CHICKEN TIKKA MASALA the best international recipe


Food porn (definition) a provocative term variously applied to a spectacular visual presentation of cooking or eating in advertisements, infomercials, cooking shows or other visual media, foods boasting a high fat and calorie content, exotic dishes that arouse the desire to eat or the glorification of food as a substitute for sex. 


Recently, when I asked my sweet husband what he would like for Valentine’s Day dinner, he requested, without hesitation, to have Chicken Tikka Masala.  As this recipe elicits the Pavlovian drooling response, I was happy to oblige.  It is  from the Cook’s Illustrated Best International Recipe collection.  Enjoy the porn



It calls for bathing the chicken breasts in a rich whole milk yogurt mixture prior to broiling.  I present you with yet another reason to love Trader Joe’s….



Evidence of our Chicken Tikka Masala addiction….spattered cookbook pages.


The recipe calls for a paltry two teaspoons of freshly minced ginger.  As you can see, we like more  than that.  As a side note, I’m also contemplating the development of a Tikka Masala candle, as I can’t get enough of the fragrant chiles, garlic, and ginger.  Garlic candles?  Maybe not….



While the masala sauce simmers, broil the chicken breasts on high, then tent with foil while finishing the sauce.  When the sauce is done, cut them into bite sized pieces and mix them in.



CHICKEN TIKKA MASALA best international recipe
serves 4 to 6


CHICKEN
1 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
4 boneless, skinless breasts
1 cup plain whole fat yogurt
2 tbsp vegetable oil
1 tbsp minced ginger
2 crushed garlic cloves


COMBINE salt, cumin, coriander, cayenne in a small bowl.  DRY the chicken with paper towels and sprinkle with mixture, gently pressing so that it adheres. REFRIGERATE for 30-60 minutes.  WHISK yogurt, oil, garlic and ginger in a large bowl.  COAT chicken generously in yogurt mixture.  BROIL on high appoximately 6 minutes per side, or until chicken reaches 160 degrees.  TENT with foil and set aside to rest.  



MASALA SAUCE
3 tbsp vegetable oil
1 medium onion
salt
2 medium crushed garlic cloves
2 tsp freshly minced ginger (or a fist full, depending on preference)
1 serrano or jalapeno chile, minced
1 tbsp garam masala (HEAPING)
1 tbsp tomato paste
1 28 oz can crushed tomatoes
2 tsp sugar
2/3 cup heavy cream
1/4 cup cilantro leaves


HEAT oil in dutch oven pot over medium heat, until shimmering.  ADD onion, salt and cook for 5-7 minutes.  STIR in garlic, chile, garam masala, and tomato paste and cook until fragrant.  ADD crushed tomatoes and sugar and bring to a boil.  SIMMER, covered, on medium low for 15 minutes.  STIR in cream and return to simmer.  REMOVE from heat, add chunked chicken pieces and cilantro.  DIG in.

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Filed under chicken, Indian, international

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