Chicken Tikka Masala
Recipe by Adeev & Ezra Potash
I’ve invited my friends Adeev and Ezra Potash into the studio kitchen to share their recipe for chicken tikka masala. Internationally known jazz musicians dubbed the “twin horns of joy,” the brothers are also hosts of Bravo’s new digital series Beats + Bites, in which they explore the connections between food and music with guests like Wynton Marsalis and Tom Colicchio.
Watch Andrew make this recipe with Adeev and Ezra Potash:
Andrew Zimmern Cooks: Chicken Tikka Masala with the Potash Twins
- 2 tablespoons of butter
- 1 onion, chopped
- 1 jalapeno pepper, minced
- 1 clove of garlic, minced
- 2 cups tomato puree
- 2 tablespoons sugar
- 2 teaspoons turmeric
- 2 teaspoons black pepper
- 2 teaspoons curry powder
- 2 teaspoons cumin
- 2 teaspoons garam masala
- 2 teaspoons paprika
- 1 cup heavy cream
- 3 boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- Juice of 1 lemon
- 2 tablespoons plain thick yogurt
- Parsley, chopped for garnish
- Cooked basmati rice, for serving
Melt butter in a large saucepan over medium heat. Add the onion, jalapeno and garlic and saute for 3 minutes. Once cooked, pour in tomato puree and spices. Bring to a simmer, and then add the heavy cream. Simmer on low heat until sauce reduces, about 20 minutes. Using an immersion blender, blend until the sauce is smooth and creamy.
Cut chicken into 1-inch pieces, season with salt and pepper. Brown chicken on both sides in a skillet over medium-high heat until just cooked through, about 10 minutes.
Add the chicken to the sauce and let the flavors marry for about 10 minutes. Season the sauce with the lemon juice and plain yogurt. Serve over basmati rice and garnish with parsley. Enjoy!