Murgh Tikka Masala - Home Style Recipe

Murgh Tikka Masala - 'Home Style'
Chicken in Spiced Tomato Gravy
Submitted By: Taz

Ingredients:

2 lbs Bone-in/Skin-on Chicken Thighs (Murgh) - washed and patted dry
2 lbs Roma Tomatoes (Tamatar) - seeded and puréed = apx 6 cups
8 Cloves Fresh Garlic (Leh-sun) - grated into a paste
2 Large Onions (Pyaz) - puréed = apx 4 cups
2 Fresh Green Chiles (Hari Mirch) - seeded
1 inch piece Fresh Ginger (Adrak) - grated into a paste
2 tsp Garam Masala
1 tsp Red Chile Powder (Lal Mirchi) - amount to taste
1 tsp Turmeric Powder (Haldi)
½ tsp Coriander Seed (Dhania) - ground into a powder
½ tsp Cumin Seed (Jeera) - ground into a powder
2 Indian Bay Leaves (Tej Patta)
Kosher Salt (Namak) to taste
Juice of 1 Lemon (Nimbu)
2 tsp Oil or Ghee
-OPTIONAL GARNISH-
½ Cup Fresh Coriander Leaves (Dhania Patta) - rough chopped

Preparation:
  1. Place chicken pieces in a mixing bowl and add the lemon juice and kosher salt to taste (apx 1 ½ tsp) - Toss to combine making sure everything is coated - Set aside until needed
  2. Purée the garlic, onion, green chiles, and ginger together in a food processor or blender
  3. Heat a large pan with a tight fitting lid over medium heat - Once hot, add the onion purée (do not wash work bowl) - Sauté until liquid is reduced by about half (apx 6-8 minutes)
  4. Purée the tomatoes in the same work bowl and add to the reduced onion mixture - Sauté until the liquid is reduced by at about half (apx 6-8 minutes)
  5. Heat oil or ghee in a small skillet over medium/low heat - Once oil/ghee is hot, add remaining spices and sauté for 1-2 minute (continuously stirring) or until fragrant - DO NOT BURN
  6. Transfer the sautéed spices to the reduced tomato/onion mixture and thoroughly combine
  7. Add the chicken pieces along with any juices to the mixture and thoroughly combine
  8. Add water until chicken is submerged at least 1 inch - Bring to a simmer
  9. Reduce heat to low (bare simmer) - Cover - Simmer for 2-3 hours stirring occasionally (add water as necessary to avoid sticking and scorching) until chicken is cooked through and 'fall apart' tender (can use a couple of forks to pull apart the chicken pieces if desired)
  10. Adjust seasoning and consistency (if needed, add a little water OR allow to continue to simmer [uncovered] until gravy has thickened to desired consistency - think marinara sauce)
  11. Garnish and serve hot along with chapatti or naan, basmati rice, raita or plain yogurt, or as part of a larger Indian meal
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