Chicken Tikka Masala

Chicken Tikka Masala is my absolute favorite Indian dish.  I think it has to do with the creamy tomato spiciness that just is wonderful.  Did you know that the word Tikka means pieces, chucks or bits?  Chicken Tikka Masala is a classic Indian dish of pre-marinated chicken in yogurt and spices then served in a tomato cream sauce then grilled and served with white rice and naan bread.

If any of you know me know that there aren’t many recipes I fear tackling… but Indian has always been one of them.  I don’t know if because I love it so much I am afraid of not doing it justice, but I decided to make the BIG jump and go for it.  Let’s just say that I am pretty happy that I did because it tasted absolutely delicious and would make it again.

So if you too are afraid to make Chicken Tikka Masala don’t be, just try this easy recipe and let me know what you think.

Chicken Tikka Masala

(adapted by  Pastor Ryan via Pioneer Woman)

Ingredients

• 3 whole (to 4) Chicken Breasts
• Kosher Salt
• Ground Coriander
• Cumin, To Taste
• ½ cups Plain Yogurt
• 6 Tablespoons Butter
• 1 whole Large Onion
• 4 cloves Garlic
• 1 piece (approximately 2 Inches) Chunk Fresh Ginger
• Garam Masala
• 1 can (28 Ounce) Diced Tomatoes
• Sugar
• 1-½ cup Heavy Cream
• 2 cups Basmati Rice

• OPTIONAL:
• Fresh Cilantro
• Chili Peppers
• Frozen Peas

Directions

Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.

Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.

Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.

Boil 2 cups of Basmati 4 tablespoons butter, 1 teaspoon salt, and 4 cups water.

After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream.

Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce.

Add a handful of chopped fresh cilantro and some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas.

Serve Chicken Tikka Masala with rice. Make sure to have some Nann bread handy, too.

Enjoy!!! 🙂