How To Make Creamy Chicken Soup
How do I make restaurant style Chicken Tikka Masala?
Ok so, please no googling “chicken tikka masala” and then pasting the first thing you find. I only want recipes you have tried and worked on yourself. I already know how to make a decent tasting curry–it’s just not as good as what I get at the restaurant. I think I’m missing a spice or an ingredient, and adding something I shouldn’t be. Adding heavy cream, Tomato Soup, and cilantro have helped, but my curry’s not quite there yet. All recipes online tend to have the same ingredients and produce the same kind of flavor. I’m looking more for the sweet, creamy, almost cheesy CTM you get at nearly every Indian restaurant. If you own a restaurant, or have worked at one, think you can help me out? Please add comments to your recipes on where you found them. If you just copy and paste to get the yahoo points, I will rate you down. Thank you.
Chicken Tikka Masala
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Serving Size : 4 Preparation Time :0:30
Categories : Chicken Indian
Amount Measure Ingredient — Preparation Method
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1 1/2 pounds boned and skinned chicken breasts
2/3 cup plain lowfat yogurt
fresh ginger root — grated; to taste
2 cloves garlic — crushed
1 teaspoon chili powder
1 teaspoon ground coriander seeds
salt — to taste
2 tablespoons lime juice
2 tablespoons oil
lime slices — for garnish
Rinse chicken, pat dry with paper towels and cut into 3/4″ cubes. Thread onto short skewers. Put skewered chicken into a shallow non-metal dish. In a small bowl, mix together yogurt, ginger root, garlic, chile powder, coriander, salt, lime juice and oil. Pour over skewered chicken and turn to coat completely in marinade. Cover and refrigerate 6 hours or overnight to allow chicken to absorb flavors.
Heat grill. Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewers and basting occasionally with any remaining marinade. Serve hot, garnished with lime slices.
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Chicken Tikka Masala #2 XXX
Though there have been around 50 versions of the same dish, I give here a Recipe how I would like it.
Part I.
2 lbs. boneless chicken breast
1/4 cup yogurt
3 t. minced ginger
3 t. crushed garlic
1/4 t. white pepper
1/4 t. cumin powder
1/4 t. mace
1/4 t. nutmeg
1/4 t. green cardamom powder
1/4 t. chili powder
1/4 t. turmeric
3 T. lemon juice
4 T. vegetable oil
Melted margarine (for basting)
Part II.
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 t. ginger paste
2 t. garlic paste
2 t. green chilies
1 T. red chili powder
2 t. cloves
8 green cardamoms
salt to taste
3 T. butter
2/3 cup cream
1 t. fenugreek
2 t. ginger, julienned
honey to taste
Whisk all of the ingredients in Part I together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.While doing this, make the sauce in Part II. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken. Goes well with Rice or Naan.Enjoy !
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Chicken Tikka Masala
* ACTIVE: 45 MIN
* TOTAL TIME: 9 HRS 30 MIN
* SERVINGS: 4
Ingredients
MASALA MARINADE
1. 1 cup plain low-fat yogurt
2. 2 garlic cloves, minced
3. 1 tablespoon finely grated fresh ginger
4. 1 1/2 teaspoons ground cumin
5. 1 1/2 teaspoons ground coriander
6. 1/4 teaspoon ground cardamom
7. 1/4 teaspoon cayenne pepper
8. 1/4 teaspoon ground turmeric
9. Salt and freshly ground pepper
CHICKEN
1. 2 1/2 pounds skinless, boneless chicken thighs, fat trimmed
2. Salt and freshly ground pepper
3. 2 tablespoons plus 1 teaspoon vegetable oil
4. 1/4 cup blanched whole almonds
5. 1 large onion, finely chopped
6. 2 garlic cloves, minced
7. 1 teaspoon minced fresh ginger
8. 1 1/2 tablespoons garam masala
9. 1 1/2 teaspoons pure chile powder
10. 1/2 teaspoon cayenne pepper
11. One 35-ounce can peeled tomatoes, finely chopped, juices reserved
12. Pinch of sugar
13. 1 cup heavy cream
Directions
1. MAKE THE MASALA MARINADE: In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
2. PREPARE THE CHICKEN: Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
3. Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Transfer to a cutting board and cut it into 2-inch pieces.
4. Meanwhile, in a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
5. In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar and season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.
6. Variation The marinade and sauce here are also delicious with shrimp, lamb and vegetables.
Make Ahead
The Chicken Tikka Masala can be refrigerated for up to 3 days. Reheat gently before serving.
Serve With Steamed basmati rice, rice pilaf or warm nan.
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