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Chicken Tikka Masala

Featured Chef: Janene Holig of Hot Indian! Yogurt marinated chicken, roasted and folded into a creamy tika masala sauce served over fluffy brown rice.
Difficulty: Medium
Time: 1 hour
This dish is Gluten-Free
Calories: 833 Fat: 38g Carbs: 62g Protein: 21g

ABOUT THE DISH

Chicken tikka masala’s origins are highly debated but one thing that everyone seems to agree on is that it was invented in the UK. There are an estimated 48 different variations of the recipe. Most commonly it includes roasted chunks of chicken that have been marinated in a yogurt and a sauce made from cream, tomato and lots of warming spices.

Garam masala is a warming spice composed of black pepper, clove, cardamom, cinnamon, nutmeg, bay leaf and cumin.

 

Janene-Holig
This recipe was designed by local chef:
Janene Holig - Hot Indian of Hot Indian

Executive Chef of Hot Indian

Janene is a well traveled and, no pun intended, seasoned chef. She spent a good part of her career developing her parents hunting lodge into a weekend restartaunt destination. Although she made this very sucessful she wanted to return to the twin cities which is when she was introduced to Amol Dixit and Hot Indian was born. She is now heavliy involved in growing the business and the Hot Indian brand.

Ingredients
Tika masala spice blend
Lemon
Garlic
Ginger
Cilantro
Brown rice
Coconut Oil
Sauce spice blend
Ground cardamom
Whole Peeled Tomatoes
Yogurt
Heavy Cream

Cooking terms for this recipe

Simmer To stew gently below or just at boiling point.
Roast To cook food with dry heat in an oven or over a fire.
Reduction A sauce made by cooking the liquids down to thicken and intensify flavors.

What you need

Small pot with lid

Large sauté pan

Wire baking rack

Foil lined sheet pan

Medium mixing bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe card before getting started. Pre heat the oven to 400ºf. Rinse and dry all produce. Peel and dice the onion. Remove cilantro leaves from stems and chop. Peel ginger (see instruction card) then chop. Cut lemon in half and juice. Open the can of tomatoes, separate tomatoes from juice. Reserve the juice and chop the tomatoes. Mince all of the garlic. Remove chicken from pack, rinse and pat dry. Dice into 1 inch cubes.

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Step 2: MARINATE THE CHICKEN

In a large bowl combine the tiki masala spice blend, yogurt, chopped ginger, half of the chopped cilantro, 1.5 Tbsp. of lemon juice and half of the minced garlic. Mix together until completely incorporated. Add chicken and a pinch of salt and mix to coat on all sides. Cover and let sit in the fridge until the rice is done, about 30 minutes.

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Step 3: COOK THE RICE

In a small pot over medium heat add the coconut oil. When hot add the rice and half of the remaining garlic, stirring for 1-2 minutes to toast the rice. Add 1.25 cups of water and a pinch of salt. Bring to a boil then reduce heat to a simmer and cover. Simmer rice for 30 minutes then turn off heat and let steam for 10 minutes.

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Step 4: MAKE THE SAUCE

In a large sauté pan over medium low heat add 1 Tbsp. of oil. When hot add the onions and cardamom and sauté until the onions are soft and fragrant, about 2 minutes. Add the remaining garlic and cook for 1 minute. Add the chopped tomatoes and juice and simmer until you have a thick paste, about 8-10 minutes. Add in the sauce spice blend, a pinch of salt and cook for 1 minute. Stir in the heavy cream and reduce heat to low. Let the sauce simmer while you cook the chicken.

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Step 5: COOK THE CHICKEN

Remove the chicken from the fridge. Place a wire baking rack onto a foil lined sheet pan. Place the chicken on top of the wire rack and place the sheet pan in the oven to roast for 15-20 minutes until cooked through and brown on the edges. When done remove from the oven and add to the sauce along with 3/4 of the remaining cilantro and mix to combine.

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Step 6: PLATE YOUR DISH

Divide the brown rice between two bowls. Top with the chicken and sauce mixture. Garnish with the remaining cilantro.