Declared delicious by everyone in the family, this was our favorite meal last week. Every single person at our table cleaned their plate and all three of my boys requested seconds! A friend asked me a couple months ago if I had a great recipe for Tikka Masala. I laughed and replied that I'd never even tasted it. So, the success of this recipe was dependent on more than my family's reaction. My husband delivered two test meals to our friend's house the night that I made this for our dinner.
The verdict? They declared this perfect and I promised to pass on the recipe soon. Not only did my crew love this dish, it passed the test for authentic Chicken Tikka Masala. Served over Turmeric Rice (recipe to be posted tomorrow), this was a great weeknight dinner.
Chicken Tikka Masala
recipe slightly adapted from Pastor Ryan
Yield: Serves 6 - 8
2 lbs boneless skinless chicken breasts or 3 large chicken breasts
1/2 cup plain yogurt
6 tablespoons butter, divided
1 large yellow onion, chopped small
4 large cloves garlic, minced
2" fresh ginger peeled and minced small, about 2 tablespoons
1 tablespoon kosher salt, plus 1 teaspoon divided
1/2 teaspoon coriander
1/2 teaspoon cumin
2 1/2 - 3 tablespoons garam masala
28 ounce can petite diced tomatoes
1 tablespoon sugar
1 1/2 cup heavy cream
Optional: fresh chopped cilantro or parsley for garnish
Preheat the oven to broil and place an oven rack in the middle of the oven. Line a large baking sheet with foil and place a metal cooling rack on top of it. Combine 1 teaspoon kosher salt, 1/2 teaspoon coriander and 1/2 teaspoon cumin in a small dish. Sprinkle these spices on both sides of the chicken breasts. Now coat both sides of the chicken with the yogurt. Place the chicken on the metal cooking rack. Broil for 10-15 minutes, turning the chicken after 7 minutes or so. Remove from the oven and set aside once the chicken begins to blacken. Be careful not to burn the chicken.
While the chicken is cooking, melt 2 tablespoons of butter in a large skillet over medium high heat. Add the onions and saute until slightly browned. Add the garlic and the ginger and saute for a minute or so until fragrant. Add a tablespoon of salt and the garam masala spice. Stir to coat with spices and then add the tomatoes and a tablespoon of sugar. Scrape the bottom of the pan to deglaze it as the mixture begins to simmer. Reduce heat to medium low and simmer for about 5 minutes.
Reduce the heat to low and add the cream to the tomato mixture. Chop the chicken into bite size pieces and add to the warm sauce. Serve over rice and sprinkle with cilantro if desired. Enjoy!
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