Ingredients
Marinade:
- 1 cup plain yogurt, whisked until smooth
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, put through a garlic press or finely minced
- Kosher salt and freshly ground black pepper
- 1pound boneless, skinless chicken thighs, cut into large bite-size chunks
Ingredients
Sauce:
- 3 tablespoons butter
- 2 teaspoons olive oil
- 6 cloves garlic, minced
- 2-inch thumb ginger, peeled and minced
- 2 serrano pepper, minced (seeds removed if you don't want it spicy)
- 2 tablespoons tomato paste
- 2 teaspoons paprika
- 1 teaspoon garam masala
- 8 Roma tomatoes, diced
- 1 1/2 teaspoons kosher salt
- 2 cups water
- 1 tablespoon dried fenugreek leaves, optional
- 1/2 cup heavy cream
- Fresh cilantro leaves, minced
- Serving suggestion: Cooked rice, warm naan bread or crusty bread.
For the marinade:
In large bowl, mix the yogurt, ginger, garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Poke chicken with a fork, then add to marinade. Fold to cover and marinate at least 30 minutes, at most refrigerated overnight.
For the sauce:
When you're ready to make the curry, place a large skillet over medium heat, and add the butter and olive oil. When butter has melted, add the garlic, ginger, and serrano pepper. Saute until lightly browned around the edges.
Add the tomato paste and cook until the tomato has darkened in colour, about 3 minutes. Add the paprika and garam masala, and saute for about 1 minute to draw out their flavours.
Add the tomatoes, salt, and water. Bring to a boil, then turn down the heat to a simmer, and cover. Cook for 20 minutes. Take the pan off the fire, and allow the sauce to cool for 5 minutes.
Meanwhile, fire up your broiler, and cover your broiler pan in foil. Pull the chicken thigh chunks out of the marinade and place on the sheet. Place under the broiler, and cook about 7 minutes on each side, until charred and cooked through. Cook's Note: Don't worry if the chicken is still a little uncooked, but very charred on the outside; you can finish cooking the chicken in the sauce.
Pour sauce into a blender or food processor, and process until smooth. Pour back into the pan, and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Reduce heat to a simmer, and cook, covered, for about 10 minutes.
Add cream and stir through. Garnish with minced fresh cilantro if you like, and serve over rice, with naan or a crusty piece of bread!
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By SWJ
Townsend, TN
on April 23, 2013
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I was disappointed. I have to say that it was very bland and did not have the depth of flavor that I expected. I think it was a "dumbed down for Americans with no palate" version. The sauce needed a LOT more spices and heat, despite my following the recipe to the "T". It seemed like it was "young" and the sauce should have been simmered all day instead of merely the 30 minutes it called for. And did I mention it was bland?
By jrivera66_4739004
Round Rock, TX
on February 12, 2013
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Superb flavor. I followed the recipe exactly and them result was dinner my whole family loved, including some pretty picky kiddos.
It took me about 11/2 hours to cook the dish from beginning to end but it was worth it. We will definitely be making this again.
Since Aartie won I've been wanting to try her recipes. This is the first one and it won't be the last. Thank you, Aartie!
By badbradley
Kansas City
on December 02, 2012
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This is a good 'base' recipe for chicken tiki masala. In my opinion, as the recipe is written, I would give it a 3.5 rating rather than 4. We augmented this recipe in several ways and found it made it even tastier:
1. Used about 1.5 lbs of chicken thighs rather than just 1 lb.
2. Compiled, toasted and ground our own masala spice mix. It made the dish so much more aromatic and flavorful. It's a quick and easy additional step.
3. Used a full tablespoon + of the masala spices and 2 tsp's of paprika.
4. Cut the amount of garlic in half wherever it was used and added about 30% more fresh ginger.
5. Rather than adding cream we found a small dollop of the plain yogurt on top of each serving gave a nice creaminess and a little extra sour flavor that was delicious.
Read all 53 reviews