Tikka Masala

Tikka Masala is one of our all favorite dishes. Living in Indianapolis we were a short walk and then bike ride away from our favorite Indian restaurant. It quickly became an extension of our home. The kind of place where they recognized me by voice when I would call to order take out. Where we brought gifts to celebrate a server's new baby, gave hugs when someone experienced a loss, where we made big decisions and went for escape. Since leaving Indianapolis I have been searching for a place just as special and delicious and have turned to recreating our favorite dishes at home. This is variation 18 and is the closest I have ever come to capturing the flavor, texture, and comfort we experienced in those four walls.

Ingredients: 4 garlic cloves, 1 large yellow onion, 2 tbsp garam masala, 2 tbsp sugar, 2 tsp salt, 1 tsp cayenne, 12 oz crushed or strained tomato, 3 tbsp or 1/2 tube of tomato paste, 2/3 cup heavy cream, Ghee or olive oil and 2 tbsp butter. Paneer, Sautéd vegetables, or Grilled Chicken. Rice and Naan to serve.

You will want to start with a large pot placed over medium heat. Add enough ghee or olive oil to liberally coat the bottom of the pot. Roughly chop onions and garlic and add to a food processor or blender. Run the food processor until the mixture is mostly smooth, no large chunks, and add to the pot. Cook until the onion garlic mixture is starting to caramelize, stirring to ensure bits are not burning. Be patient with this step, if the onion is not cooked thoroughly the dish will end up bitter.

Add garam masala and cayenne to the cooked onion and garlic mixture. You may need to add a bit of ghee or olive oil if the bottom of the pan is looking dry. You will want enough oil in the bottom to bloom spices.

Add tomato paste to the onion, garlic, and spices. Cook tomato paste long enough for it to go from bright red to a deep red, almost brown color. The mixture will be very thick and jammy. To this add the crushed tomatoes, sugar, and salt. Stir well and cook this mixture down over medium high heat until tomatoes are cooked and begin to darken.

Add cream to mixture and continue to cook over medium high heat. At this point you can add the filling of your choice. Since we are vegetarian we normally add paneer or I sauté half an onion and some red bell peppers. Grilled chicken would also work great. Add the filling and reduce heat to medium. Let simmer for at least 10 minutes at medium heat, stirring often. If you are not ready to serve then reduce heat to low and cover and let it continue to simmer. I have made it in advance and left to simmer for an hour before serving and the flavors only get better. Serve with rice, naan, and some plain yogurt if you need to cool things down.

This recipe is great for making ahead or doubling up and freezing a portion. With cooler weather around the corner I hope this makes it’s way into your kitchen and brings you a little warmth and comfort. Enjoy!