Chicken Tikka Masala | Basics with Babish

[Music] basics with babish and the all-new basics with babish comm are brought to you by squarespace head there now to checkout recipes from the show kitchen equipment lists my personal blog posts and more get 10% off your first Squarespace order with offer code babish whether you need a domain website or online store make your next move with Squarespace alright so first up we're gonna make our own curry powder out of one stick of cinnamon 1 nuts of nutmeg 2 dry bay leaves 1 tablespoon of whole cloves 2 tablespoons of cumin seeds 3 tablespoons of coriander seeds or as I call them cilantro babies 1 tablespoon of cardamom and optionally 1 teaspoon of red pepper flake for a little bit of heat and now with the exception of the Nutmeg we're going to toast all of these spices in a dry stainless steel saute pan why don't we head on over to the stove alright so now over medium heat we're gonna keep swirl on this guy we want to keep the spices moving so they don't stick or burn and we're gonna keep this up until they're nice and toasty they smell nice and fragrant but they're not quite smoking I personally like to break up my cinnamon stick a little bit all you got to do is use your strength like so oh hang on a second maybe first you have to use your ingenuity and there we go break it in half and then use your strength and let's break this up into six pieces yeah four is probably fine and like I said just keep testing until they're nice and fragrant but not quite smoking then immediately remove them from the heat and dump them into your favorite spice grinder which is just a coffee grinder that you only use for spices we've got some really Hardy stems and seeds and shells in here so make sure you process them half way to death because last thing you want to do when you're eating your curry is pull chunks of rock-hard cloves out from between your teeth so I like to initially dump it out and give it a feel if you still feel any whole spices in there you can either sift them out or toss them right back into the spice grinder to give them another whiz maybe kind of knock it around a little bit to make sure that all the spices are getting a little bit of blade time until you are left with a fine fragrant powdery powder which once we add a little bit of freshly grated nutmeg will blow the absolute pants off anything that you can get at the grocery store in a bottle don't believe me shove your nose into it and see if you don't arise changed man so now on to the making of the actual tikka masala first up we have to make a yogurt marinade for our chicken starting with a cup of full fat yogurt and that I'm going to peel my ginger using a spoon which is a trick that people talk about and I'm gonna grate about two inches worth of ginger into the bowl but you are not done grating now we're going to grate two cloves of garlic into the mix and of course we're gonna add about a tablespoons worth of our freshly made curry powder I'm also gonna season our marinade with a pinch of salt some freshly ground pepper and a healthy squirt of olive oil go ahead and tiny whisk those all together and here you will find one of the few times that I'm recommending boneless skinless chicken breasts I think something is fatty and rich as chicken thigh would be overwhelming in a tikka masala context anyway we are cutting our chicken into 1-inch cubes rigorously mixing them into the marinade and there you have it chicken tikka masala chat down I'm kidding don't do that that's how you get dead instead we're going to allow our chicken marinate for at least four hours and up to 24 once the chicken is thoroughly marinated spread out evenly on a broiler pan set in a rimmed baking sheet and introduced them to a broiler set on high for 10 to 15 minutes until they register about a hundred and sixty degrees internally while waiting for that it's time to make that famous beautiful bright orange sauce for which we're going to need two inches worth of grated ginger I have a small yellow onion minced finely two cloves of freshly grated garlic and one small birds eye chilli finely minced and you can remove the stems and seeds if you want to make it a little less spicy now in a large saucepan we're heating two tablespoons of vegetable oil until shimmering adding our onions sautéing until softened about three minutes then adding our ginger garlic chili a tablespoon of tomato paste and a heaping tablespoon of our curry powder we're just gonna toast those all together for about 30 seconds or until very fragrant and then at one 28-ounce can of crushed tomatoes and a little pinch of sugar just to help offset all the acidity and we're gonna let that cook for about five minutes get our long grain basmati rice going you guys know how I like to do it by baking it but make your rice however you like and then it's time to add to the our tomato mixture 3/4 of a cup of heavy cream this word chicken tikka gets its signature color and it wouldn't be chicken tikka masala without chicken our chicken is fresh out the broiler and since we only pushed him up to 160 degrees Fahrenheit internally we're going to finish cooking them in the sauce for about 5 to and minutes as with all great things in life taste for seasoning add kosher salt and freshly ground pepper as desired and now it's time to plate up I'm gonna start with a nice comfy bed of rice upon which my chicken can lay its head and then spoon a generous portion of the UK's national dish over top I am contractually obligated to garnish with a sprig of cilantro but you definitely don't have to if you share my affliction and there you have it a chicken tikka masala that is brighter bolder more floral more interesting and more customizable than the one from your local takeout place will ever be the only thing missing really is naan and samosas and mango lassi and korma but we'll get there folks 1 basics episode at a time for now though I hope you give this a try yourselves and I know that you'll enjoy it so I just want to talk a little bit about designing my new website with Squarespace they have this really intuitive easy-to-use platform that made it super easy even for somebody like me who's never done web design ever they have templates they do domains they have really good customer service it's really an all in one one-stop shop for building a really slick website and I was really happy with the way mine came out if you want to try it for yourself you can start your free trial today at squarespace.com and enter offer code babish to get 10% off your first purchase [Music]

