Sriracha Chicken Tikka Masala

One of the great things about having a diverse group of friends is the plethora of new flavors and dishes that I have had the opportunity to dev experienced. One of my close friends that I met in graduate school has introduced me to the flavors of India. Her father loves to cook and I’ve been lucky enough to taste a few of his concoctions. What strikes me most about Indian fare is the amount of flavor that is packed into each bite. It fully utilizes many of my favorite spices and herbs, such as ground cumin, coriander, garlic and cilantro. I tried another recipe from The Sriracha Cookbook and it definitely packed a gustatory punch. I am sure many more delightful dishes with a little (or sometimes a lot) of heat will be prepared from this cookbook.

Sriracha Chicken Tikka Masala

This recipe has a flavorful sauce, coating tender cubes of chicken. I would suggest starting this recipe the night before, allowing the chicken to soak in the marinade overnight. Trust me, it will be well worth the wait. Serve with quinoa (or rice, if you prefer) and garlic naan bread.

Sriracha Chicken Tikka Masala with Quinoa and Garlic Naan

The night before:

  • 3 pounds boneless, skinless chicken breasts
  • 2 cups plain non-fat Greek yogurt
  • 1/4 cup Sriracha
  • 1/4 cup lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cinnamon or allspice
  • 1 tablespoon ground black pepper
  • 1 tablespoon kosher salt
Cut the chicken into 1-inch cubes and place in a large resealable  plastic bag. In a bowl, combine yogurt, Sriracha, lemon juice, garlic, cumin, cinnamon, black pepper and salt, mixing well. Pour the marinade into the resealable bag with the chicken. Seal the bag and work the chicken lightly with your fingers to ensure that all of the pieces are coated in marinade. Place in the refrigerator overnight (or at least 2 hours, but the longer the better).

The next day:

  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon garam masala
  • 1 tablespoon sweet paprika
  • 15 ounces tomato sauce
  • 1/4 cup Sriracha
  • 1 pint heavy cream
  • Salt and pepper, to taste
Remove the plastic bag from the fridge. Using metal skewers, or wooden skewers that have soaked in hot water, thread the chicken onto the skewer. Discard the marinade. Line a baking sheet with aluminum foil and turn on the broiler to medium-high heat. Put the chicken skewers onto the baking sheet and place in the oven on the top rack. Cook chicken until it is lightly browned and cooked through, turning once through the cooking process (7-8 minutes). While chicken is cooking, in a large saucepan over medium heat, melt butter and add the garlic, cooking until it becomes aromatic, about 1 minute. Add the cumin, coriander, garam masala and sweet paprika, combine and cook for an additional 30 seconds. Add the tomato sauce and Sriracha. Allow mixture to simmer for 15 minutes. Slowly add the heavy cream, whisking while you add it to prevent curdling. Simmer for another 5 minutes. The sauce will thicken. Remove the chicken bites from the skewers and put them into the sauce. Simmer for about 3 more minutes. Salt and pepper sauce to taste. Serve over quinoa (or rice) with garlic naan bread. Enjoy!

4 Comments Add yours

  1. This looks like a great curry!

  2. trixfred30 says:

    That naan looks really good – like real naan (not the puffed up dough we get)

  3. Leah says:

    yum yum, we are making this tonight in my house with tofu!!
    we have at least 3 bottles of sriracha on hand at all times… 🙂

  4. The King says:

    Yay! Let me know how it turns out!

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