Evergreen's Chicken Tikka Masala

The Eugene Weekly's seasonal printing of "Chow: Guide to Food and Restaurants" is well known in these parts. In my opinion, it's the best printed resource for finding the new and tasty places to dine at that you've been missing. The Winter 2009 issue came out a few weeks ago, and this time they included some of the best recipes from local restaurants. The recipes varied from the relatively simple salsa verde to the WTF-worthy braised short ribs with mashed celeriac. But there was one gem that really stuck out.

Everyone in Eugene and Corvallis knows that Evergreen is the place to go for lunchtime Indian buffets. And it would be my guess that they all know that the thing to get is the chicken tikka masala; it's definitely the dish of choice for all of my friends. So to say that I was happy to see the recipe for it printed in the EW would be a serious understatement.

Here's the recipe, typed up by me for your enjoyment.

Chicken Tikka Masala from Evergreen Indian Cuisine
(Photo by Michael Hays and yoinked from Wikipedia)

Evergreen owner Meeraali Shaik came to the U.S. in 1990 and worked as a cook for nine years before opening Evergreen Indian Cuisine in Corvallis in 1999. The Eugene location opened in April of 2007. Manager Usha Shaik says this dish is one of their most popular. They grind and prepare all of these spices fresh each day.

Part A:

• 2 lbs of boneless chicken breast, cut into 4" pieces
• 1/4 c yogurt
• 3 tsp ginger paste
• 3 tsp garlic paste
• 1/4 tsp cumin powder
• 1/4 tsp chili powder
• 1 tsp each: cumin, coriander, curry powder, garam masala, turmeric
• 3 tsp lemon juice
• 4 tsp vegetable oil
• 2 tsp salt
• Skewers
  

Part B:

• 3 tsp butter
• 1 onion, chopped
• 2 tsp ginger paste
• 2 tsp garlic past
• 2-3 cloves
• 2 cardamom pods
• 2 green chilies (they use chopped jalapenos)
• 2 bay leaves
• 1 cinnamon stick
• 1 tomato
• 5 oz tomato sauce
• 10 oz tomato puree
• salt to taste
• 2/3 c cream
• 1 c milk
• handful of chopped cilantro

Whisk all of the ingredients in part A into a large bowl (the ginger and garlic pastes can be made in a blender) and add the chicken. Marinate overnight in the refrigerator.

The next day, put the chicken on skewers and cook in a tandoor (clay oven) for 10 minutes. (If you don't have a tandoor, cook in your home oven at 350 degrees until chicken is cooked through.)

While chicken cooks, make the sauce. In a pot over high heat, add the butter and chopped onions from part B. Fry the onions until golden, then add the ginger and garlic paste. Cook for one minute, then add the cloves, cardamom, green chilies and everything from part B except the cream, milk and cilantro. Cook on low heat until the sauce thickens. Add the cooked chicken, milk and cream to the sauce and stir. Cook for another 4-5 minutes.

Serve with hot basmati rice and nan bread. Garnish with the cilantro leaves.

I have not yet made this recipe, but if it really is what they make at Evergreen, I can say without hesitation that it warrants some delicious grub. I hope to get a chance to make it sometime soon.