Sorry - I don't have a recipe to offer you, however.......

I have a friend that came here from India about 10 years ago. She spends hours cooking some fabulous meals. She invited me over for a last minute dinner one weekend. Imagine my surprise when she pulled out a jar of Patak's Tikki Masala sauce. I must say it was fabulous! She simmered boneless chicken breasts in it. I have since used it on baked chicken legs. I bake the legs a bit and then top with sauce and bake some more. I simmered cauliflower in it last nite, added peas at the last minute and served it over rice.

So - just in case you get a craving and don't have time to cook Tikki Masala some nite, having a jar of this on your shelf might come in handy.

Oh I hope someone comes through with a recipe too. Our fav Indian place in town was sold a few months ago and has really gone down hill fast. Tikki Masala was always a favorite and I would love to make it at home. Now if I could jsut get their "house rice" recipe I would be set!

Thanks for posting the request, I will be watching and hoping someone comes through for both of us.

Alexa

Thanks Teresa!

I never thought about lookig for a premade sauce. The list of spices I will have to buy to make from scratch is going to cost big $$$. I will definately look for that.

Alexa, Bobby Flay did a Tikka Masala throwdown and he won. The reviews on his recipe @ Foodnetwork are great. He also has the rice recipe too.

Magic - many of Patak's simmer sauces are good. My friend Sunita likes them as they are flavorful and yet lower fat that the ones she makes herself. She uses a ton of butter or ghee in her sauces.

In addition to the Tikki sauce they offer Korma, Jalfrazi, Biryani sauces (here anyway) but they also sell pastes which are blends of spices.

Hope you can find them where you live.

Teresa

Magic - I looked online for the Bobby Flay throwdown recipes. The rice sounds delicious!! I could easily make the sauce and freeze it. The organic coop I shop at has every spice available in bulk, so it would be easy enough to do. And I would not have to buy more spices than I need.

Alexa - check out the link. You might want to can or freeze some sauce if it is a family favorite.

Here is a link that might be useful: Tikki Masala throwdown with Bobby Flay

Magic, here's a tip - instead of tikka masala, in which you have to cook marinated chicken separately, you can make chicken curry or Indian butter chicken, skipping a whole big rigaramole and ending up with similar results. The tikka masala is like a curry sauce with added tomato and cream.

If you really wanted to, you can even take my short cut, which is to use roasted or grilled chicken leftovers or chicken off a store-bought rotisserie chicken. Save a bunch of time and the end result is similar. I'm all about short cuts these days!

I made it a few months ago and it was wonderful! My house smelled like an upscale Indian restaurant. Love that!

Chicken Tikka Masala

1.5 pounds boneless, skinless chicken breast
1 cup plain white yogurt
3 cloves garlic, minced
1 (1-inch) piece fresh ginger root, grated
1 teaspoon cinnamon
1/4 teaspoon ground cayenne pepper
3 teaspoons paprika
10 cardamom pods, cracked lightly
2 tablespoons honey
1.5 teaspoons salt
20 grinds fresh black pepper
3 tablespoon butter
1 medium onion, finely chopped
2 tablespoons curry powder
1 (6-ounces) can tomato paste
1 cup heavy cream

For the rice:
1 cup basmati rice
2 cups water
8-10 whole cardamom pods
pinch of salt
2 tablespoons butter

Cut the raw chicken into cubes. In a large bowl, mix together the yogurt, garlic, ginger, cinnamon, cayenne, paprika, cardamom, honey, salt, and pepper. Add the chicken and mix thoroughly. Cover and let marinate for 1 hour or up to overnight.

Make the rice: In a medium saucepan, combine the butter, water, salt, and cardamom and bring to a boil. Add the rice, reduce heat to a simmer, cover and let simmer for 16-20 minutes or until water is absorbed and rice is fluffy.

In a large skillet, heat the butter over medium-high heat. Add the onion and cook until transluscent. Stir in the curry powder and tomato paste and mix well. Add the cream to the mixture and stir until smooth and the color is uniform. Slide in the chicken and all of the marinade, stir well, and bring to a simmer. Continue to simmer for 15 minutes or until chicken is cooked through and the mixture has thickened. Serve over the rice.

Source: Dave Lieberman

Lori

Here is a link that might be useful: All That Splatters - Chicken Tikka Masala

I also have a recipe (off the web) for butter chicken.

What's the difference?

Lori - what is the bread you served with your Masala recipe? Both the chicken and bread look delicious. Did you make it? I have an Indian/Asian/Middle Eastern/African Bakery here and I can buy almost any type of bread product. The only one I have tried to make myself is the injere - common pancake type bread from Ethiopia.

Teresa

Lori, is that naan?

