Imen Dridi Alton Brown’s Tikka Masala is a savory twist made with yogurt-marinated turkey flavored with spices, which takes about 1 hour and 5 minutes to prepare!
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🧡 Why You’ll Love This Tikka Masala Recipe:
- Vibrant Herbs and a Bold Spice Blend Make for an Unforgettable Flavor.
- Turkey thighs give classic tikka masala a unique touch by adding lean, juicy meat meat.
- The smokiness that grilling adds elevates every dish to a whole new level of deliciousness.
❓ What Is Alton Brown’s Tikka Masala Recipe?
Alton Brown’s Tikka Masala is a tasty dish that features turkey thighs marinated in a yogurt-spice mix, grilled to perfection, and simmered in a luscious coconut-tomato sauce.
🥩 Alton Brown Tikka Masala Ingredients
- 1 tablespoon coriander seed
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons cumin seeds
- 3/4 teaspoon brown mustard seed
- 4 cloves
- 1 (4-inch) cinnamon stick
- 7 green cardamom pods
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon red pepper flakes
- 1 cup plain whole milk yogurt (not Greek-style)
- 1 tablespoon kosher salt, divided
- 2 turkey thighs, boned and skinned
- 1/4 cup canola oil, plus more for brushing the grill pan
- 1 large onion, diced
- 2 tablespoons freshly grated ginger
- 4 garlic cloves, grated
- 2 fresh red chiles, thinly sliced
- 1 (28-ounce) can whole peeled tomatoes, drained and diced
- 1 (13.5-ounce) can coconut milk
- 2 tablespoons fresh lime juice
- Fresh mint and cilantro, for garnishing
🍛 How To Make Alton Brown Tikka Masala
- Toast the cloves, black peppercorns, cumin, brown mustard, coriander, and cinnamon stick for about 3 minutes, or until fragrant, in a dry cast-iron skillet.
- Toast the cardamom pods, nutmeg, red pepper flakes, and spices together in a spice grinder. It should take about a minute to grind till it’s fine.
- Fill a gallon-sized zip-top bag with the turkey thighs, yogurt, and 1 teaspoon of salt. Add 2/3 of the spice mixture, which is roughly 2 tablespoons + 2 1/2 teaspoons.
- Coat the thighs thoroughly, seal the bag, and let them cool for at least one hour, preferably three.
- Place in a 12-inch sauté pan and cook for 2 minutes on medium-high heat. Before adding the remaining 2 tablespoons of salt, sauté the onion in the canola oil until it starts to shimmer. Cook the onion for about 8 minutes, turning once, until the edges are brown.
- Whisk in the ginger, garlic, and chilies after lowering the heat to low. Continue to stir-fry the onion until it is browned evenly, about 7 to 8 minutes more.
- Reduce the tomatoes and the remaining spice mixture to a darker color and cook, stirring regularly, for 15 to 20 minutes.
- Juice the lime and whisk in the coconut milk. Bring to a simmer and cover to keep warm.
- Grill the meat for 5 minutes over medium heat after brushing the pan with oil. Retrieve the turkey from its package and sprinkle it with yogurt. To cook the yogurt, grill it for approximately 5 minutes per side.
- Allow the thighs to rest for 5 minutes after removing them from the heat. Next, cut them into little pieces.
- Simmer the turkey pieces in the sauce, stirring occasionally, for approximately 20 minutes, or until cooked through. Be cautious not to let the sauce boil, as the yogurt has the potential to curdle.
- Garnish with mint and cilantro before serving spoon over jasmine or basmati rice.
💭 Recipe Tips
- To get the most flavor out of your turkey thighs, marinate them for at least an hour.
- For a more unified flavor and better texture, grind the spices to a fine powder.
- To keep the yogurt from curdling, simmer the sauce gradually; this will give it a rich, creamy texture.
🍚 What Goes Well With Tikka Masala?
Tikka masala is best enjoyed with a side of basmati rice, naan bread, vegetable biryani, bhindi masala, cucumber salad, raita, aloo gobi, palak paneer, lentil dal, mango chutney, vegetable pakora.
