Chicken Tikka Masala

 adapted from The Pioneer Woman
  • 3-4 chicken breasts
  • 1/2 c plain yogurt
  • 6 Tb butter (divided)
  • cumin
  • coriander
  • kosher salt
  • 1 1/2 c heavy cream
  • 28 oz. can diced tomatoes
  • 1 large onion
  • 4 cloves garlic, minced
  • 2 in. chunk fresh ginger, peeled and minced
  • Garam Masala
  • sugar
  • 2 c Basmati rice
optional:
  • fresh cilantro
  • chili peppers
  • turmeric
  • frozen peas

Start by seasoning the chicken breasts with Kosher salt. Next sprinkle them on both sides with coriander and cumin. Then coat the chicken with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined cookie sheet and place it about 10-12 inches below a broiler for 5-7 minutes on each side. It should have slightly blackened edges. Remove from oven.

Next dice the onion and saute with 2 Tb butter over med-high heat until slightly browned. As the onions cook, mince your garlic and ginger (1x2 inch peeled chunk). Add to onions with 1 Tb salt.

At this point add 3 Tb Garam Masala spice (found in the spice section of the grocery store). If you like it hot, add a chili pepper or two. (I did a Serrano pepper and it tasted great.) Add the tomatoes and continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 Tb sugar and allow this mixture to simmer on medium for 5 minutes.

To a rice cooker add 2 cups Basmati rice, 4 Tb butter, 1 tsp salt, 1 Tb ground turmeric and 4 c water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure you use Basmati. (The turmeric adds a very subtle flavor - it's more about the vibrant yellow color it creates.)

After the Tikka Masala sauce has had a chance to simmer for a bit, add in the 1 1/2 c heavy cream. Now chop up your chicken breasts into chunks and add them into the sauce. A handful of chopped cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Masala over the top.

Note to Self: This is a family favorite! Our favorite Chicken Tikka Masala recipe so far. We use regular Calrose rice and like to add the tumeric and peas. It is also great with plain rice. We have never tried Basmati.

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