Chicken Tikka Masala

Inspired by  Jamie Oliver

This one pot meal is a perfect dish for a cold winter day. It is an easy recipe, however, there are a quite of few steps, but when planned out This recipe calls for chicken stock, which may be prepared store-bought or homemade, which in my opinion, makes it that much better, because you made it!

When I was growing up, my mom frequented local organic farmers’ markets and bought primarily organic products, so that is what I cook with. I use mostly organic ingredients for my recipes. Organic, local when available, and sustainability are my guiding principles in gathering food and cooking. I realize that organic is a choice, but I recommend certain ingredients should be organic and even local when available, such as in particular meat and dairy products. Organic vegetables is optimal, however it is just a recommendation.

Without further ado… Chicken Tikka Masala!!!

Serves 4-6

Prep/cook time: 1 hr. 40 min., plus marinating

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Recipe and Photo credit: jamieoliver.com

To marinate the Chicken

  • 1 tsp. ground cloves
  • 1 tsp. ground cumin
  • 2 heaping tsp. each paprika, garam masala
  • Juice of 3 lemons
  • 6 cloves of garlic
  • 1 thumb-sized piece of fresh ginger root
  • 6 heaping tbsp. plain yogurt
  • 1 ¾ lbs.  skinless boneless organic free-range chicken breast
  • 3 fresh red chilies

For the Sauce

  • olive oil or coconut oil
  • 2 onions
  • 4 cloves of garlic
  • 1-2 fresh red chilies
  • 1 bunch fresh cilantro
  • 1 level tbsp. ground coriander
  • 2 level tsp. ground turmeric
  • 6 tbsp. ground almonds
  • 2 x 14oz. cans of tomatoes or fresh tomatoes
  • 1 quart organic chicken stock
  • 2 x14oz. cans of light coconut milk
  • brown or white basmati  rice to serve
  • cilantro to garnish

To marinate the Chicken

Place the cloves, cumin, and 1 tsp. of paprika and garam masala into a small frying pan and roast for 1 minute, to bring the spices back to life. Remove to a medium bowl.

Finely grate the zest of 1 lemon and add to bowl and squeeze in the juice.

Crush in the garlic and grate in the ginger.

Add the yogurt and one chili.

Chop chicken into cubes and add to bowl

Refrigerate for at least 2 hours, covered.

 For the Sauce

Heat the oil in a large Dutch-oven sauce pan.

Peel and finely chop the onions and sauté for two minutes, or until softened. Mince the garlic and add to onions. Add the remaining chilies. Stir until well combine.

After a minute, add the cilantro, coriander, turmeric, remaining 1 tsp. of garam masala and paprika, and almonds and cook for another 2 minutes.

Add the tomatoes, coconut milk, and chicken stock.

Bring to a boil, reduce heat to medium low, and cook for at least 1 hour.

Add the chicken when ready and include the marinating juice.

Continue to cook on low heat for at least 1 hour more, until the chicken is fully cooked.

Set aside until ready to serve. Serve warm with rice. Enjoy!

Optimal: make in the morning and let sit  covered at room temperature (off heat) to let the flavors marinate in the juices. Heat when ready to eat.

 

 

 

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