegetable Oil
- Onion
- Jalapeno
- Tomatoes
- Tomato Paste
- Coriander
- Heavy Cream
- Fresh Cilantro
Instructions
- Mix marinade ingredients together
- Pour over chicken and stir to coat
- Cover and refrigerate for 1 to 2 hours
- Put the chicken pieces on a metal skewer and light your broiler and cook until the juices run clear and the meat is blackened in places, turning occasionally
- Remove from the skewers and set aside
- Heat the oil over medium heat and saut the onions and jalapeno until soft
- Add the ginger and garlic and cook for 30 seconds, stirring constantly
- Add the tomatoes, tomato paste and spices and cook on medium low heat
- Add water if necessary to prevent sticking
- When the ingredients are well blended and the sauce is fragrant, add the chicken and the cream
- Heat through but do not boil
- Garnish with chopped fresh cilantro and serve over basmati rice