Wiki source code of Chicken Tikka Masala

Last modified by Richard Johnson on 2021/03/16 19:59
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1 == Chicken Tikka Masala ==
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4 ==== Mods this time make this into a casserole, no pre-marinating and grilling. ====
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7 Questions:
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9 1) does the sauce break if entirely baked in the oven as opposed to cooked over the stove? No
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11 2) do the spices really need to be toasted/fried in fat first, the sauce assembled and cooked, and the grilled protein added in later? Apparently not
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13 3) how thin/thick does the sauce get, as the rendered chicken fat plus juices will thin it? It stays thick because of the almond meal
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15 4) whole thighs, or cubed? Is it better for flavor/juiciness to cook whole and cut up after cooking? Cubed worked great
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18 Tripled the protein, doubled the sauce from the “original” modified recipe, and omitted the cashews. The marinade and sauce ingredients are now combined.
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22 Preheat oven to 375F.
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25 Sauce:
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27 2.5 T ground ginger
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29 2.5 T ground cumin
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31 1.5 T ground coriander
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33 4 T garam masala
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35 1 T 3 pepper powder (this amount makes the dish quiet peppy. don’t say you weren’t warned)
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37 1 T fennel seed
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39 1/2 T truffle salt
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41 1/4 C allulose or Splenda
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43 1/4 C lemon juice
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45 2 6oz cans tomato paste
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47 2 28oz cans petite dice tomatoes
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49 1/2 C dried currants
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51 1/2 C TJ’s almond meal
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53 4 C greek yogurt
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56 5 lbs boneless skinless chicken thighs, cut in ~~1” chunks (for this amount of sauce, anywhere from 4-6lbs of chicken would work)
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59 Place chicken chunks in a min 7 Qt dutch oven or other oven-safe pot. Mix the sauce ingredients all together in a very large bowl and pour over the chicken, mixing well. Bake uncovered in 375F oven for 60 minutes. Test for doneness (165F in thickest part).
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62 Serve with your favorite veggies (either separately or mixed in) and over hemp hearts (or rice, if that’s your thing).
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