add to shopping list Ingredients

1 cup chicken breast, cut into cubes, 3/4 of an inch size
3 medium sized potatoes, cut into cubes about half an inch size
2-3 edium sized tomatoes chopped and blended
2 medium white onions diced
4 Green chillies or chili padi
4 Red chili powder (for added spice and coloring; if you want milder, paprika can be substituted)
3-4 Garlic cloves crushed
3-4 fresh Ginger (minced)
3-4 fresh Turmeric or Galangal minced ( you can use the powder form, or the minced galangal available in Asian Stores
3-4 tbsp Lemon Juice
1 tsp Tomato puree
4-5 tbsp tomato paste
extra virgin olive oil
1 small can Yoghurt
Approximately 1/2 to 1 tsp of every spices mentioned below except fenugreek)
Paprika
Dried menthi leaves or fenugreek ( a pinch only)
Dried curry leaves - curry powder will do
cumin
coriander
garam masala
Turmeric powder
Cardamon powder
(procedure in making garam masala below)

Preparation

Extras:
In absence of Naan bread, Pita or Tortilla Bread can be a good replacement


RED AND SPICY VERSION

Procedure:


* Put half of the garlic, ginger, tomato puree, chili powder, and green chili in a bowl. Set aside the half for the cooking. Add the lemon juice or lemon powder and some salt. Mix all the marinade together then stir in the chicken cubes, store in the fridge, and marinade for 30 minutes to a few hours.


* Sautee half of the onions, green chilis, garlic, and ginger. Add in the spices (cardamom, cumin, turmeric, coriander, menthi leaver, curry leaves or curry powder) and the blended tomatoes. Stir well then add some water to a medium thick consistency.


* Add the tomato puree and let it simmer for 5-10 minutes. Once the sauce thickens again, you may add a few teaspoons of water and oil to loosen its thickness.


* Add the garam masala and the rest of the cardamom. Do not let it boil, for the essence of the spices will evaporate.


* Add the potato cubes and let it simmer for 15 minutes. Then add the chicken cubes and let it simmer again for 15 to 20 minutes. You may adjust the sauce again. I usually add half of the chopped onions in the end, because I want to have the extra chunkiness and flavor of the onions.
Drizzle with yoghurt on top.


* Serve with a toasted naan bread or basmati rice. Or you may have some toasted pita or tortilla bread as alternatives.

FOR THE LIGHT AND CREAMY VERSION

* The light and creamy version is my favorite type of chicken tikka masala. You may use butter aside from oil in sauteeing.


* The procedure is pretty much the same. Repeat steps 1 to 5. Just less red chili powder and paprika. Add milk or yoghurt at the end, then simmer for 2 to 3 minutes.

NOTE:




I know it's overwhelming for someone who don't really use spices that much. But trust me, these are the essential herbs and spices for Indian and Persian cooking. You'll know the difference once you've tasted it, and you won't be coming back to the "generic mediocre" curry recipes. The spices are quite many, but the procedure in cooking is easy.


1. Garam masala - This is the key ingredient for the tikka masala and any other "Authentic" Indian curry dishes. No tikka masala, without a garam.This can be bought in Indian Spice stores. Or you can simply make your own simplified garam masala using these recipe:


Proportion of spices 2:1 (example: 2 tbsp. each of cumin, cardamom, coriander seeds, black peppercorns, to 1 Teaspoon of cloves, nutmeg, cinnamon, and saffron (optional). Toast everything except for the nutmeg and saffron to medium high heat for 10 minutes. Put it in a coffee grinder or food processor or manually grind it. Add in the saffron and the grated nutmeg in the end. Put it in an air tight container and store in a cool, dry place.


2. Eventhough you have the garam masala mixture, you will still need the different spices in the recipe separately for accurate calibration of garnishing and seasoning.


Happy Cooking!!

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