Chicken Tikka Masala

The last meal I made for company before the lock-down was Chicken Tikka Masala. When I made this dish again last week I felt a sense of exhaustion. When the lockdown started in March there was a novelty to it. We played board games and completed 1000 piece puzzles and watched celebrities host talk shows from their living room. Of course there was a sense of foreboding, of anxiety, but in ways the lockdown had the characteristics of an extended, albeit boring, vacation. With the warm weather we were able to gather with family outside and things returned to something resembling normal.

This week, in Ontario, numbers reached their highest point yet. With the cold of winter about to set in, I am left with only exhaustion. I am tired of COVID, I am tired of not being able to spend time with my loved ones. I am tired.

The Tikka Masala was delicious though. While most Canadians think of this dish as Indian, it has become almost as British as Figgy Pudding. The chicken is marinated in yogurt and then grilled before being added to a tomato curry sauce. Served over rice or with fresh Naan, this dish is comforting without a trace of blandness. It decidedly improved my mood.

Chicken Tikka Masala

From Madhur Jaffrey’s Curry Nation
Serves 4-6

For the Chicken:
1 1/2-2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
1 1/4 tsp salt
3 Tbsp lemon juice
1 Tbsp peeled, finely grated ginger root
2 garlic cloves, finely grated or crushed
1 tsp ground cumin
1 tsp paprika
1/2 – 3/4 tsp chili powder
6 Tbsp whipping Cream
1/2 tsp garam marsala
3 Tbsp neutral oil

For the Masala
4 Tbsp olive oil
1 medium onion, halved and finely sliced
1 Tbsp peeled, finely grated ginger root
5-6 garlic cloves, crushed
1 Tbsp ground coriander
1/2 tsp turmeric
3/4 tsp chili powder
2 tsp paprika
4 Tbsp plain yogurt
2 medium tomatoes, peeled and very finely chopped
1 1/2 cups chicken stock
1/4 tsp garam masala
kosher salt to taste
4 Tbsp chopped coriander leaves

Start by marinating the chicken tikka. Put the chicken in a non-reactive bowl and rub the salt and lemon juice into the chicken pieces. Set aside for 20 minutes. Add the ginger, garlic, cumin, paprika, chili powder, cream and garam masala. Mix well, cover, and refrigerate for at least 6 hours.

When you’re ready to cook, make the masala: pour the 4 Tbsp of olive oil into a large, non-stick pan that has a lid, and set it over medium-high heat. When the oil is hot, put in the onions. Stir and dry until they begin to brown, 6-7 minutes. Add the ginger and garlic and continue to fry, stirring for a minute. Add the ground coriander, turmeric, chili powder and paprika. Stir for 10 seconds then add in the yogurt, 1 tablespoon at a time, stirring until the yogurt is absorbed.

Add the tomatoes and fry them for 3-4 minutes, or until they turn pulpy. Add the stock and a few pinches of salt, and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 15-20 minutes. The sauce should turn thick. Stir in the garam masala an coriander leaves, and more salt to taste if needed.

Meanwhile, thread the chicken onto skewers, preferably using two flat skewers to prevent the meat from ‘spinning’ as you grill. Preheat the grill to its highest setting. Brush the skewers with oil and grill for 6 minutes on each side, or until lightly browned and charred in places, and the interior of the chicken registers 160F.