Make Chef Mat's Chicken Tikka Masala

April 27 – May 26, 2020

Try it at home! Enjoy this recipe from Rainbow Room's Chef Mathew Woolf.

For The Chicken Tikka Masala 

  • 1.5lb Boneless skinless chicken thighs 
  • 2 T greek yogurt 
  • 1 tsp cumin powder 
  • 1 tsp coriander powder 
  • 1 tsp turmeric 
  • 1 tsp garam masala (optional)
  • 1 clove garlic grated 
  • 1/2 tsp ginger grated 
  • 1 tsp kosher salt 
  • 1 T lemon juice 
  • 2 T vegetable oil 

Whisk all ingredients together except for the chicken. Marinate chicken with the paste for two hours or better yet, over night. Heat a grill or large skillet pan until hot. Sear chicken thighs until charcoaled or golden brown on both sides. Take out of the pan and set aside - they will finish cooking later on.

For The Tikka Sauce 

  • 1 large can San Marzano tomatoes 
  • 1 red onion, chopped 
  • 3 cloves garlic, grated 
  • 1 T ginger grated 
  • 1 stick butter 
  • 1/4 c cream 
  • 1 T cumin powder 
  • 1 T coriander powder
  • 1 T chili powder / cayenne 
  • 1 T sugar 
  • 1 tsp nigella seeds 
  • 1 bay leaf 
  • 5 pods cardamom 
  • 1 stick cinnamon 
  • 3 pc clove 
  • 2 T salt 
  • 1 T fenugreek leaves toasted (optional)

Heat a pan with half the butter, add whole spices and toast for up to one minute. Add the onions, half the salt and caramelize the onions until deep brown. Add the powdered spices, stirring and cooking for one minute. Next, add the tomatoes and simmer for 25-30 minutes. Cook for a minute, then add tomatoes and simmer for 25-30 minutes. Balance the sauce with sugar and more salt to season. Remove the whole spices or leave them in if you prefer a bolder flavor. Remove from heat. In a blender, blend the sauce until smooth. Pour the sauce back into the pan, adding the chicken and simmering for 7-10 minutes. Finish the dish with the rest of the butter, cream and toasted fenugreek leaves. 

For The Cumin Rice 

  • 1 C washed, soaked & drained rice (brown or basmati)
  • 2 C water 
  • 1 tsp cumin seed 
  • 1 tsp salt 
  • 2 T butter / ghee 
  • 2 pods cardamom 
  • 1 bay leaf 

In a medium pot, add the ghee until melted over medium heat.  Add cumin and rice, toasting for up to one minute. Then add water, cardamom, bay leaf and salt, stirring once before covering. Cook for 15 minutes. Once done, allow the rice to rest for five minutes before fluffing with a fork. Remove cardamom and bay leaf. 

Serve your Chicken Tikka Masala with some cilantro and a side of your favorite roasted vegetables.