🎚 How To Store Leftovers Tikka Masala?
- In The Fridge: Preserve leftover tikka masala in tightly sealed containers for up to 4 days.
- In The Freezer: Freeze leftover tikka masala in labeled containers for up to 3 months. Thaw overnight in the fridge before reheating.
🥵 How To Reheat Leftovers Tikka Masala?
- Stove: Reheat tikka masala gently in the small pot for 10 minutes, stirring occasionally until heated.
- Microwave: Heat tikka masala in short 4 minute-intervals, stirring between, until thoroughly heated.
FAQs
Why is my tikka masala sauce so bitter?
Bitter tikka masala sauce may result from burnt spices or excessive fenugreek check cooking temperatures and spice quantities for balance.
Are there different types of tikka masala?
Yes, the British Tikka Masala is a popular variant, featuring a creamy tomato-based sauce and grilled meat, distinct from traditional Indian versions.
Can I use sour cream in tikka masala instead of yogurt?
Yes, You may make a richer tikka masala by replacing the yogurt with sour cream or heavy cream.
Is tikka masala hotter than butter chicken?
Indeed, Butter Chicken is milder than Chicken Tikka Masala, offering a creamy and less spicy alternative with a subtle flavor profile.
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Alton Brown Tikka Masala Nutrition Facts
Amount Per Serving
- Calories 365
- Total Fat 24g
- Saturated Fat 14g
- Trans Fat 0.7g
- Cholesterol 125mg
- Sodium 1301mg
- Potassium 595.1mg
- Total Carbohydrates 11g
- Dietary Fiber 2.2g
- Sugars 6.9g
- Protein 28g
Alton Brown Tikka Masala
Description
Alton Brown’s Tikka Masala is a savory twist made with yogurt-marinated turkey flavored with spices, which takes about 1 hour and 5 minutes to prepare!
Ingredients
Instructions
- Toast the cloves, black peppercorns, cumin, brown mustard, coriander, and cinnamon stick for about 3 minutes, or until fragrant, in a dry cast-iron skillet.
- Toast the cardamom pods, nutmeg, red pepper flakes, and spices together in a spice grinder. It should take about a minute to grind till it’s fine.
- Fill a gallon-sized zip-top bag with the turkey thighs, yogurt, and 1 teaspoon of salt. Add 2/3 of the spice mixture, which is roughly 2 tablespoons + 2 1/2 teaspoons.
- Coat the thighs thoroughly, seal the bag, and let them cool for at least one hour, preferably three.
- Place in a 12-inch sauté pan and cook for 2 minutes on medium-high heat. Before adding the remaining 2 tablespoons of salt, sauté the onion in the canola oil until it starts to shimmer. Cook the onion for about 8 minutes, turning once, until the edges are brown.
- Whisk in the ginger, garlic, and chilies after lowering the heat to low. Continue to stir-fry the onion until it is browned evenly, about 7 to 8 minutes more.
- Reduce the tomatoes and the remaining spice mixture to a darker color and cook, stirring regularly, for 15 to 20 minutes.
- Juice the lime and whisk in the coconut milk. Bring to a simmer and cover to keep warm.
- Grill the meat for 5 minutes over medium heat after brushing the pan with oil. Retrieve the turkey from its package and sprinkle it with yogurt. To cook the yogurt, grill it for approximately 5 minutes per side.
- Allow the thighs to rest for 5 minutes after removing them from the heat. Next, cut them into little pieces.
- Simmer the turkey pieces in the sauce, stirring occasionally, for approximately 20 minutes, or until cooked through. Be cautious not to let the sauce boil, as the yogurt has the potential to curdle.
- Garnish with mint and cilantro before serving spoon over jasmine or basmati rice.
Notes
- To get the most flavor out of your turkey thighs, marinate them for at least an hour.
For a more unified flavor and better texture, grind the spices to a fine powder.
To keep the yogurt from curdling, simmer the sauce gradually; this will give it a rich, creamy texture.
Alton Brown Tikka Masala
