Chicken Tikki Masala & Chicken Tandoori

This is the Indian chicken dish that I made for the squadron during night flights last week. It seemed to be a bit hit so I thought I'd include it here. I will note dairy substitutions where necessary.

One note on the spices: It really does make a difference if you use fresh spices. If you've had the same cumin sitting in your pantry for 2 years, throw it out and place an order with Penzey's. When we had to get rid of dairy and processed sugar and wheat, we took refuge in really wonderful spices and I'm convinced that fresh spices are one of the secrets of excellent cooks. You won't pay anymore at Penzey's (most times you'll pay a lot less if you order in bulk) but it does take a bit more planning to assure that you have the appropriate spice at the right time. Try to combine your order with other friends as the shipping is a pain if you're only placing a small order. You'll find garam masala and a myriad of other glorious Indian curry powders (try the Rogan Josh and Vindaloo mixes as well--highly recommended by Brian and the kids) under the headings "Spices, Herbs, and Seasonings A-E" and then click on "Curry Powders." And just in case you don't like what we white bread Americans always call "curry powder," do not despair. Curry, in my amateur opinion, is just another word for "really great mix of spices." This dish does not taste of boring yellow curry powder.

First, you have to make Chicken Tandoori. You don't need a tandoor to do this, contrary to what I'd heard previously--just an ordinary vanilla oven will do.

Chicken Tandoori
from Fine Cooking, Oct/Nov 2006
Serves 6

12 bone-in chicken thighs, skin removed
1 cup plain yogurt (I used plain soy yogurt)
1/3 cup fresh lemon juice (I used lime juice because we had limes in plenitude)
1 Tablespoon peeled and finely chopped fresh ginger
1 Tablespoon finely chopped garlic
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons garam masala
1 1/2 teaspoons kosher salt
1/2 teaspoon cayenne
1 lemon, cut in half

Marinate the chicken:
With a sharp knife cut slits into the chicken thighs almost to the bone. In a large shallow bowl mix the yogurt, lemon juice, ginger, and garlic, coriander, cumin, garam masala, salt and cayenne. Add the chicken, turning to coat completely. Make sure that the marinade gets into all of the slits of the chicken. Cover and marinate in the fridge at least 2 hours but up to 12 hours.

Roast the chicken:
Position a rack in the center of your oven and heat to 425F. Transfer the chicken to a large baking sheet (I love my Nordic Ware "Natural Bakeware" Half Sheet), discarding any remaining marinade. Roast until the juices run clear or an instant-read thermometer measures 170 in the thickest part of the thigh--approximately 25-30 minutes. Remove from oven and squeeze the lemon juices over the thighs.


Chicken Tikki Masala
from Fine Cooking, Oct/Nov 2006

1 2-in long hot green chile (preferably serrano), stemmed & chopped
1 1-in piece of fresh ginger, peeled and chopped
1 28-oz. can whole peeled tomatoes
8 Tablespoons unsalted butter or Earth Balance
1 recipe Roasted Tandoori Chicken, meat removed from bone in large pieces (try not to shred)
2 teaspoons sweet paprika
2 Tablespoons cumin seeds, toasted lightly in a saute pan and ground fine in blender or spice grinder
(yes, it does taste better when you grind the spices yourself)
1 cup heavy cream (I omitted the cream for my family and it was still delicious)
kosher salt to taste
2 teaspoons garam masala
3/4 cup coarsely chopped fresh cilantro

In a blender or food processor, pulse the chili, ginger, and tomatoes until pureed. Set aside.

Melt 6 Tablespoons of the butter in a large Dutch oven over medium heat. When the foam subsides, add about 1/3 of the chicken and cook, stirring frequently, until chicken absorbs some butter and begins to brown, 3-4 minutes. With a slotted spoon, transfer the chicken to a plate. Repeat with remaining 2 batches of chicken.

Add the remaining 2 Tablespoons butter to the pan. When it's melted, add the paprika and cumin and stir until pieces just begin to darken, 10-15 seconds.

Immediately add the tomato mixture. Simmer vigorously, stirring frequently, until the sauce has thickened slightly, 6-8 minutes. Add the cream (optional) and 1 teaspoons kosher salt and stir well.

Add the chicken and stir gently to mix. Reduce the heat to medium low and simmer, uncovered, stirring occasionally, for 10 minutes. Stir in the garam masala and remaining cumin. Remove from the heat, cover, and allow to rest for 15 minutes. Taste and add more salt if necessary. Transfer to a serving bowl and garnish with cilantro.