It's chapati. AnnT's recipe:

Chapati

2 cups whole wheat flour
1 cup all purpose flour
salt
1 cup warm water
extra flour for dusting rolling surface

Note: Recipe can be adjusted. Just keep the ratio of whole wheat flour and all purpose flour at 2 : 1. (ie. 1 cup whole wheat, 1/2 cup all purpose.)

Place flour in food processor and add salt. Mix well. Slowly add warm water and process until flour forms a soft dough. Knead in the machine for 50 to 60 seconds. Wrap in plastic and let the dough rest for at least 30 minutes.

Knead dough again and divide into equal size balls , approximately 20 to 24 depending on size. Dust with flour and cover with plastic wrap to prevent drying out. Roll each ball into a thin 7- to 8-inch circle.

Heat heavy frying pan and place chapati on pan and bake until small brown spots appear. Flip over, being careful not to puncture. Cook on flip side and then remove and place directly on to the gas flame. Bread will puff up. If you don't have a gas burner then skip this process. Butter chapatis, roll and wrap in a clean tea towel and place in low oven to keep warm while you cook the remaining breads.

Servings: 8

Source: AnnT

Lori

Lori, that looks heavenly!! What kind of curry powder did you use?
It really brings it home to see a picture of the dish made from scratch by a forum friend....
But I am a bit put off you didn't ask me for dinner!
Linda C

Here's a recipe for Naan. I bought some pre made at Costco. They were giving out sample and it was really good. I will brush it with butter and slap it on the hot grill for a minute or two just to warm it.

That's a beautiful picture Lori.

Here is a link that might be useful: Naan On The Grill

I read recently that Butter Chicken and Chicken Tikka Masala were really the same dish, although the former name is more popular here in Canada and the latter is used in Britain. Hmmmm, my Madhur Jaffrey cookbook has recipes for both, and they are different.

I often make Butter Chicken for a fairly splashy dinner party meal. Sorry, but it was Patek's jarred sauces that induced me to go back to making it from scratch.

Chicken Makkhani (Butter Chicken)

1 recipe of tandoori chicken as below
4 Tbsp tomato paste + water to make 1 c.
1 cubic inch of fresh ginger, peeled and finely grated
1 1/4 c. 10% cream
1 tsp garam masala (or curry powder)
3/4 tsp salt
1/4 tsp sugar
1 fresh hot green chilli, finely chopped
1/4 tsp cayenne (or to taste)
1 Tbsp finely chopped fresh green coriander
4 tsp lemon juice
1 tsp ground roasted cumin seeds
1/2 cup unsalted butter
Combine tomato paste, water, ginger, cream, garam masala, salt, sugar, green chilli, cayenne, green coriander, lemon juice and ground cumin. Mix well. (These can be prepared in advance and refrigerated until needed)

Prepare tandoori chicken. Heat butter in wide sauté pan or large frying pan. When melted, add combined liquid ingredients. Bring to a simmer and cook on medium heat for a minute, whisking in the butter as you do so. Add the chicken pieces (but not any accumulated juices), Stir once and put chicken pieces on a warm serving platter. Spoon sauce over top and serve immediately.

Tandoori Chicken

Combine 2 Tbsp tandoori masala (recipe below, or use a commercial mix) with 2 Tbsp plain yogurt, 2 Tbsp lemon juice & 2 Tbsp veg oil. Marinate 1 kg skinless chicken parts (or use somewhat less boneless chicken) for 6-8 hrs minimum. Make a few gashes into the flesh of the chicken and rub the marinade into these for maximum infused flavour. Grill over HOT coals until done OR bake on a rack in 450F oven for about 30 min.

Tandoori Masala
1 tsp Garlic (Lasun) Powder
1 tsp ground Ginger (Adrak)
1 tsp Cloves (Lavang) Powder
1/2 tsp grated Nutmeg (Jaiphal)
1 tsp Mace Powder (Javitri)
11/2 tblsp Cumin (Jeera) Powder
2 tblsp ground Corriander (Dhania)
1 tsp Fenugreek (Methi) Powder
1 tsp ground Cinnamon (Tuj/Dalchini)
1 tsp fresh ground Black Pepper (Kalimirchi)
1 tsp ground brown Cardamom (Elaichi) Seeds
2 tsp Red Food colouring

Here's another that looks very good.

I think the nicest Naan bread recipes are the ones with yoghurt in. It gives a nice tang.

Tikka masala is now Britain's favourite dish!!!

Here is a link that might be useful: recipe.

Does anyone think I can substitute Garam Masala for the Tandoori masala blend above? I have a small package I picked up at Reading Terminal Market a couple of weeks ago and have been mulling over what to do with it.

Alexa