I really enjoy Indian food. I’ve wanted to cook it, but have always been a little intimidated by it. Finally I’ve stepped outside of my comfort zone and decided to give it a try. With nothing to go by, other than a strong opinion of what I like and don’t, I set out to make a version that I thought my family would really enjoy. In my research, I learned that there is no set list of ingredients that define Chicken Tikka Masala, making it even more interesting to me!
It is effectively chicken marinated in a spice and yogurt based marinade served with a masala, or sauce, made with tomatoes, cream and a variety of Indian spices. I have to admit that I was amazed when I tasted the marinated chicken…that’s the Chicken “Tikka” part of the recipe…because all by itself, it ROCKED! The yogurt based marinade left the chicken tender, juicy and bursting with flavor. I loved it so much, that I recommend it as a completely separate dish done on skewers over the grill. Serve with some veggies and rice or all by itself! Hope you enjoy…my 12 year old son actually said it was amazing! I love that kid!!! He also thought it would go really well over fried rice. Try my BBQ Pork Fried Rice and substitute the pork for this chicken!
Mix the spices together before adding to the hot oil.
Blend spices with oil, garlic, red wine vinegar and Greek yogurt.
Make sure the chicken is well coated with the marinade and refrigerate.
Stir to combine ingredients and until tomato paste is well incorporated.
Add in the garam masala, turmeric, cayenne and curry. Saute for a minute incorporating it into the onion mixture.
- 3-4 chicken breasts, cut into large bite size chunks
- 2 tablespoons vegetable oil
- 1 tablespoon Garam Masala
- ¼ teaspoon turmeric
- 1½ teaspoons Kosher salt
- dash cayenne pepper
- ½ cup Greek yogurt
- 2 garlic cloves, minced
- 1 tablespoon red wine vinegar
- 2 tablespoons Ghee (clarified butter) or vegetable oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon grated ginger or 1 teaspoon ground ginger
- 2 tablespoons tomato paste
- 1-28 ounce can crushed tomatoes
- 1 tablespoon Garam Masala
- ½ teaspoon turmeric
- ¼ teaspoon cayenne (start with less and add to taste if you don't want the heat)
- ½ teaspoon curry (optional but yummy!)
- 1 tablespoon chopped cilantro (optional)
- ½ cup half and half (or cream)
- Steamed rice or naan bread for serving
- Mix dry spices together in a medium bowl.
- Heat oil in a small skillet on low heat.
- Add spices to the skillet, stirring until they become fragrant and begin to bubble. (About 60 seconds)
- Return spices to the bowl and stir in the minced garlic, red wine vinegar and yogurt.
- Add cut chicken to the bowl, mixing so that chicken is completely coated.
- Cover with plastic wrap and refrigerate a minimum of 30 minutes up to overnight. Marinate as long as you can...you won't regret it! 🙂
- Heat Ghee or vegetable oil in a large skillet over medium heat.
- Add diced onion and cook stirring occasionally until slightly golden. (about 5-7 minutes)
- Add garlic, ginger and tomato paste.
- Stir to combine ingredients and until tomato paste is well incorporated. (2-3 minutes)
- Add in the garam masala, turmeric, cayenne and curry. Saute for a minute incorporating it into the onion mixture.
- Add the crushed tomatoes along with salt and pepper to taste.
- Bring to a boil, then reduce heat and simmer for 8-10 minutes.
- If you prefer a smoother sauce, you can carefully blend it at this point to desired consistency.
- Add cream and chopped cilantro. Simmer, stirring occasionally for another 5-10 minutes.
- Serve over rice, or with naan bread.
- Will keep in the fridge for up to three days...it makes tasty leftovers!
