Monday, October 17, 2011

Chicken Masala

One of my new guilty pleasures is to pop on over to Curry and Comfort and read through their yummy curry recipes. This past week was Curry week after all, so I had fun making several of their dishes. Kudos. I love having fellow blogger friends. Especially talented ones.
I went through all of their recipes and the one that stuck with me the most was Chicken Tikka Masala. It is a curry made with roasted marinated chicken pieces in a flavorful sauce.  To start you have to make the Chicken Tikkas. You can view the Original recipe of theirs here. I am making the Chicken, but usually they are made on skewers. Since I am only making them for the masala dish, I am not purting them on skewers to cook them. I love that this dish is naturally gluten free.

The Marinate:
2 inches of ginger peeled and grated
4 cloves of garlic
6 tbs of greek yogurt
2 tbs of tomato paste
1 tbs of gharum masala
2 tbs of paprika
2 tsp of ground cumin
1 tsp of salt (or to taste)
1 tsp of red chili powder
2 tbs of canola oil
Mix all the marinate together, I blended it  and then put it in a ziplock bag with trimmed chicken.
Mix well until all the ingredients coats the chicken. Marinate the meat in a ziploc bag or a bowl that you can seal.
Marinade in the fridge for several hours or overnight.

Take it out of the fridge for 15 minutes to get the chill off the meat.

Oil the griddle with about 1/2 tbs of oil and allowed it to get heated on high heat.
Place the chicken down and lowered the heat to med-high after about a minute. You want the chicken to cook on each side fully without burning the outside of the chicken. Cook until the chicken is cooked through.

Masala Sauce:
4 diced fresh tomatoes,
1/4 cup of heavy cream,
2 inches chopped ginger
 4 cloves fresh garlic
2 TBSP canola oil
2 Bay leaves
2 sweet onions
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp paprika
1/4 tsp turmeric
1 Tbs salt
1 tsp gharum masala

Put 4 diced tomatoes, 1/4 cup heavy cream, 2 inches chopped ginger, 4 cloves garlic all in a blender.
Blend until a thick sauce forms. Set aside.

In large pan heat 2 tbs of oil on medium-high heat. Now add 2 bay leaves and 2 chopped/sliced medium onions. Saute' until tender.

Add 1tsp cumin, 1 tsp coriander, 1/2 tsp paprika, 1/4 tsp tumeric, 1 Tbsp salt, 1 tsp gharum masala.
Fry until fragrant (don't burn)

Add the chicken that you made earlier, cut or pull apart into chunks.

Add the sauce you made earlier in the blender and a 1/4 cup of water to rinse out the blender unit.

Simmer on medium heat with a tight fitting lid on pan. Taste for seasoning here.

Serves 6-8 people. Enjoy. Serve with Rice, Salad and any other veggie dishes. I served over wild rice and it was amazing. Thanks again Curry and Comfort!

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1 comment:

  1. Wow! This looks totally awesome!! It is a time consuming dish because of the two step process, but totally worth it right. I'm so glad it was curry week and you gave it a try. :)


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