A traditional British recipe with strong Indian influences.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 6servings
Ingredients
3chicken breasts
Salt
Ground coriander
Ground cumin
½cupplain yogurt
4tablespoonsbutterdivided
1large onionchopped
4clovesgarlicchopped
2inchpiece fresh gingergrated
1 ½teaspoonsalt
3tablespoonsgaram masala
1serrano or jalapenofinely diced
28ouncescanned diced tomatoes
½cupheavy cream
¼cupchopped cilantro
1cupBasmati rice
2cupswater
½teaspoonsalt
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.