For dinner tonight, try Padma Lakshmi’s recipe with a twist — lassi chicken tikka masala - The Indian Express

Chicken tikka masala, a dish typically consisting of marinated and grilled chicken pieces in a creamy, spiced tomato-based sauce, is a popular Indian food item which is loved across the globe, and can be found in Indian restaurants and supermarkets around the world. As such, many people love devouring it for lunch and dinner.

But, how about giving the classic recipe of chicken tikka masala an interesting twist? As such, Padma Lakshmi shared the recipe for this dish but with lassi. Alongside the video, she wrote, “Chicken Tikka Masala is an international favourite for a reason: it’s creamy, comforting, and packed with flavourful spices. My recipe comes with a twist: lassi! It’s not a dish we desis typically make at home — my fellow brown folk know: it was actually invented in the 70s by British-Indian restaurants as a way of using up leftover tandoori chicken! Though some of my Euro-American friends do happen to love it!”

She said that this recipe uses lassi instead of heavy cream for a lighter, healthier dish. “Something closer to a North Indian fiery tomato curry than the tikka masala you’d get at your local takeout spot. And it’s much better. The lassi pulls double duty by first tenderizing the meat, then adding a tangy creaminess to the curry,” the Indian-born American author and activist said.

Ingredients

Spice mixture:

*2 black cardamom pods
*2 tsp coriander seeds
*1 1/2 tsp cumin seeds
*3 whole cloves
*2 large hot-dried Indian chillies

Chicken:

*8 boneless, skinless chicken thighs
*1 cup plain lassi
*2 tsp turmeric
*2 tsp garam masala
*1 tsp amchur
*1 tsp kosher salt
*2 tsp Kashmiri chili powder
*2 tbs lemon juice

Sauce:

*Ghee
*Salt to taste
*1 tsp cumin seeds
*2 cups onion (white, red, or shallots), chopped
*2 garlic cloves, whole
*1 tbs fresh ginger, minced
*1 fresh hot red chili, sliced
*2 cups tomato puree (San Marzano preferred)
*2 tbs tomato paste
*1 1/2 tsp amchur
*1 1/2 Kashmiri chili powder
*Pinch of sugar
*1 1/2 cups plain lassi
*1 cup chopped cilantro
*Basmati rice, for serving

Method

For the spice mixture

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*In a small sauté pan, toast black cardamom, coriander seeds, cumin seeds, cloves and dried chiles individually for about a minute, or just until fragrant, then transfer all to a spice grinder and blend until smooth powder forms. Set aside.

Try this flavourful recipe today! (Source: Unsplash/Representational)

For the chicken

*In a large bowl, mix the lassi, spices, and lemon juice. Let the chicken sit in the mixture for at least 30 minutes on the counter at room temperature, or longer in the fridge.
*Heat 2 tablespoons ghee in a large, deep pan.
*Shake off excess marinade from the chicken, then brown chicken on both sides. (This may need to be done in batches, depending on the size of the pan.) Transfer cooked chicken to a sheet tray lined with foil, then set aside to cool.

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For the sauce

*Wipe pan clean, then heat 2 tablespoons of ghee. Add cumin seeds and chopped onion. Cook for 3 to 4 minutes, until onions are softened. Add whole garlic, fresh ginger and red chile, and cook for 3 to 5 minutes more.
*Add another tablespoon or so of ghee, if needed, along with the toasted, ground spice mixture, and sauté for 1 to 2 more minutes.
*Add pureed tomatoes, tomato paste, 2 cups of water, 1 to 2 teaspoons kosher salt and the amchur. Mix well, cover and simmer for about 30 minutes, or until reduced by about half.
*While the sauce is simmering, slice chicken thighs into bite-sized pieces.
*Add Kashmiri chile powder to the tomato sauce and cook for 1 to 2 minutes more. Season with additional salt and a pinch of sugar if necessary.
*Add diced chicken and cook for another 10 minutes.
*Add lassi to tomato sauce and mix well.
*Garnish with cilantro. Serve chicken masala over basmati rice.

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