A few years ago, my friend Steve and I were accepted to SOAS (School of Oriental and African Studies, University of London). I was going to study Arabic and he was going to study Korean. And we were going to have lots of adventures. Then reality hit us. To put things into perspective, the cost of tuition alone at SOAS was more than what my parents made in a year. Needless to say, we both ended up staying in Michigan and I continued my Arabic studies at the University of Michigan. I’d like to think that if I had ended up in London, I would have gained my “freshman 15″ from Chicken Tikka Masala instead of pizza, gyros, and sugary concoctions from Starbucks. Chicken Tikka Masala, Britain’s (unofficial) national dish, is a creamy tomato-based curry. Though its true origins are disputed, the taste is undeniably delicious. If you’re intimidated by cooking Indian cuisine at all, Chicken Tikka Masala is a perfect place to start.

Chicken Tikka Masala
(Adapted from Mangio da Sola)
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3-5 chicken breasts
salt
1/3-1/2 cup plain yogurt
ghee, butter and oil, or oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 cup plain yogurt
2 T butter, oil, or ghee
1 large onion, diced
4 cloves garlic, finely chopped
1 2″ piece of fresh ginger
3 tablespoons garam masala (store bought is fine, but if you’d prefer to make your own check out this very basic recipe from AllRecipes and this more interesting blend from Epicurious)
1 28-oz can of tomatoes
1 tablespoon sugar
cayenne pepper or red chili flakes, to taste
1/2-1 cup heavy cream
fresh cilantro, for serving

Season the chicken breasts with salt, coriander and cumin. Coat the chicken breasts with plain yogurt and place about 10-12″ inches below a broiler for 5-7 minutes per side until slightly charred around the edges. Remove from oven and set aside. Alternatively, grill or pan fry the chicken.

Heat oil, butter, or ghee in a large skillet over medium heat. When hot/melted, add onions and cook until slightly browned. Add garlic, ginger, and salt and cook for another minute or so. Stir in garam masala, cayenne, and sugar and cook for about 30 seconds. Stir in tomatoes, lower the heat, and simmer for about 10-15. Stir in the heavy cream.

The chicken should be cool enough to handle by now. Dice the chicken into bite sized pieces and add them to the sauce. Stir in a little fresh cilantro and save a little for garnishing. Season the sauce to taste, adding more salt if needed. Serve with rice and naan.

Serves 4

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