Oh So Delicious Chicken Tikka Masala

So world, I apologize for my absence as of late, but life has been a bit hectic as of late. Life has gotten a little crazy, and full of medical bills. I’ve been battling a pretty serious infection, and because of that, I’ve been touring the hospital’s outpatient infusion center with a pic-line in my arm, because sadly I’m so allergic to the world, I’m also allergic to most oral antibiotics. So, IV antibiotics are the only way to go for me!

Sadly, the very tasty Sunflower Butter Caramel Cups are on hold for the moment. But I promise, they will be here next Wednesday, just in time for Easter Sunday, also known as Candy Sunday.

While I’m currently too tired and too drugged up to bake any fantastic creations at the moment, I do have a wonderful prized recipe that I’m ready to share with you all.

Fair warning: this recipe is super delicious and is a really fantastic comfort food.

SO, with that being said, I give you all: Chicken Tikka Masala

Now, whilst invading and occupying India, the British also invaded and took over a few recipes. Chicken Tikka Masala is a dish that is now classically associated with Indian cuisine, but is an Anglicized dish of an original.

Indian food is typically pretty safe for allergies. Why, you ask? Traditional Indian food actually leaves out a fair amount of dairy, and is also predominantly gluten free.

Now, this recipe is a total winner, and happens to be gluten free, dairy free, egg free, soy free, and paleo friendly.

Before we begin, this recipe is split into two parts: marinade for the chicken and the actual masala sauce.

What You’ll Need for the Chicken’s Marinade:

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4 Chicken Thighs or Boneless Breasts
1 Cup Greek Style Unsweetened Coconut Milk Yogurt
2 Teaspoons Cinnamon
1 Tablespoon Thai Spice Mix
1/2 Tablespoon Masala Spice mix
1 Teaspoon Garlic Powder

Side Note:
if you don’t have Thai Spice on hand (you can find it at your local spice shop or Whole Foods), you can create your own mix with equal measurements of paprika, turmeric, black pepper, coriander, fenugreek, ground mustard seed, cayenne, cumin, and ginger.

If you don’t happen to have Masala Spice on hand (which you can also find at a local spice shop or Whole Foods), you can create your own with a similar, almost identical mixture (though the subtle flavor differences will make a great impact later on). Masala Spice calls for an even mixture of paprika, coriander, turmeric, black pepper, fenugreek, mustard, cumin, cayenne, and ginger.

Now for that marinade! You’re first going to mix together your yogurt and spices in a mixing bowl. Once everything is mixed together nicely, you’ll have a pretty sweet, slightly orange colored marinade. Don’t let that turn you off, it will make your chicken taste AMAZING! So, put your chicken in a 1 gallon plastic bag and dump in your marinade.
At this point, you’re just gonna let your chicken do it’s chicken thing and just sit there in this deliciousness. So, let your chicken marinade either for at least 6 hours or overnight. I highly recommend letting it sit overnight, so that everything can just soak in to it’s full extent.

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And it’s time for the sauce!

What You Need for Your Tikka Masala Sauce:

1 1/2 Tablespoons Coconut Oil
3 Tablespoons Minced Garlic
2 Freshly Sliced Jalapeños (or to taste)
1 Sliced Red Bell Pepper
1, 8 ounce can of Salt and Sugar Free Crushed Red Tomatoes
3 Tablespoons Masala Spice
3 Tablespoons Thai Spice
1/4 Cup Water
1 Cup Unsweetened Plain Coconut Milk

Sauce Instructions:

First, you’re going to sauté your garlic and jalapeños in your coconut oil. Once your garlic and jalapeños have caramelized, be sure to add in your red bell pepper, and allow it to soften just a bit. Don’t let your red bell pepper caramelize, because it’s going to finish cooking the rest of the way in the sauce.

Once your pepper is added in, and softened up just a tiny bit, add in your crushed red tomato and mix thoroughly. You’re going to sauté the tomatoes, jalapeños, garlic, and red bell pepper just a little bit. Now, you’re going to let everything just sit there and come to a very slight boil on the outer edges. Once everything is boiling ever so slightly, add in the 1/4 cup of water, and mix everything together really well.

Now that your water is added in, you want to be sure to add in your spices, but only ONE TABLESPOON AT A TIME! It’s super important that you only do one at a time, because these spices will tend to clump up without thorough mixing. So, be sure to thoroughly mix everything together. I call this petting the masala:

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At this point in time, you’re going to allow your sauce to reduce some, because you do want it to thicken up just a bit. Once it’s reduced a bit, you want to add in the unsweetened, natural coconut milk. Now that your milk is added in, you’re going to continuously stir and mix the sauce, otherwise you risk your sauce scalding, and your spices clumping up again.

So repeat after me: I will PET THE MASALA SAUCE!

Bring your sauce to a gentle boil, and then reduce the heat to low, and simmer for two hours. Periodically, you may need to add coconut milk to the sauce, but be sure to add it in one tablespoon increments.

HUZZAH, YOUR SAUCE IS DONE!

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Now all we have to do is bring this together in a cohesive manner. So first, you have to cook your chicken, because raw chicken and a delicious sauce are not especially delicious.

For Cooking Your Chicken:
Pre-heat your oven to 425 degrees. Now, place a bottom layer of foil on one large cookie sheet. At this point, I find that using a cookie cooling tray is most effective for evenly cooking your chicken in the oven. So I suggest that you oil your cookie cooling tray with coconut oil (or fat of choice), and place it on top of your cookie sheet.

Then, place your chicken skin side up on the cooling rack (on the cookie sheet) and place it on the center rack of the oven.

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Now, you’re going to let your chicken cook for a minimum of thirty minutes. Your chicken cooking time is really going to depend on the a few factors: the thickness of your chicken, and the consistency of your oven heat. My chicken thighs actually cooked for an hour.

Once your chicken is done, let it cool ever so briefly, and serve with hot jasmine basmati rice. Now, you can eat your chicken with sauce directly on it, or you can serve it on the side of your sauce covered rice.

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I happen to like quite a bit sauce on my chicken, so I soaked my nice and crispy chicken in some sauce, and served it on top of some delicious rice (seasoned with a little bit of salt, pepper, coriander seeds, and a little bit of cumin).

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Now, sit down, and enjoy your delicious homemade Chicken Tikka Masala!

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2 thoughts on “Oh So Delicious Chicken Tikka Masala

  1. I cannot wait to try this! When I studied abroad In England, this was definitely one of my favorite meals! Comfort food for sure!

    • I’m glad! It’s definitely one of my favorite made up recipes. If you want more of an “authentic” feel to it, leave out the red bell pepper, but I like the bit of sweetness they add to the dish! I hope you enjoy 🙂

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