IPA Spiked Chicken Tikka Masala

Tikka Masala is no stranger in our household. I've made this dish, and enough of its Indian relatives to whip it up with nothing more than a cursory glance at a ghee stained recipe. The amount of ginger and garlic often varies. Sometimes I use a serrano pepper to two of a kick of heat, other time a subtle touch of chili powder. Fresh and canned tomatoes alternate depending on my mood and the seasons (there are few things sadder than a "tomato" in the middle of a Midwestern winter).

So why does this warrant another visit to this blog...a blog that attempts to chronicle my culinary adventures as I test new waters?

In a word,

Beer.

Ross had requested tikka masala when I asked for dishes to round out our week of dinners. As if by fate, the day before I had planned on our Indian feast, the Beeroness posted a yogurt and ale marinaded grilled chicken. The similarities between her chicken and the marinade for my chicken tikka were uncanny. These long lost cousins were only divided by a mix up of spices and the addition of beer. The discover was enough to revisit and modify this favorite.

I hope you enjoy this dish as much as we did.

Inspired and adapted from The Beeroness, The Pioneer Woman, and my tried and true tikka masala recipe courtesy of Monica Bhide

serves 4

The Ingredients:
for the chicken and marinade
1 1/2 lb boneless, skinless chicken breasts, cubed
3/4 cup Greek yogurt
1/2 cup IPA
1 Tbsp garam masala
1/2 tsp chili powder
1/2 tsp smoked paprika
2 cloves garlic, minced
1-inch thumb of ginger, minced

for the Tikka Masala
3 Tbsp unsalted butter
1 medium red onion, finely diced
3 cloves of garlic, minced
1 inch thumb of ginger, minced
1 serrano pepper, finely diced
1 Tbsp garam masala
1/4 tsp turmeric
1 - 15 oz can petite diced tomatoes
2 Tbsp tomato paste
1 cup heavy cream
2 large handfuls of spinach, coarsely chopped 
1/4 cup IPA
salt to taste

for the Basmati rice
1 cup basmati rice
2 Tbsp unsalted butter
1/2 tsp turmeric
1/2 tsp salt
2 cups vegetable broth or water
1/2 cup frozen peas

The Process:
for the marinade
In a large bowl or gallon-sized zip top bag, combine the yogurt, IPA, and spices. Mix well. Add the cubed chicken and stir to coat. Cover and refrigerate 6-8 hours.

for the Tikka Masala:
Pre-heat the broiler.

Remove the chicken from the marinade. Thread onto metal skewers and arrange on an oiled cooling rack set over a foil lined baking sheet. Broil the chicken, 10" from the heat source, 5-7 minutes per side or until the chicken is beginning to char and juices run clear. Set aside.

Meanwhile, prep the rice:
In a medium saucepan, combine the butter, rice, turmeric, salt, and broth. Bring to a boil and stir until the butter has melted. Reduce to a low simmer and cover, cooking 30-35 minutes or until rice is tender and most of the liquid is absorbed.

Back to the Tikka Masala:
Melt the butter in a large skillet set over medium-high heat. Add the onion, ginger, garlic and serrano pepper. Sauté until fragrant and the onion is translucent, 6-8 minutes.

Add the spices and stir until fragrant, about 30 seconds. Add 1 tsp of salt, the diced tomato and the tomato paste. Simmer on medium low for about 5 minutes.

Whisk in the heavy cream and return to a simmer.

Remove the cooked chicken from the skewers and stir into the sauce. Cover and simmer until the chicken is heated through.

Stir in the chopped spinach and simmer until the spinach wilts. Remove the tikka masala from heat and stir in the 1/4 cup IPA. Adjust salt and seasoning to taste.

Prior to serving, stir 1/2 cup peas into the basmati rice. Spoon pea-studded rice onto each plate and top with tikka masala