Chicken Tikka Masala
Chicken Tikka Masala is a traditional British recipe with Indian influence. An interesting blend of sweet, savory and spicy.
I already know what you’re thinking. You’re wondering what a classic Indian recipe is doing on a primarily Southern cooking blog, right? Yeah, I thought so.
No, I haven’t changed my cooking style. But like all good cooks, I really enjoy exploring other food cultures on occasion. It’s so interesting to see how people around the world put together some of the same ingredients that I have in my pantry to make completely different, delicious recipes.
So, when a blogging friend, Barbara from Creative Culinary, started a month-long event called Indian Food Palooza, I just had to jump on board. However, it took me some time figure out just what I wanted to make for Indian Food Palooza.
See, I must confess – I’ve never actually eaten Indian food before. Never even been to an Indian restaurant. But I’ve seen loads of recipes and found them all so intriguing.
But wait…maybe I have kinda, sorta have had Indian food. You know we use a lot of curry powder in the South. One of our grand old Southern recipes, Chicken Country Captain, is just full of curry. And every Christmas I make my mom’s recipe for Curried Baked Fruit. Maybe this isn’t so “out there” after all.
In researching recipes, I was specifically looking for something that used easy to find ingredients. I wanted a main dish, preferably something with chicken.
When I found this Chicken Tikka Masala on The Pioneer Woman’s blog, I knew that it would be the one I used for the basis of my contribution to Indian Food Palooza. The combination of spices reminded me a lot of Chicken Country Captain – an interesting blend of sweet, savory and spicy.
The only thing I might change the next time I make this – and there definitely will be a next time – is to cut back on the garam masala. I think it pushed the recipe just slightly further into the sweet spectrum than BeeBop and I like.
How to Make Chicken Tikka Masala
Start by preheating your broiler to its highest setting.
Then season the chicken breasts with a sprinkle of salt, coriander and cumin. Coat the chicken breasts completely with yogurt.
Set the prepared breasts on an oven grill pan and cook for 5-7 minutes per side. The chicken should have blackened edges. Remove from the oven and set aside.
Melt two tablespoons of the butter in a large skillet over medium high heat. Add the onion and sauté until slightly browned.
Add the garlic, ginger, and salt to the onions. Sprinkle in the garam masala and, optionally, the diced chili. Add the diced tomatoes.
Cook while stirring and scraping the bottom of the pan to deglaze it. Let the mixture simmer for about 5 minutes.
Meanwhile, cook the basmati rice. Bring two cups of water to a boil, add the rice, the remaining two tablespoons of butter, and the salt. Bring back to a boil, reduce the heat to a simmer, cover and cook for 20 minutes.
After the sauce has simmered for a while, stir in the heavy cream. Cut the chicken breasts into bite-sized pieces and stir them into the sauce. Add the cilantro and stir through.
Serve the Chicken Tikka Masala over the prepared Basmati rice. Sprinkle with additional cilantro and chopped chilis if desired.
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Chicken Tikka Masala
Ingredients
- 3 chicken breasts
- Salt
- Ground coriander
- Ground cumin
- ½ cup plain yogurt
- 4 tablespoons butter divided
- 1 large onion chopped
- 4 cloves garlic chopped
- 2 inch piece fresh ginger grated
- 1 ½ teaspoon salt
- 3 tablespoons garam masala
- 1 serrano or jalapeno finely diced
- 28 ounces canned diced tomatoes
- ½ cup heavy cream
- ¼ cup chopped cilantro
- 1 cup Basmati rice
- 2 cups water
- ½ teaspoon salt
Instructions
- Preheat your oven’s broiler to the highest setting.
- Season the chicken breasts with a sprinkle of salt, coriander and cumin. Coat chicken breasts completely with yogurt. Set the prepared breasts on an oven grill pan and cook for 5-7 minutes per side. The chicken should have blackened edges. Remove from the oven and set aside.
- Melt two tablespoons of the butter in a large skillet over medium high heat. Add the onion and sauté until slightly browned. Add the garlic, ginger, and salt to the onions. Sprinkle in the garam masala and, optionally, the diced chili. Add the diced tomatoes. Cook while stirring and scraping the bottom of the pan to deglaze it. Let the mixture simmer for about 5 minutes.
- Meanwhile, cook the basmati rice – bring two cups of water to a boil, add the rice, the remaining two tablespoons of butter, and the salt. Bring back to a boil, reduce the heat to a simmer, cover and cook for 20 minutes.
- After the sauce has simmered for a while, stir in the heavy cream. Cut the chicken breasts into bite-sized pieces and stir them into the sauce. Add the cilantro and stir through.
- Serve the Tikka Masala over the prepared Basmati rice. Sprinkle with additional cilantro and chopped chilis if desired.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Thanks so much for participating Lana; I think your experience is what my friends with more experience in preparing Indian food could only hope for; how it’s not as mysterious and difficult as we think it is! This looks wonderful; now I need to make some!
Isn’t it fun to expand your culinary horizons?? Your tikka looks delicious – it’s one of my favorite indian dishes!! My family loves indian food – it is incredibly diverse and I love all the spices that are used! Finally found a good indian grocer around my neck of the woods – hooray!!
Chicken Tikki Masala is the very first Indian dish I ever ate and its what made me fall in love with Indian food!
I like changing things up on my blog too, I love the dish you decided to make! I need try this dish soon, I just read about it on another blog:-) Yum! Hugs, Terra
this looks delicious Lana, I think I have everything in my pantry but the rice… pretty much keep the same ol’ kind on hand…
I have never had this before so I know it will be a treat coming from such a ‘good cook’ as you say… I say the best!
Wow this looks delicious! I printed this off and I am going to try and make this tonight! Thanks!
Thanks for sharing this recipe. We love tikka masala at our house.
You’re welcome, Beth! We’ve become Tikka Masala lovers, too.
I adore tikka masala of any kind. My mum used to make something very similar to this when I was growing up, so it is comfort food to me. Well done, Lana!
Thanks so much, Dara. This was my first effort cooking Indian food at home and I was very unsure (which is not at all like me when in the kitchen!). It turned out so well that I think I’ll try another Indian recipe soon.
Yum! I decided to participate in the Indian Food Palooza as well, because I’ve been promising my husband chicken tikka masala for months and never followed through with it. So I’m finally making it for him this Saturday. Your post gives me hope – your chicken looks beautiful/delicious, so I’m hoping I can get a similar result. Fingers crossed!
Good luck, Jessica. Hope it turns out well for you!