Chicken Curry Recipe: Chicken Tikka MasalaTypically a chicken curry recipe, or chicken tikka masala recipe, calls for chicken to be cut up into bite-sized pieces or tikka as they are called in Hindi. After being marinated, the tikka are often threaded on skewers and grilled or baked in a clay oven called a tandoor. This particular recipe for chicken tikka masala uses whole chicken breasts instead, but you may prefer to dice the chicken breasts before marinating them in the spicy yogurt sauce. 4 boneless, skinless chicken breast halves 2 garlic cloves, peeled 1 (2-inch) piece of ginger, peeled and coarsely chopped 2 small red chiles 1 tablespoon ground cumin 1 teaspoon ground coriander 1 teaspoon turmeric 1 tablespoon garam masala Juice of 1 lime 1 cup plain yogurt 3 tablespoons vegetable oil (for paste) 1 teaspoon vegetable oil (to saute chicken) 2 tablespoons butter 1 or 2 limes cut into thin wedges In a food processor or blender, combine garlic, ginger and chiles. Process until finely chopped. Add cumin,coriander, turmeric, garam masala, lime juice, yogurt and 3 tablespoons vegetable oil. Process again to make a smooth paste. Place yogurt mixture in a wide, shallow bowl. Add chicken pieces, turning them to coat them well. Cover bowl with plastic wrap and refrigerate a minimum of four hours. Allow chicken to come to room temperature before cooking. Remove chicken from marinade, scraping off excess. Place a large skillet over medium-low heat and add butter and remaining teaspoon vegetable oil. When butter has melted, add chicken. Saute, turning once or twice, until chicken is golden brown on surface and white in center, 15 to 20 minutes. (Adjust heat as necessary so yogurt does not burn.) Arrange chicken on a platter and garnish with lime wedges. Serves 4.
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