I used to live right behind the most incredible Indian restaurant in Utah called The Bombay House.  Every afternoon around 4:00, they would fire up the ovens and we could smell the spices all night long.  Tikka masala is technically a British dish, supposedly created in Glasgow, Scotland, but it sates my longing for all things Bombay.  Well, this and lamb saag.  And naan.  Okay, it makes it bearable.

Make this.  It’s easier than you think.

The only rule:

DON’T SUBSTITUTE.  White rice is not

a substitute for Basmati.  Sorry.  Basmati is fragrant and perfectly compliments the spices of this dish.  White rice will destroy it.  There are a few under-used spices and herbs in this recipe, but they are easily found at every major grocery chain I have seen, or available at ethnic grocers.  Don’t cheat or you’ll be disappointed.

Chicken Marinade:

1 c. plain yogurt, 2 Tbsp. fresh-squeezed lemon juice (1 large lemon), 2 tsp. ground cumin, *2 tsp. ground red pepper (cayenne), *2 tsp. ground black pepper, 1 tsp. cinnamon, 1 tsp salt (as needed), 1 Tbsp. ginger-garlic paste, 1 1/2 lbs. boneless skinless chicken breast, cut into 1-inch cubes.  (*tone this down to 1 tsp or even 1/2 if you’re serving picky eaters who don’t like heat.  Keep the black pepper up to at least 1 full tsp.)

Mix yogurt, lemon juice, cumin, red pepper, black pepper cinnamon, salt and ginger in a gallon ziploc bag.  Throw in the chicken cubes, squish around, and seal.  Lie it flat in the refrigerator to marinate for at least 1 hour.

Grilling the Chicken:

If you have a grill, it’s easy to skewer the chicken pieces and cook until almost done.  Set aside, but keep warm (cover with a plate).

If you have a grill/sear or nonstick pan – empty the marinade bag onto your pan and cook on med-high heat until mostly done.  (Not dry – let it be pinkish inside – it will still cook while you prepare the rest.  Remove from heat and seat aside.

Rice:  2 cups basmati rice

Bring 4 cups water to a boil in a pot.  Meanwhile, soak the rice, covering by 1/2 with water in a large glass measuring cup.  When the water boils, pour out the excess water (strain to retain the rice), and add the rice to the boiling water.  Bring to a boil again, then cover with a tight-fitting lid and turn heat to low – simmer for 15-20 minutes or until tender and water is absorbed. 

As soon as your rice is soaking and your water is on to boil, begin the masala sauce.

Masala Sauce:

1 Tbsp. salted butter, 2 tsp. garlic-ginger paste (or 2 cloves minced garlic + 1 tsp. fresh minced ginger), 2 tsp. minced green chili (canned or fresh), 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp garam masala (no sub – use the real deal – you can find it with the spices – it’s a specialty blend), 1/2 tsp salt, 1-28 oz. can crushed tomatoes, 1 c. heavy whipping cream

(optional) 1/4 c. chopped fresh cilantro

Melt the butter in a large, deep skillet or wok.  Add the garlic-ginger paste and green chilies and cook for 1 minute.  Add the spice mix (coriander, cumin, garam masala, & salt) and turn the heat up for 30 seconds to bring out the aroma & flavor.  Add tomatoes and bring to a boil – turn down and let simmer for 15 minutes.  Stir in cream and simmer until sauce thickens (5 minutes) and throw in the grilled chicken.  Heat through.  Garnish as desired.

Yogurt:

This dish screams for a cucumber yogurt salad or, even better, a rose, mango, or strawberry lassi.  A quick and dirty American imitation is the “lassi smoothie.”  Blend plain yogurt, semi-thawed or fresh strawberries, milk, and sugar for a passable (and delicious) imitation.  Keep it fairly light and liquid – a lassi isn’t a lassi if you have to spoon it out.  It should be drunk.  When the heat in your mouth becomes too much, a lassi is the most delectable and refreshing thing in the world, and the yogurt helps soothe the stomach and aids digestion.