I have, unfortunately, become addicted to “Throwdown With Bobby Flay.” I now tape all the episodes, even the ones I have seen before. Yes, I know it is nuts. But, the thing is, I have found some super recipes. And because of my waning memory, I have to retape shows I have already seen, because I can’t remember them!

The thing that pisses me off though, is often times, the lame Food Network website doesn’t post the recipes. And more often than not, the chef being challenged wants to keep their recipe super secret! Geez. I seriously doubt they will go out of business if they reveal their super double secret recipe! So when I wanted to make the chicken tikka masala dish, I couldn’t get the recipe from the Food TV site. Blah.

Being the owner of many cookbooks, I headed to “660 Curries” to find a tikka masala recipe. I found one, but, it was so different from the one that Bobby Flay made, I needed do a google. Ten million recipes later, I found several that were pretty close to what I wanted. So I rewatched the program several times and grabbed three recipes and made my own. Now, I have to admit, I had a wee problem. I have never had chicken tikka masala, so I didn’t have anything to go on. I tasted as I went, but, I didn’t know if I was on the correct path or not. When I came to a fork in the road, I was lost. Plus, I was serving this to friends before we were heading to the Kathy Griffin concert. Which I ended up not going to. I can’t talk about it.

Fortunately, Michael, had lived in the U.K. and was familiar with the dish and when he arrived, he said it was spot on. Whew! As you may or may not know, chicken tikka masala is the national dish of Britain. I bet most of you thought it was fish and chips. Nope. You would be wrong.

Any time I make an “Indian” dish (this was conceived in Britain) a trip to the Indian market is a must. Oh, the sacrifices I make for cooking! I love the Indian market. I love all ethnic markets. There are so may wonderful aromas wafting through the air. I pick up package after package and sniff. I wish I knew what to do with all the herbs and spices I find.

Anyway, the following is my version of what I think chicken tikka masala should be. I added a bit of what Bobby Flay did, and I took this and that from a bunch of different recipes. Regardless, if this isn’t anything like a “true” tikka masala should taste like, it is pretty darn good!

The Recipe:

Chicken Tikka Masala adapted from Cooks Illustrated and Throwdown with Bobby Flay and others

CHICKEN TIKKA

1. •1/2 teaspoon ground cumin
   

2. •1/2 teaspoon ground coriander
   

3. •1/4 teaspoon cayenne pepper
   

4. •1 teaspoon salt
   

5. •1 teaspoon turmeric
   

6. •2 lbs boneless skinless chicken breast
   

7. •1 cup plain yogurt 
   

8. •2 tablespoons vegetable oil
   

9. •2 medium garlic cloves, minced
   

10. •1 tablespoon grated fresh ginger
    

MASALA SAUCE

1. •3 tablespoons vegetable oil
   

2. •1 medium onion, diced fine (about 1 1/4 cups)
   

3. •3 medium garlic cloves, minced
   

4. •2 tablespoons grated fresh ginger
   

5. •1 fresh serrano chili, ribs and seeds removed, flesh minced 
   

6. •2 tablespoon tomato paste
   

7. •1 tablespoon garam masala
   

8. •1 (28 ounce) can crushed tomatoes
   

9. •3 teaspoons sugar
   

10. •1 teaspoon salt
    

11. •1/2 cup chopped cilantro
    

12. •2 tablespoons smoked paprika
    

13. •1 cup cream
    

This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.

FOR THE CHICKEN: In a large bowl, whisk together yogurt, cumin, coriander, cayenne, salt, oil, turmeric, garlic and ginger. Add chicken and coat the chicken pieces thoroughly. Cover with plastic wrap and refrigerate for an hour.

FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes.

Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

While sauce simmers, heat grill to medium high. Cook chicken until thermometer inserted into thickest part of chicken registers 160 degrees.  (chicken should be coated with thick layer of yogurt).

Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro and smoked paprika  Adjust seasoning with salt, and serve.

Final Thoughts:

Okay, this may or may not be authentic chicken tikka masala, but, frankly, my dear, I don’t give a damn.  It was good enough to be its own dish.  I absolutely loved this. And  if the second helpings were any indication, my guests loved it, too.  I know that this is going to be on regular rotation in our household.  I guarantee it will in your house, too, if you give it a try.  Enjoy!