Chicken tikka masala recipe?

There seems to be a conspiracy on the web, because every single Chicken Tikka Masala recipe I've tried so far tastes nothing like the typical CTM you get at practically any Indian/Bangalore restaurant. You get this sour tomato'y blobby gravy with far too heavy spices. It's like every restaurant chef knows the recipe, and they conspired to post WRONG recipes on the internet to keep people from making CTM themselves.





So the question, like the others that have gone before me, is how the devil do you make Chicken Tikka Masala that tastes like the one you get at ANY restaurant. I've tried so many recipes and they all taste the same, and really really wrong. I'm not even eating these experiments anymore, they're going straight from the stove to the trash.





What's the trick? What is it that every restaurant knows, that nobody on the internet knows?Chicken tikka masala recipe?
This recipe sounds pretty authentic. The author obtained it from www.bawarchi.com. I checked that website, and there are five recipes there that you may want to look at if this one doesn't look right.





Chicken Tikka Masala





1 lb chicken breasts


3 ounces tikka paste


1/2 cup plain yogurt


4 teaspoons vegetable oil


1 teaspoon garlic paste


1 teaspoon ginger paste


1 large onion, chopped


1/4 teaspoon turmeric


1/2 teaspoon coriander


1/2 teaspoon cumin


1/2 teaspoon chili powder


1/2 teaspoon garam masala


1 teaspoon salt


1 large tomato, cut into eight sections


1 cup heavy cream


15-20 cashews, ground





Cut chicken into 1'; cubes.


Mix with yogurt and tikka paste and marinate in the refrigerator for 4-6 hours.


Thread on bamboo skewers and broil in the oven for 10-12 minutes, or until chicken is almost thoroughly cooked and starts to blacken on the top.


Rotate the pan at least once to ensure even cooking.


Remove from the oven and put aside while making the curry.


Keep the remaining marinade, as you will need it later.


At medium temperature, heat the oil.


When hot, add the onion.


Fry for 3-5 min.,then add the ginger and garlic pastes.


Stir for 2 min.


Add the turmeric, followed by the remaining spices.


Fry for 2-3 minutes.


Combine 1/2 cup lukewarm water with the marinade that was kept aside earlier.


Slowly add this mixture to the pan, letting about half of the liquid evaporate.


Add the tomato sections and stir briefly.


Add the salt and fry until the tomato pieces are just beginning to get soft.


Add the cashews, cream and chicken pieces and cover and simmer on low heat, for approximately 10-15 minutes.


Remove from heat and let cool slightly.


Serve with Rice or Naan.Chicken tikka masala recipe?
Ingredients


4 chicken breasts, skinned, boned and cubed


2.5cm/1in piece of fresh root ginger, finely chopped


2 garlic cloves, finely chopped


1 tsp chilli powder


sea salt and freshly ground black pepper


2 tbsp fresh coriander


1 lime, juice only


2 tbsp vegetable oil


1 onion, finely chopped


1 red chilli, de-seeded and finely chopped


1 tsp ground turmeric


300ml/10陆fl oz) double cream


陆 lemon


fresh coriander, to garnish


To serve


basmati rice


naan bread











Method


1. Place the chicken breasts in a large bowl and mix with the ginger, garlic, chilli, salt, pepper, coriander, lime juice and one tablespoon of the oil.


2. Set aside and allow the flavours to develop.


3. Heat a heavy-bottomed shallow pan and, when hot, add the chicken.


4. Cook for 8-10 minutes until the chicken is browned on all sides.


5. Meanwhile, heat the remaining oil in a large pan and cook the onion and red chilli for 5-6 minutes until golden brown.


6. Add the turmeric and cook for one minute.


7. Stir in the cream and cook gently for a couple of minutes.


8. Add the chicken to the creamy sauce and simmer for five minutes until the chicken is cooked through.


9. Check for seasoning, and add lemon juice to taste.


10. Garnish with fresh coriander and serve immediately with the rice and/or naan bread.