July 22, 2010

Chicken Tikka Masala

Indian food, like sushi, is something I didn't discover til later in life.  I always hated the taste of curry and didn't start to enjoy fish until a year or two ago...

And oooooh, how I'm glad all that changed.  Chicken Tikka Masala has become my 'fave' whenever I go out for Indian.  So you can imagine how FREAKIN' PSYCHED I was to find a fabulous recipe for it.  And it is REALLY good.  This is from The Pioneer Woman's 'Pastor Ryan'...  ENJOY!!!


  • 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
  • 1 T. Sugar
  • 1-½ cup Heavy Cream
  • 2 cups Basmati Rice
  • _____
  • OPTIONAL (but I definitely wouldn't skip the turmeric or the peas!!!)
  • Fresh Cilantro
  • Chili Peppers
  • Turmeric
  • Frozen Peas
Preparation Instructions
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.
To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.
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. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.

1 comment:

Anonymous said...

That looks freakin' delicious.