Chicken Tikka Masala
IMG_9133

I absolutely love Indian food, but have always assumed that this was a type of food best left to the professionals.

Then I saw it- a recipe for my favorite Indian dish, Chicken Tikka Masala! It was featured on the fabulous Pioneer Womans site Tasty Kitchen,

and originally came from the site Merryweathermama.com

I usually like to make my own recipes up- but clearly I was in way over my head when I decided that I would make Indian food at home! The Merry Weather Mama made thing delightfully easy, and the result was incredible. It was pretty authentic, and my husband and I sat around gobbeling it up all night while watching the Golden Globes.

I tweaked her recipe based on what I had at home, and the fact that we like spicier food. You can find the original at her site Merryweathermama.

By the way, I served this with fragrant jasmine rice and the most incredible homemade naan bread, (that recipe is coming next!!).

Chicken Tikka Masala
1.75 lbs of boneless, skinless chicken breast
½ tsp cumin
½ tsp coriander
½ tsp cayenne
1 tsp kosher salt

Marinade:
1 cup whole milk greek yogurt
2 tsp minced garlic
2 tsp grated fresh ginger
1 Tbs vegetable oil

Simmer Sauce:
2 Tbs oil
1 large onion, small diced
2 cloves garlic, minced
2 tsp grated fresh ginger
2 fresh jalapeno’s finely minced
2 Tbs tomato paste
1 Tbs garam marsala spice blend
28 oz can diced tomatoes
1 Tbs sugar
¾ cup heavy cream
Kosher salt to taste
(extra cayenne if you like it spicy!)

In a Ziploc bag, add the chicken and the dry spices and shake vigourously.

IMG_9036

IMG_9037

IMG_9040

Rub the chicken through the bag. Refrigerate the chicken for up to a few hours.

IMG_9041

IMG_9050

Combine the yogurt, garlic, ginger and oil in a bowl and set aside. Dump the yogurt mixture into the Ziploc bag with the chicken, and leave out at room temperature to marinate.

IMG_9043

IMG_9044

IMG_9045

IMG_9046

IMG_9047

IMG_9051

IMG_9052

Preheat the oven to broil.

In a large heavy pot over medium heat, add the oil. Add the onions to the pot and brown.

IMG_9053

IMG_9055

Add the garlic, ginger and jalapeno’s.

IMG_9056

Add the garam marsala and the tomato paste. Stir to combine.

IMG_9057

IMG_9059

Add the diced tomatoes and the sugar and stir to combine. Cover the pot and simmer for about 15 minutes.

IMG_9060

IMG_9068

Add the heavy cream and stir until even and creamy. Turn the heat off and set aside.

IMG_9069

IMG_9070

On a sheet pan covered in tin foil, pour the chicken out.

IMG_9062

Broil the chicken for 15 minutes, and then turn the heat off and leave it in the oven for 5 minutes.

IMG_9072

Take the chicken out and slice into bite sized pieces.

IMG_9073

IMG_9076

IMG_9080

Add the chicken to the simmering sauce and gently reheat.

IMG_9083

Serve the Chicken Tikki Masala over a bed of Jasmine rice and garnish with some fresh parsley.

IMG_9131

IMG_9133

Print Recipe  

Chicken Tikka Masala
IMG_9133

I absolutely love Indian food, but have always assumed that this was a type of food best left to the professionals.

Then I saw it- a recipe for my favorite Indian dish, Chicken Tikka Masala! It was featured on the fabulous Pioneer Womans site Tasty Kitchen,

and originally came from the site Merryweathermama.com

I usually like to make my own recipes up- but clearly I was in way over my head when I decided that I would make Indian food at home! The Merry Weather Mama made thing delightfully easy, and the result was incredible. It was pretty authentic, and my husband and I sat around gobbeling it up all night while watching the Golden Globes.

I tweaked her recipe based on what I had at home, and the fact that we like spicier food. You can find the original at her site Merryweathermama.

By the way, I served this with fragrant jasmine rice and the most incredible homemade naan bread, (that recipe is coming next!!).

Chicken Tikka Masala
1.75 lbs of boneless, skinless chicken breast
½ tsp cumin
½ tsp coriander
½ tsp cayenne
1 tsp kosher salt

Marinade:
1 cup whole milk greek yogurt
2 tsp minced garlic
2 tsp grated fresh ginger
1 Tbs vegetable oil

Simmer Sauce:
2 Tbs oil
1 large onion, small diced
2 cloves garlic, minced
2 tsp grated fresh ginger
2 fresh jalapeno’s finely minced
2 Tbs tomato paste
1 Tbs garam marsala spice blend
28 oz can diced tomatoes
1 Tbs sugar
¾ cup heavy cream
Kosher salt to taste
(extra cayenne if you like it spicy!)

In a Ziploc bag, add the chicken and the dry spices and shake vigourously.

IMG_9036

IMG_9037

IMG_9040

Rub the chicken through the bag. Refrigerate the chicken for up to a few hours.

IMG_9041

IMG_9050

Combine the yogurt, garlic, ginger and oil in a bowl and set aside. Dump the yogurt mixture into the Ziploc bag with the chicken, and leave out at room temperature to marinate.

IMG_9043

IMG_9044

IMG_9045

IMG_9046

IMG_9047

IMG_9051

IMG_9052

Preheat the oven to broil.

In a large heavy pot over medium heat, add the oil. Add the onions to the pot and brown.

IMG_9053

IMG_9055

Add the garlic, ginger and jalapeno’s.

IMG_9056

Add the garam marsala and the tomato paste. Stir to combine.

IMG_9057

IMG_9059

Add the diced tomatoes and the sugar and stir to combine. Cover the pot and simmer for about 15 minutes.

IMG_9060

IMG_9068

Add the heavy cream and stir until even and creamy. Turn the heat off and set aside.

IMG_9069

IMG_9070

On a sheet pan covered in tin foil, pour the chicken out.

IMG_9062

Broil the chicken for 15 minutes, and then turn the heat off and leave it in the oven for 5 minutes.

IMG_9072

Take the chicken out and slice into bite sized pieces.

IMG_9073

IMG_9076

IMG_9080

Add the chicken to the simmering sauce and gently reheat.

IMG_9083

Serve the Chicken Tikki Masala over a bed of Jasmine rice and garnish with some fresh parsley.

IMG_9131

IMG_9133