Chicken Tikka Masala

I warn you that this is not an easy recipe to prepare and is rather time consuming BUT it is SO worth it!!!!
I recommend making at least a double recipe so that you can freeze some gravy for future meals. This will take a good half a day to prepare but it is worth it and cheaper than going out and getting it at a restaurant. I usually make this recipe once a month and eat it every week.

This is a step by step way to make this recipe Pressure Cooker style. You can also do this in a cast iron pan and cook it in the oven at 350, in your slow cooker/crockpot; or you can do it in a large pot and cook it at low temperature on the stove top (not recommended due to the constant stirring needed to keep it from burning.)

FYI - in the pictures it is a double recipe because my pressure cooker can handle it, but the recipe provided is only for single batch


Ingredients for sauce

Onions 350g
Tomatoes 1500g
Cashew nuts ¼ cup
Kashmiri red chilly 150g
Salt to taste
Butter ½ cup
Whole garam masala (each) 8g (cardamom, cloves, cinnamon sticks, bay leaf, coriander, nutmeg, and cumin seeds)
Ginger garlic paste 1tbsp
Ground masala: 1tbs garam masala, 1/2tbs corrander, 2tbs paprika, 1/2tsp turmeric, 1/4tsp cumin
Kasoori methi 1/8 cup

Melt 1/2 cup ghee or butter in pressure cooker or heavy bottomed pan

Whole masala: cardamom, cloves, cinnamon sticks, bay leaf, coriander, nutmeg and cumin seeds

As you can see I get all my whole masala at Vitamin Cottage but you can find these at an specialty Indian grocery or on the internet if you live in the middle of nowhere

 Gently crush your cardamom, nutmeg and cinnamon sticks (nutmeg and cinnamon not shown)

 Toast whole Masalas on low heat until you see them turn slightly brown and smell kind of nutty

Take toasted masala and remove from oil. Place in muslin bag and secure tightly (can also use cheesecloth) Muslin bags I find also at vitamin cottage

 

Return butter and spice bag to the pan
Add the cashew nuts and gently toast them for 2-3 minutes

Add 2 to 6 Kashmiri chilies depending on how hot you want it to be

Add chopped onions and 2tsp kosher salt

Add 1tbs  ginger garlic paste - I made this by taking roasted garlic and ginger and pureeing them together with some olive oil in a food processor

Sweat the onion mixture for 10 to 15 min or until bulk has reduced by 1/4

While the onions are sweating, prepare the tomatoes

I like to use a potato masher and mash them to reduce the bulk, so that I can fit more into the pressure cooker

Add 1tbsp garam masala and 1tbsp paprika to onions - stir to combine

Add Diced Tomatoes - stir to combine

Put lid on pan, if pressure cooker cook 2 hrs at second red line; if cast iron dutch oven cook time is 3 hrs at 350 degrees, stirring every hour; if using slowcooker/crockpot cook for 3 hrs on medium stirring every hour; regular pan and stove top cook on medium heat for 3 hrs, stirring every 20 min to prevent burning.

Prepare the chicken (you can substitute tofu or vegetables)

2 chicken breasts cut in large pieces, 1/2 cup plain greek style yogurt, 1tbsp garam masala, 1tbsp paprika, 1/2tsp ground coriander, a dash of turmeric, a dash of dried ginger powder, and a couple pinches of kosher salt

 And let marinate in refrigerator while the gravy cooks

 (Time to pet the kitchen munchkins if you have them :)

Be sure to wash your hands when you're done!


When time is up let the gravy mixture cool slightly - remove masala bag

Put in blender - blend well until you achieve a fine paste

Strain to remove tomato seeds and skins

Return to stove
Add salt to taste - I like to use smoked salts because I miss the taste of the tandoori chicken and I find that this adds a deeper flavor to the gravy. You can find them in the bulk section of your specialty markets or on the Salt Works website.

Add ground masala to taste; start with 1tbs garam masala, 1/2tbs corrander, 2tbs paprika, 1/2tsp turmeric, 1/4tsp cumin

Add more masala and salt to taste - You will want it to be a bit spicier and a bit saltier than you want your final gravy to be because you will be adding either heavy whipping cream or coconut milk to the gravy at the end

Add 1/8 cup Kasoori methi (dried fenugreek leaves)

Cook for 5 minutes

This is when you will want to seaparate out what you want to freeze for later

Add heavy whipping cream or coconut milk to taste

Gravy is ready for meat or vegetables

Put the rice on to cook

Time to cook the chicken

Set pan to med-high heat, add oil

Add the chicken

Cook until liquid is reduced and almost gone

Flip chicken over and cook for 3 - 4 min - make sure chicken is almost but not quite cooked all the way through

Remove from pan and let the chicken cook down until you no longer see steam rising from it

Add to gravy and bring to a boil

Let boil for a couple of minutes, remove from heat and add chopped cilantro to the top

Serve with hot rice (the green dish is saag, will post recipe later)

Enjoy!!