Channel: Babish Culinary Universe

Views: 4,268,142

Keywords: basics with babish, binging with babish, bwb, cooking with babish, babbish, tikka masala, chicken tikka masala, how to make tikka masala, how to make chicken tikka masala, chicken tikka masala recipe, tikka masala recipe, indian food recipe, how to make indian food at home, how to make chicken tikka masala at home, homemade chicken tikka masala, pear qwerty horse

Id: Bkd0LxBd2L8

Length: 5min 59sec (359 seconds)

Published: Thu Mar 28 2019

Reddit Comments

[u/Milhouse99]

His square space website has been new for like three years!

[u/edamomnomnom]

I love tikka masala, but u/oliverbabish you're missing out by using breasts. Find a good tandoori chicken recipe (happy to send you the one I use) with bone-in, skin-on thighs and then strip the leftover meat off for tikka masala.

[u/DaedalusFraiche]

Do any of you notice a difference in taste/outcome caused by how you prep garlic?? I use garlic a ton, and I used to always mince it with a knife, but then I got a garlic crusher tool thing and that's all I use now.

So anyways, I always notice that cooks (including babby) make sure to specify whether it's grated or crushed or minced (obviously excluding slicing bc that's clearly different). Any fellow amateurs have an opinion on this? Should I be grating when it says to grate instead of crushing? Would this only be a texture thing?

[u/Reecova]

My Indian friend suggested blending some cashew nuts with the cream for a flavor bomb.

[u/Hongjohns]

Anyone notice that the ginger straight up looked like dick and balls?

[u/PurryMurris]

Recipe looks great as usual but something I've noticed from a few of your chicken videos is... boy do you cook the shit out of your chicken breasts. The FDA recommends 165° internal because that's the point of instant bacterial death but you can achieve the same effect by holding the meat at lower temperatures for a longer period of time. I cook chicken breasts to 140° internally and then let the carryover heat bring them up to 145° during the rest and it's honestly been life-changing.

I should note that doing this takes a bit more faith in the meat itself and you should only being doing this with chicken that you trust, i.e. free range stuff from a butcher shop or farm stand, and that there's perhaps some professional liability for you introduced by advising people to cook to lower temperatures. Curious to know your thoughts though.

Side note: back in early January I did the Basics whole chicken on my charcoal grill with a two-zone fire, searing skin-side down over direct heat and then flipping onto the cool side until the breasts came to 140° and it was probably the best chicken I've ever had.

[u/Pointels21]

I love this recipe,but as an Indian, we basically always use chicken thighs and quadruple the amt of chiles used in any recipe. This was really great though!

[u/[deleted]]

I thought it was going to be a "Black Mirror" themed video!

[u/Dwinkie]

Hey Andrew, I'm a vegetarian but I absolutely love Tikka Masala. I was thinking of replacing the chicken with tofu. How exactly would you go upon this replacement while keeping it as delicious?