Chicken Tikka Masala

My first taste of Indian food was at an age when I was too old to instantly reject something new, yet too young to realize the flavors were what was considered “exotic” by most Americans. Back in the ‘80s, the Florida Mall in Orlando was a shopping mecca for tourists and locals alike. There were a few sit-down restaurants scattered throughout the mall, but the real gem was in the food court. In the corner, right next to the public restrooms, was a small counter serving authentic Indian cuisine owned by a friendly immigrant family. My mother visited their spot religiously, loading up on mild chicken curry served over basamati rice- with golden raisins, of course- a small dollop of paneer cubes, naan or papadum (my favorite) on the side. Once in a great while she would treat herself to a calorie-laden, yet lucious, deep-fried samosa. In the years since, I’ve eaten at a handful of fantastic Indian eateries, but none have made the same impact of that the tiny establishment nestled in a shopping mall.

My first foray into recreating the cuisine of the Subcontinent is neither complex, nor requisite of a small investment in unique spices. Tikka masala a mild curry dish that even the most sensitive palate can enjoy!

TIKKA MASALA
Servings: 4

4 boneless/skinless cubed chicken thighs OR 1 whole boneless/skinless chicken breast
6 ounce container of yogurt
1 tablespoon lemon juice
1 tablespoon fresh ginger, minced
1 tablespoon garam masala

1/4 teaspoon black pepper
1/16 teaspoon cayenne (optional)
1 tablespoon butter
2-3 cloves garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoons salt, or to taste
1 can (8 ounce) tomato sauce
1 cup cream or half-n-half
1/4 cup chopped fresh cilantro (optional)

Marinate the chicken, yogurt, ginger, and garam masala overnight. 

Broil or grill chicken until cooked (you can even leave it slightly undercooked since it will be simmered in sauce). While the chicken is cooking, melt the butter and saute the jalapeno to soften. Add garlic and saute until fragrant. Add black pepper, salt, cumin, and paprika, cooking for one minute. Add tomato sauce, stir thoroughly and lower heat. Gradually add the cream or half-and-half. Allow to simmer on low heat, then add broiled/grilled chicken. Simmer for 10 minutes. Serve over white rice and garnish with chopped cilantro (optional).

• TECHNIQUES: I use the honey flavor of Greek Yogurt for marinating. If you don't feel like broiling or grilling, you can pan-cook the chicken until just browned, then add to the sauce pot. I highly recommend Jasmine rice, but any white rice will do. Prior to adding the marinated chicken, the tomato-cream sauce is going to taste really one-dimensional, so don't over-season; wait until all components are in the dish before tinkering with the spice mixture.  I love the sauce so much, I typically use the same quantities of all ingredients, but halve the chicken, using two thighs.
  
• FACTOID: The orgins of this dish are disputed- it either hails from the street markets of Punjab, India, or in London in the 1970's.
  
• TIP: It's ideal to slightly undercook the chicken prior to adding it to the simmering sauce to prevent it from drying out.
  
• EXPERIENCE: Try grilling the chicken (rather than broiling or pan-searing) to achieve an authentic tandoori flavor.
  
• EATING HEALTHY: For a lower-calorie option, drain the marinade from the chicken prior to cooking, and use olive oil in place of butter.