Tuesday, June 16, 2009

Chicken Tikka Masala

Last Saturday, I took a break from the Thai curries, and decided to make an Indian curry; Chicken Tikka Masala.  There are numerous variations of this recipe, but I wanted to make one that (I thought) the whole family would like.

It turned out to be a bit too spicy for the wee ones, but Jesse and I really liked it.  This recipe serves 6-8


  • 1 lb. chicken breasts (either 3 or 4 breasts)
  • 1/4 Teaspoon salt
  • 1/2 Teaspoon ground cumin
  • 1/2 Teaspoon ground coriander seeds
  • 1/2 cup plain, lowfat or non-fat yogurt
  • 1 large yellow/sweet onion, diced
  • 1 Tablespoon finely minced garlic
  • 1 Tablespoon freshly grated ginger root
  • 32 oz. Hunts(TM) Petite Diced tomatoes
  • 3 Tablespoons Garam Masala
  • 1 Teaspoon Thai chili powder
  • 2 Tablespoons canned (and drained) green chiles
  • 1/4 Teaspoon sugar
  • 1 1/2 cups heavy whipping cream (at room temperature)
  • 2 Tablespoons chopped fresh cilantro leaves
  • 2 cups Basmati rice
  • 1 Tablespoon Tumeric
  • 1 bag (12 oz.) frozen peas
  • 4 Tablespoons salted sweet cream butter
  1. Season the chicken breasts with ground cumin, ground coriander, and salt
  2. Coat each chicken breast with plain yogurt
  3. Grill over medium heat until cooked through - about 10 minutes
  4. Remove from heat, and let sit for 5 minutes
  5. Dice cooked chicken into 1" pieces, and set aside
  1. Melt 2 Tablespoons of salted sweet cream butter in a medium-sized skillet
  2. Add the diced onions, and saute until golden (about 5 minutes)
  3. Add the minced garlic and grated ginger, as well as 1/2 Teaspoon of salt to the onions and saute 2 minutes
  4. Add 3 Tablespoons of Garam Masala spice and 1 Teaspoon Thai chili powder to the saute pan, as well as 2 Tablespoons canned (drained) green chiles.  Stir to coat ingredients with Garam Masala
  5. Next, add the petite diced tomatoes and their juices (remove any pieces of tomato that look green/yellow, and discard), and 1/4 Teaspoon white sugar.  Stir to mix ingredients.
  6. Simmer over medium heat for 5 minutes or so, stirring occasionally
  7. Right before serving, add 1 1/2 cups of heavy cream, diced chicken breast, and 2 Tablespoons chopped cilantro to the pan.  Stir to combine.
  8. Serve over rice
  1. Place 2 cups Basmati rice, 1 Tablespoon Tumeric, 4 Tablespoons salted sweet cream butter and 4 cups of water in a rice cooker.  Set to cook and walk away.
  2. When rice finishes cooking, open rice cooker and add the frozen green peas, stirring to combine and heat peas.  Let sit 3 minutes until peas are cooked through.
Spoon rice onto each plate, top with curry/chicken mixture and enjoy!

We served this with fresh vegetarian spring rolls and some garlic Indian Naan bread.

1 comment:

  1. oooooh yummy! I can't wait to try this one!