When I go to an Indian restaurant, about half the time I order Chicken Tikka Masala. I have an unfortunate tendency to play it safe and get something I know I like. It’s unfortunate because I also know there are so many foods and flavors out there that I would like but haven’t tried. It’s hard to balance between the uncertain but potentially amazing and the known good.
Masala is used to describe a combination of spices. This dish is a fairly new invention, though its origin is not clear. It was voted the most popular dish in the United Kingdom. I got this Chicken Tikka Masala recipe from the Food Network.
The ingredients for marinating the chicken are 1 cup plain yogurt, 1 tablespoon grated fresh ginger, 3 cloves garlic, 1 teaspoon salt, 1 pound boneless and skinless chicken thighs.
I added the tomato paste and cooked until it had darkened. This took about 4 minutes.
I added the diced tomatoes, water, and salt. I boiled this for 20 minutes. The recipe said you might need to add additional water, but I didn’t need to.