My version of Chicken Tikka Masala and Video Tutorial

***ATTENTION: A few of you have asked when I'm going to finish my "Favorite Gadgets" page. Well I've finally posted my list of favorite kitchen gadgets and tools. Take a look at the list, buy some, and try them out!***

I am so happy that Spring is finally here...at least I hope it is. For those of you who live in Atlanta, you know that in these parts, one week the weather will be bright, clear skies, warm with a slightly cool breeze, and the following week a snow storm arrives.



So who knows. I will enjoy it this week.


I finally made another video. I actually made this video over a week ago, but it was 14 minutes long, AND I forgot to add the sound. I was too irritated and tired to re-edit it at the time, so I am just now getting too it.


I absolutely love Chicken Tikka Masala. All of the lovely spices used in this dish are so delicious. The true origins of this dish are in question. Some say that Chicken Tikka Masala is not an authentic Indian dish, but instead it was created in Britain.



Either way, I love it!

Chicken Tikka Masala (Click for printable recipe)

2 lbs chicken thighs, or breasts, medium diced
1 tablespoon, plus 1 teaspoon, ground coriander
1 tablespoon, plus 1 teaspoon, ground ginger
1 tablespoon, plus 1 teaspoon, curry powder
1 tablespoon, plus 1 teaspoon, cumin powder
1 tablespoon, plus 1 teaspoon, smoked paprika
1 teaspoon cayenne pepper (optional)
3-4 sprigs of mint, chopped finely
7-8 tomatoes
2-3 tablespoons Olive Oil
2 large onions, diced
3 garlic cloves, minced
1 serrano pepper (optional), minced, seeds removed
1 bunch of cilantro, roughly chopped
1 quart chicken stock
1/4 cup greek yogurt, or heavy cream
Salt and Pepper to taste

Marinate the chicken overnight, or at least 30 minutes, in 1 teaspoon of the following: coriander, ginger, curry, cumin, and paprika, along with the chopped mint.

Remove the rough spot from the bottom of your tomatoes (as shown in the video).

Blend the tomatoes in a blender, using a little bit of the chicken stock to help them blend easier.

Heat your pot on medium heat. Make sure the pot is hot so the chicken will brown nicely. Add oil. Add marinated chicken. Do not overcrowd the pot, or the chicken will boil, not brown.

Brown the chicken, remove from pot and set aside. Add onions and garlic to the pot. Cook until the onions are lightly browned. Add the chopped serrano pepper. Cook 1 more minute.

Season with salt and pepper.

Add the fresh tomato sauce, along with the chicken stock. Stir. Add the remaining seasonings. Stir and bring to a simmer. Simmer until the sauce has thickened and reduced by about half, approximately 30-40 minutes.

Add browned chicken to the sauce. Simmer about 20-30 more minutes, until chicken is fully cooked and very tender. Adjust the seasonings to your taste. Turn off the heat and add your greek yogurt, or heavy cream. Stir.

Add the cilantro. Serve with rice and/or naan!!