Chicken Tikka Masala

Tickle me tikka! You won't believe the layers of flavor emanating from this dish. Marinated and spiced chicken skewers, gently resting over an insanely awesome masala sauce. Take note - you can create this dish in your OWN kitchen, with everyday pantry staples.

If you've shunned chicken tikka masala in the past - thinking it was too complicated for a busy weeknight - I'm here to change your opinion. Traditional recipes seem labor-intensive and involve many steps with several ingredients. That's true. But I've found a way to achieve the same (ultra-fabulous) complexity of flavors using what you already have in your spice rack. And, aside from the time it takes for the chicken to marinate (1 hour to 24 hours), this meal comes together very quickly.

Are you wondering why my dish looks different from other chicken tikka masala recipes out there? Thanks for noticing. Traditional chicken tikka masala is presented with the chicken IN the sauce, not nestled over top. Kebabs are still marinated and cooked separately, but then the chicken is tossed into the simmering sauce before serving. That's fine, but the flavor of the marinated and roasted chicken is so incredible, I wanted to keep it separate from the masala. Each bite delivers moist, yogurt-spiced chicken with a dollop of savory, warm and complex masala sauce.

Ginger tip: I can't think of a single time I've needed an entire ginger root in a recipe. Thing is, you still need to buy the whole root, even when you just need a tablespoon. That's why I keep fresh ginger in the freezer (and it freezes very well). Simply pop whatever you have left of the root (it doesn't matter how big or small it is) into a freezer bag and freeze for up to 6 months. Now you'll always have it on hand - a tablespoon here, a teaspoon there... Added bonus? It grates REALLY easily when frozen.

If you want to prep ahead, you can marinate the chicken in the yogurt mixture for up to 24 hours. You can also make the sauce in advance and, before adding the cream, let the sauce cool to room temperature and then refrigerate for up to 2 days. When you're ready to finish the meal, reheat the sauce in a small saucepan and add the cream for the last minute or two of cooking. I prepared everything in advance and roasted the kebabs while the sauce reheated. Everything came together perfectly!

No garam masala in your pantry? No problem, you can create the same flavor with what you probably already have on hand. Traditional garam masala can have over 30 different spices - but you don't need to empty your spice rack to get the same complexity of warming spices. The simplest substitute is curry powder - use 1 teaspoon of that instead of 1 teaspoon of garam masala. It won't have the same warming qualities, but it'll be close. You can also use 1 teaspoon ground cumin mixed with 1/8 teaspoon allspice to replace 1 teaspoon of garam masala. And, if you feel like working a little harder, you can combine several spices. The main flavor components of garam masala are cloves, cumin, coriander, black pepper, cinnamon, and cardamom. If you have all of these on hand use 1/4 teaspoon coriander and cinnamon, 1/8 teaspoon cumin and cloves, and a pinch each of cardamom and black pepper.

Chicken Tikka Masala

For the chicken: 
1/2 cup plain Greek yogurt
1/2 teaspoon lemon pepper
1/2 teaspoon granulated garlic or garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into 2-inch pieces
For the sauce: 
1 tablespoon olive oil
1/4 cup minced white onion
2 cloves garlic, minced
1 tablespoons minced or grated fresh ginger
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon paprika
1 teaspoon chili powder
15-ounce can tomato sauce
1 tablespoon tomato paste
1/2 cup heavy cream
Salt and ground black pepper

To prepare the chicken, a medium bowl, whisk together the yogurt, lemon pepper, garlic powder, cumin, salt, and ginger. Add the chicken and stir to coat. Cover the bowl with plastic wrap and refrigerate for 1 hour (and up to 24 hours).
To make the sauce, heat the oil in medium saucepan over medium heat. Add the onion, garlic and ginger and cook for 2 minutes, until soft. Add the cumin, turmeric, garam masala, paprika, and chili powder. Cook for 1 minute, until the spices are fragrant. Add the tomato sauce and tomato paste and bring to a simmer. Reduce the heat to low and simmer for 10 minutes. Add the heavy cream and cook for 1 to 2 minutes to heat through. Remove the pan from the heat and season to taste with salt and pepper.
To cook the chicken, preheat the oven to 400 degrees. Place an ovenproof wire rack over a baking sheet (cooking the chicken on the rack promotes even browning on all sides of the skewers). Skewer the chicken on metal or wooden skewers and place on the rack. Roast for 15 to 20 minutes, until the chicken is golden brown and cooked through. Serve the chicken with the sauce on the side for dunking.

Serves 4