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Embarking on a culinary journey that satisfies both the palate and the wallet is a pursuit cherished by food enthusiasts. In the realm of Tikka Masala, Joshua Weissman offers not one, but two tantalizing recipes that cater to both authenticity and affordability.
These recipes, “The Authentic” and “The Cheaper,” present a delightful opportunity to explore the rich flavors of Tikka Masala while considering budget-conscious options.
Join us as we delve into the world of Joshua Weissman’s Tikka Masala creations, uncovering the essence of true authenticity and the art of creating a wallet-friendly yet equally enticing version
1. Joshua Weissman Tikka Masala – The Authentic
Ingredients
Tikka Paste:
- 1 tablespoon (4g) coriander seeds
- 1/2 teaspoon (1g) ground cumin
- 1 tablespoon (7g) garam masala
- 1 teaspoon (3g) turmeric
- 7 cloves of garlic
- 1 piece of ginger (2 inches)
- 1-2 fresno chilies (depending on size)
- 1/4 cup (60ml) water
- 2 tablespoons (30ml) oil
Marinated Chicken:
- 1 cup (225g) yogurt
- 2 pounds of chicken
- 2 tablespoons (26g) tikka paste
- 2 teaspoons (7g) kosher salt
The Sauce:
- 1 can (28 oz) whole peeled tomatoes, blended and strained (reduce water)
- 4 tablespoons (56g) unsalted butter
- 1 large onion
- 1.25 cups heavy cream
- 1 tablespoon (7g) paprika
- 1 teaspoon (2g) kashmiri chili powder (optional)
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Instructions
- In a small saucepan, toast all the spices for 2 minutes. Allow them to cool.
- Transfer the toasted spices to a blender and blend until they reach a fine consistency.
- Add garlic, peeled ginger, garam masala, turmeric powder, and fresno chilis to the blender. Pour in water and blend until the mixture becomes smooth.
- While blending, drizzle canola oil into the mixture until it achieves a smooth texture.
- Cut the chicken into bite-sized pieces.
- In a bowl, whisk together whole milk yogurt, tikka masala paste, and kosher salt.
- Add the chicken to the mixture, tossing it to ensure even coating. Cover with plastic wrap and let it marinate for 20 minutes or refrigerate overnight.
- Rinse the rice twice, then cook it using a pressure cooker or rice cooker.
- For the final curry, blend the canned tomatoes until smooth and strain through a fine mesh strainer. Set aside.
- In a medium saucepan over medium-high heat, add oil to coat the bottom. Sear the chicken on both sides for 3-4 minutes per side. Remove and set aside.
- Reduce the heat to medium and melt butter in the saucepan. Sauté diced onions until they become translucent.
- Add the remaining tikka masala paste, paprika, and chili powder to the saucepan. Cook and stir until the paste starts sticking to the pan.
- Pour in the pureed tomatoes and bring to a simmer. Let it simmer for 10 minutes, stirring occasionally.
- Add the heavy cream and mix until well combined.
- Return the seared chicken to the pan, coating it in the sauce. Simmer for an additional 10-15 minutes.
- Season the dish with salt according to taste. Serve the chicken curry with rice, garnished with cilantro.
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Ingredients
Chicken:
- 1 cup (240g) whole-milk yogurt
- 2 teaspoons (6g) kosher salt
- 1.25 tablespoons (11g) garam masala
- 1 teaspoon (3g) paprika
- 5 cloves garlic, finely chopped
- 2-inch (5cm) piece of fresh ginger, grated
- 2 pounds (907g) boneless, skinless chicken thighs, cut into 1-inch pieces
Sauce:
- 3 tablespoons (24g) vegetable oil
- 1 large yellow onion, thinly sliced
- 2-inch (5cm) piece of ginger, grated and thinly sliced
- 3 cloves garlic, thinly sliced
- 1 teaspoon (3g) paprika
- 1 teaspoon (3g) cayenne powder
- 1 tablespoon (9g) garam masala
- 1 tablespoon (24g) unsalted butter
- 2 teaspoons (9g) sugar
- 15 oz (425g) can of crushed tomatoes
- 1 cup (237ml) heavy cream
- 1/3 cup (5g) fresh cilantro leaves
- Salt, to taste
Instructions
Chicken:
- In a medium bowl, combine yogurt, kosher salt, garam masala, paprika, chopped garlic, and grated ginger. Whisk until well combined.
- Add the chicken to the bowl, ensuring it’s fully coated with the marinade. Allow it to marinate for 10 minutes or refrigerate overnight.
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- Place a 10-inch pan over medium-high heat. Add enough vegetable oil to coat the bottom of the pan. Once the oil is hot and nearly smoking, sear the chicken in batches for 2-3 minutes per side until nicely browned on all edges.
- Remove the chicken from the pan. If needed, add more oil, and reduce the heat to medium.
- Add the thinly sliced onion, grated and sliced ginger, and sliced garlic. Lightly season with salt and sauté for 3-5 minutes, stirring occasionally, until softened.
- Incorporate paprika, cayenne powder, garam masala, and sugar into the mixture. Sauté until fragrant, which usually takes about 30 seconds.
- Pour in the crushed tomatoes, stir, and allow the mixture to reduce for 5 minutes. Optionally, transfer the mixture to a blender and blend until it’s as smooth as possible.
- Return it to the pan, lower the heat to low, add the seared chicken, and let it simmer for about 10 minutes or until the chicken is thoroughly cooked and the sauce has reduced.
- Stir in the heavy cream and continue to simmer for an additional 7-8 minutes, or until the sauce becomes thick and velvety. Adjust the salt levels according to your taste preference.
- Serve the dish immediately with steamed white rice. For an optional garnish, sprinkle fresh cilantro leaves over the top.
Sale
Joshua Weissman: An Unapologetic Cookbook. #1 NEW YORK TIMES…
#1 New York Times Bestseller. This cookbook challenges quick meal trends, offering over 100 recipes with a personal twist. Encouraging readers to take control of their food, Weissman’s irreverent guide is ideal for those who love hosting and seek a personalized culinary experience. A humorous guide to mastering your kitchen.
$30.00
−$13.50
$16.50
Buy OnlineJoshua Weissman’s Tikka Masala recipes offer a flavorful journey that balances traditional richness and budget-friendly options. “The Authentic” delivers a traditional, spice-laden experience, while “The Cheaper” offers a wallet-friendly twist without compromising taste. These recipes showcase the diverse dimensions of flavor and resourcefulness, proving that culinary excellence can be achieved in various ways.
