Despite the seemingly Indian name and ingredients, Chicken Tikka Masala is a decidedly British dish. While cooking spiced chicken in a traditional Indian tandoor oven is certainly nothing new, the British made it more to their liking by serving it in a rich, creamy tomato gravy, perfect to mop up with pieces of naan or pita bread. Its popularity soared, eventually leading Britain’s former foreign secretary Robin Cook to declare, “Chicken Tikka Masala is now Britain’s true national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences.” Well then, they shouldn’t mind if I throw in a bit of Sriracha. . . .

　　

Ingredients

makes 6 to 8 servings

　　3 pounds boneless, skinless chicken breasts or thighs

　　

Marinade

2 cups plain yogurt (whole milk or low-fat, not nonfat)

　　1/4 cup Sriracha

　　1/4 cup freshly squeezed lemon juice

　　3 cloves garlic, minced

　　1 tablespoon ground cumin

　　1 tablespoon ground allspice or cinnamon

　　1 tablespoon freshly ground black pepper

　　1 tablespoon kosher salt

　　

Sauce

2 tablespoons unsalted butter

　　3 cloves garlic, minced

　　1 tablespoon ground cumin

　　1 tablespoon ground coriander

　　1 tablespoon garam masala

　　1 tablespoon sweet paprika

　　1 (15-ounce) can tomato sauce

　　1/4 cup Sriracha

　　2 cups heavy cream

　　Salt and freshly ground black pepper

　　Steamed basmati rice, to serve

　　Chopped fresh cilantro or fresh flat-leaf parsley, for garnish

　　

Step 1

Cut the chicken into 1-inch cubes. Place in a large resealable plastic bag and set aside.

　　

Step 2

To make the marinade, in a medium bowl, mix together the yogurt, Sriracha, lemon juice, garlic, cumin, allspice, black pepper, and salt. Pour over the chicken, seal the bag, and turn the bag several times to evenly coat each piece. Refrigerate for at least 2 hours, although overnight is best.

　　

Step 3

Preheat the broiler or the grill to medium-high heat. Soak 16 wooden skewers in warm water for about 30 minutes. Line a baking sheet with parchment paper.

　　

Step 4

Drain the excess marinade from the chicken and discard. Thread the chicken pieces onto the skewers. Set each finished skewer on the prepared baking sheet. When all the skewers are prepared, place the baking sheet under the broiler or place them on the grill. Cook, turning once, until browned and cooked through, 7 to 9 minutes.

　　

Step 5

Meanwhile, make the sauce. In a large saucepan over medium heat, melt the butter. Add the garlic and cook until aromatic, about 1 minute. Add the cumin, coriander, garam masala, and paprika, and cook for an additional 30 seconds. Stir in the tomato sauce and Sriracha. Simmer, uncovered, for 15 minutes. Slowly add the cream, stirring to avoid curdling. Simmer for an additional 5 minutes. Remove the cooked chicken from the skewers and add to the sauce. Simmer for an additional 3 minutes. Season with salt and pepper to taste.

　　

Step 6

Serve over basmati rice. Garnish with cilantro.

　　The Sriracha Cookbook