Chicken Tikka Masala (The Rita Way)



So many versions of this dish, but let’s try it the easy way, my way.

Whilst Dave was away it was time for the girls to play. I decided to cook dinner for my sweet dear friends. Their favorite dish? What else but Chicken Tikka Masala. I think I introduced them to a new found love of Indian food besides their quests for magical dates and dreamy nights. I’ve been asked over and over for my recipe which is pretty simple. With my hectic schedule I need fast, quick & delicious. My proportions aren’t going to be exact but wing it girls. Everyone’s taste palates are so different. You can add or minus measurements of any of the ingredients to make it your way.
Spice it up if you can handle it!

3 to 4 pieces of chicken breast cut in cubes
3 to 4 medium chopped onions 4 to 5 Tablespoons Ghee (Clarified Butter)
4 Heaping Tablespoons Patak’s Tikka Masala Paste (NOT THE SAUCE!)
1 Tablespoon Grated Fresh Ginger
2 Tablespoon Grated Fresh Garlic
1 Teaspoon Cayenne Pepper (or any red spicy pepper powder)
1 Teaspoon Course Ground Black Pepper
1 Tablespoon Dry Coriander
1 Tablespoon Garam Masala 2 Tablespoon Sugar
1 -16 oz Can Tomato Sauce
1 and 1/2 Cup of Water
A Drop or Two of Red Food Coloring
1 Cup of Whipping Cream
Fresh Coriander To Garnish

Heat a pan on medium high.  Add the Ghee (clarified butter).  Once hot and melted add chopped onions and cook until dark brown.  Once brown add grated ginger, garlic, cayenne pepper, black pepper, dry coriander, garam masala, sugar.  Stir to combine the flavors of fresh and dry spices until they are fragrant.  Add the Tikka Masala Paste and stir and cook for around 3 minutes. Then add the can of tomato sauce and cook for another 5 minutes till the sauce is bubbling, add the water and cook for another 5 minutes.  Bring out the immersion blender (or you can use a blender) to make into a thick sauce.  Add Whipping Cream and Food Coloring. Then place cubed chicken into the sauce and cook on medium high for about 10 minutes.  Once chicken is partially cooked all the way, time to turn down the heat and cook on low for around one hour. Your meat will be soft and tender. Ta-Da! Your done! Garnish with fresh coriander and serve with naan, Geera rice and Raita (recipe below)

Radish and Cucumber Raita

2 Cups Yogurt
1 Cup Grated English Cucumber (squeeze out juices from the cucumber after grating)
5 to 6 Red Round Radishes (squeeze out juices from the radishes after grating)
1 Teaspoon Fresh Chopped Garlic
1 Teaspoon Fresh Chopped Chillies
1 Teaspoon Dry Cumin Powder
Salt And Pepper To Taste

Grate the cucumber and radishes and squeeze out the juices and discard liquid. Place in bowl.  Add all the other ingredients and mix well.  Adjust ingredients for your tastebuds. Serve with Naan, Rice and any curry dishes.

Hope your enjoy this recipe and please ask any questions or provide feedback. My night with the girls ended up pretty much with bottles of wine (we lost count) and dancing the night away with an impromptu unexpected arrival of Dave, he came home early.

Time to go home girls! haha.