She Strengthens

The Quintessential Comfort Dish: A Modern Twist on Chicken Tikka Masala

Chicken tikka masala, a dish born from the fusion of Indian and British cuisines, has become a beloved comfort food around the world. This creamy, spiced tomato sauce-based dish is a staple of Indian restaurants, and its popularity has inspired many variations. We’re excited to share our take on this classic recipe, courtesy of Indian-American chef Preeti Mistry of Juhu Beach Club.

A Recipe Born from Cultural Fusion

At Juhu Beach Club, chicken tikka masala was a kid-friendly favorite, a testament to its approachability and ease of love. This dish is an excellent introduction to Indian cooking for novices, and its simplicity makes it a great threshold recipe.

The Secret to Authentic Flavor: Quality Ingredients

For an authentic taste, Preeti Mistry recommends using extra-tangy Greek yogurt from Straus Family Creamery. If you can’t find this specific brand, add a teaspoon of lemon juice to the yogurt in the marinade to boost the acidity. Additionally, consider making your own garam masala spice blend using black cardamom pods, which have an earthy, smoky flavor.

A Recipe for Success: Easy and Delicious

This recipe yields 3-4 servings and takes approximately 1 hour and 35 minutes to prepare, plus at least 3 hours and 30 minutes of marinating time. Don’t be intimidated by the ingredient list – this dish is surprisingly easy to make.

The Chicken Marinade

For the chicken, you’ll need:

• 1 pound boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup plain Greek yogurt
• 2 medium garlic cloves, finely chopped
• 1 tablespoon peeled and grated fresh ginger
• 1/2 teaspoon turmeric
• 1 teaspoon homemade garam masala (or commercial garam masala with smoked paprika and cayenne pepper)

The Sauce

For the sauce, you’ll need:

• 1/2 cinnamon stick
• 5 whole cloves
• 1 teaspoon fenugreek
• 4 green cardamom pods
• 1 black cardamom pod (or 1/2 teaspoon smoked paprika)
• 8 tablespoons unsalted butter
• 2 teaspoons peeled and grated fresh ginger
• 2 medium garlic cloves, finely chopped
• 1 1/2 teaspoons kosher salt
• 7 tablespoons tomato paste
• 1/2 cup water
• 1 cup heavy cream

Assembling the Dish

To cook the chicken, heat a grill pan over medium-high heat and lightly brush it with vegetable oil. Remove the chicken from the marinade, letting any excess drip off, and place the pieces in the grill pan. Cook until the chicken has dark grill marks and the juices run clear. Bring the sauce back to a simmer over medium-low heat, add the cooked chicken, and simmer until the sauce is shiny and has thickened slightly. Serve with basmati rice.

Tips and Variations

For an added smoky flavor, use smoked paprika in place of the black cardamom pod. If you prefer a lighter sauce, reduce the amount of heavy cream. Experiment with different spice levels by adjusting the amount of cayenne pepper. This recipe is a great starting point for your own creative variations – so don’t be afraid to get creative and make it your own!