Chicken Tikka Masala
Chicken Tikka Masala is a food so popular that it is one of the national dishes of Great Britain. The British love their curry, a holdover in taste from the time that they kept India in their empire, and Chicken Tikka Masala is an example of the way curry expands to fit the landscape it's found in.
Our recipe begins with two tablespoons of our Tikka Masala Seasoning and some yogurt. Our version of this dish is not overly spicy, and the instructions are simple, so it's a great way to please a crowd. Any chewy flatbread would taste good with this dish, but you could also serve it with white or brown rice or a nutty, fruity pilaf.
Prep Time: 30 min.
Cooking Time: 40 min.
Servings: 4
Cooking Method: Roasting
Category: Chicken
Cuisine: Indian
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into 1" pieces
- 2 Tablespoons Tikka Masala Seasoning, divided
- 1 cup plain Greek yogurt
- 2 Tablespoons vegetable oil
- 1 medium onion, diced
- 1 teaspoon California Roasted Minced Garlic
- 2 teaspoons fresh grated ginger
- 1 fresh serrano chile, ribs and seeds removed, minced
- 1 Tablespoon tomato paste
- 1 - 28 ounce can crushed tomatoes
- 2/3 cup heavy cream or half and half
- 1/4 cup Dried Cilantro
Instructions:
- In a glass bowl or dish, combine chicken with 1 Tablespoon of the Tikka Masala Seasoning and yogurt. Stir to make sure all the chicken is coated with the yogurt mixture. Marinate in refrigerator 20-30 minutes.
- In a dutch oven or large sauce pan, heat the vegetable oil to medium and add onion, cooking until just tender. Add California Roasted Minced Garlic, ginger, serrano chile, tomato paste and remaining Tikka Masala. Cook, stirring frequently until the mixture becomes fragrant, about 3-5 minutes.
- Add crushed tomatoes and bring to a boil. Reduce heat and simmer about 15 minutes, stirring occasionally.
- Remove chicken from yogurt marinade and place on a broiler pan. Place on upper middle rack in the oven and set oven to broil. Broil the chicken until cooked through, about 10-15 minutes, turning chicken once during the cooking cycle.
- Add cream or half and half to the tomato sauce, cover and remove from heat.
- Stir chicken into warm sauce, stir in cilantro.
- Serve with cooked Basmati rice and Indian flatbread.
