Chicken tikka masala is a curry dish that has been called one of the United Kingdom's most popular dishes and possibly originated in the Punjab region of India.
The most prominent ingredient is the spice mixture called garam masala, a fragrant and flavorful medley of ground spices that is a key part of cuisines from multiple regions across the Indian subcontinent.
Below is our version of the dish, including our variation of garam masala.
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Chicken Tikka Masala
Ingredients:
Garam Masala
2 ea cinnamon sticks
12 ea whole cloves
7.4 g fenugreek seeds
8 ea green cardamom seeds
2 ea black cardamom seeds
4.6 g black peppercorns
2 ea Bay leaves
1 g freshly grated nutmeg
Marinade
3 g garam masala
3 g paprika
1 g turmeric
2-3 ea garlic clove
15 g freshly grated ginger
50 ml lemon juice - approx. 1 lemon
5.6 g salt
150 g yogurt
Chicken
2 ea. chicken breast, boneless and skinless
Sauce
3 g garam masala
113 g butter
150 g onion, minced
2-3 ea garlic clove, minced
25 g freshly grated ginger
8.4 g salt
170 g tomato paste
100 ml water
200 ml heavy cream
Instructions:
- Toast all the spices, except the bay leaves and nutmeg, until warm and fragrant.
- Move to the EXPEDITOR™ 600S Series Culinary Blender, add bay leaves and nutmeg and grind until fine. When cool, store in an air-tight container.
- When ready, add all the ingredients for the marinade to the EXPEDITOR™ 600 Series Culinary Blender and purée.
- Butterfly the chicken breast and marinate, refrigerated for at least three hours, up to overnight.
- In a large pot, toast ground spices for one minute. Add butter, garlic, ginger and cook an additional minute. Reduce heat to medium-low, add salt and tomato paste and cook for an additional two minutes. Deglaze with water.
- Transfer to the EXPEDITOR™ 600 Series Culinary Blender and process until smooth. Put back into the same large pot.
- Prepare a hot grill and brush with oil. Remove chicken marinade and wipe off any excess yogurt.
- Cook chicken, rotating and flipping once, until dark grill marks are achieved and juices run clear. Move to a plate to rest. Once cool enough to handle, cut into ¾” cubes and add to sauce with any of the chicken’s drippings.
- Add heavy cream and simmer until sauce is shiny and slightly thickened, 5-10 minutes. Serve with Basmati rice.
Note: These recipes have been written for specific members of the EXPEDITOR™ Family of Culinary Blenders. If you are using a different Hamilton Beach® Commercial Culinary Blender, you may need to make adjustments to the Variable speed, processing time, and/or ingredient quantities.
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