Ingredients
-
5
-
-
3
-
3
-
2
-
2
-
1
-
8
-
2
-
2
-
-
-
-
-
Directions
Serious Eats Chicken Tikka Masala – Maybe the Best,Entered for safe-keeping, by J. Kenji Lopez-Alt of Serious Eats, touted as “The Best Chicken Tikka Masala”. Adapted somewhat. He gives 2 ways to finish cooking: on the grill or under the broiler. He recommends pulsing the peeled ginger and garlic in a food processor instead of box-grating them. Can’t wait to try this! He recommends bone-in chicken because the meat (especially breasts) is less likely to overcook. For best taste, toast whole seeds and then grind in a spice-dedicated coffee grinder. Preparation time includes 4 hours for marination.,Lots of steps, but once you get going — it comes together pretty quickly. I must say that I marinated the chicken overnight and I grilled it the day before I made the tikka masala. Love the flavor of the grilled chicken and I plan to use this marinade often just for grilled Indian chicken alone. I remove the meat from the bone the following day and prepared the sauce which came together quickly with a nice flavor and heat level. Served it over rice with Naan bread on the side. Served it with an Indian Spinach Salad on the side. Lovely dinner and well worth the effort.,Entered for safe-keeping, by J. Kenji Lopez-Alt of Serious Eats, touted as “The Best Chicken Tikka Masala”. Adapted somewhat. He gives 2 ways to finish cooking: on the grill or under the broiler. He recommends pulsing the peeled ginger and garlic in a food processor instead of box-grating them. Can’t wait to try this! He recommends bone-in chicken because the meat (especially breasts) is less likely to overcook. For best taste, toast whole seeds and then grind in a spice-dedicated coffee grinder. Preparation time includes 4 hours for marination.
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Steps
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1
Done
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Place the Chicken Pieces on a Cutting Board With Flesh-Side Up. Score Deeply at 1-Inch Intervals With a Sharp Knife. Pat Dry and Place in a Large Rimmed Non-Reactive Baking Dish. |
|
2
Done
|
Marinade: |
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3
Done
|
Combine Cumin, Paprika, Coriander, Turmeric and Cayenne in a Small Bowl and Mix Well. Set Aside 3 Tablespoons of Spice Mixture (for Step 10). |
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4
Done
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Combine Remaining 6 Tablespoons of Spice Mixture, 8 Cloves Garlic, 2 Tablespoons Ginger, Yogurt, 1/2 Cup Lemon Juice and 1/4 Cup Salt in a Large Bowl and Whisk to Combine (or Process All in Food Processor). |
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5
Done
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Pour Marinade All Over Chicken Pieces, Using Hands to Coat Every Surface. Cover Loosely and Refrigerate. Refrigerate and Allow to Marinate For at Least 4 Hours and Up to 8 Hours, Turning Occasionally. |
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6
Done
|
Sauce: |
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7
Done
|
Meanwhile, Heat Ghee or Butter in a Large Dutch Oven Over Medium-High Heat Until Melted and Foaming Subsides. |
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8
Done
|
in Clean Food Processor, Pulse Garlic to Yield 4 Tablespoons (or Crush in a Garlic Press). Remove Excess of Garlic from Food Processor and Add About 2 Inches Fresh Gingerroot Cut in Small Chunks, and Pulse Until Finely Grated. |
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9
Done
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Add Onions and Garlic-Ginger Mix to the Dutch Oven. Cook, Stirring Frequently, Until Dark and Beginning to Char in Spots, About 10 Minutes. |
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10
Done
|
Add Reserved Spice Mixture from Step 3. Cook, Stirring Frequently, Until Fragrant, About 30 Seconds. |
