Chicken Tikka Masala

Derived from the Bobby Flay Throwdown.  It's actually the challengee's recipe: Marianna Vadukul whose restaurant is Saffron in Chatham NY but was tracked down by The Enchanted Cook blog.

TIKKA MASALA RECIPE FOR 6 PEOPLE

• 4 breast organic chicken in cubes
• 2 large red onion thinly sliced
• 2 tablespoons crushed garlic
• 2 tablespoons crushed ginger
• 1 can 28 oz. crushed tomatoes
• 1 cup of yogurt
• 1 cup heavy cream (optional)
• 2 tablespoons cumin
• 2 tablespoons garam masala
• 2 tablespoons turmeric
• 1 tablespoons chili podwder
• Salt

Heat 2 tablespoons of oil in a large heavy skillet over medium heat. Add in the onions and start caramelizing them until brown. Add the crushed ginger stir for 5 minutes,saute the garlic for 1 minute. Add cumin, garam masala, turmeric, chili powder, and mix well, until fragrant, about 2 minutes. Stir in tomatoes and yogurt. Simmer on low heat until sauce thickens, about 20 minutes. Add cubes of chicken, and simmer for 10 minutes. Season it with salt and transfer to a serving platter, garnished with cilantro. Serve with Bamati Rice or Naan.

My notes from the first (4/7/2012) and second (4/29/2012) times making it.  

I used 3 breasts and made the cubes 1/2 inch the second time because they were too big the first time.  I used Muirglen diced tomatoes and Fage greek yogurt.  The first time it was a little under acid and I added a little lime   juice and Phil pronounced it sublime.  Second time in came out too acid and didn't cook it long enough before adding the chicken so the tomato was too solid.  

Changes for next time.  Brown the onions longer.  Brown the spices a little more before adding tomatoes.  Use crushed tomatoes or cuise the diced ones to make them smaller and be sure on the full 20 minutes cooking time before adding the chicken.  Don't cover the pan to try to keep it from drying out -- Phil likes it drier.  

I served with a variation on Bobby Flay's rice (without the peas).  Second time tried it without the cinnamon as well but decided it was better with.  

July 1 update.  Made again using crushed tomatoes and 2C whole fat Greek yogurt.  Came out reasonably well.  I might have liked a little less acid and a little more richness.

Made red lentil dal (1 onion, ginger, garlic, cumin seeds, fennel seeds, turmeric powder, 1 can tomatoes, 4 C water not enough salt.)  Garnished with some fresh fenugreek leaves from the garden.