This is an excellent recipe for one of the only Indian dishes I really enjoy. I got the original from the Pioneer Woman website, but the instructions for broiling the chicken seemed really off to me so I’ve made some changes. I’ve made this for my family twice and they’ve raved about it both times!
Now I just need to learn a good recipe for garlic naan, my absolute favorite part of any Indian meal.
Chicken Tikka Masala
1 lb. chicken breasts
Salt, coriander, cumin
1/2 cup plain yogurt
2 Tablespoons butter
4 cloves garlic
1 Tablespoon salt
3 Tablespoons garam masala
28 oz. diced or crushed tomatoes
1 Tablespoon sugar
1 1/2 cups heavy cream
Season the chicken with salt, coriander and cumin on both sides. Coat completely with the yogurt and set on a metal cooking rack over a foil-lined baking sheet. Broil about 3 inches from the heat, turning over halfway through. The original recipe called for 5-7 minutes each side but it took about 30 minutes total for mine. I’d say check after 7 minutes on each side. The edges should be slightly blackened. Once it’s done, cut it up into chunks.
Dice the onion. Melt the butter over medium high. Add onions and saute until slightly browned. Mince garlic and add to onions, along with a sprinkling of ground ginger, a tablespoon of salt, and 3 Tablespoons of garam masala.
Add the tomatoes and continue cooking and stirring. Add about 1 Tablespoon of sugar and let simmer for at least 5 minutes.
Just before adding the chicken to the sauce, pour in the heavy cream and stir. Finish with a handful of chopped cilantro.
I prepared rice to go with it. Once the rice was done, I poured frozen peas directly onto it and let the rice heat the peas. Then I added some turmeric to give it the yellow color I wanted.