Saturday, November 5, 2011

Chicken Tikka Masala

Holy Yummy!
Nick's favorite type of food is Indian which I just figured out, so I thought I would make it for him tonight. We've been married for 4 months and we finally got the chance a couple of weeks ago to visit Nick's favorite restaurant, the Bombay House, and I loved it. Indian food still isn't my favorite, but I can truly appreciate some good Indian food now.  We were also going to go to The Hare Krishna Temple for their annual Festival of Lights, but it was snowing today and since its and outdoor event and we are babies, we decided to stay home and watch some Modern Family instead.

I got this recipe from, and just made a few slight changes.
Here is my very own version:


  • 4 Chicken Breasts
  • Salt
  • Ground Coriander
  • 1 tsp. Cumin
  • 1/2 C. Plain Yogurt
  • 6 Tablespoons Butter
  • 1 whole Large Onion
  • 4 cloves Garlic- minced
  • 1 piece (approximately 2 Inches) Chunk Fresh Ginger - shredded
  • Garam Masala
  • 1 can Diced Tomatoes
  • Sugar
  • 1-1/2 cup Heavy Cream
  • 2 cups Basmati Rice
  • Fresh Cilantro
  • Turmeric
  • 1/2 bag Frozen Peas

Preparation Instructions

To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups 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 that you use Basmati rice.
Start by seasoning the chicken breasts with some salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it on the lowest row in the oven for 10 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.
Next dice one large onion. (Here's a video I watched to brush up on my onion dicing skills). In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.
Next add 3 tablespoons Garam Masala spice, then the can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.
After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh 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 Tikka Masala over top. 
We also made naan garlic bread! We didn't have yeast, so I'm not gonna share the recipe because I think it would be better with a recipe made with yeast, but I will show a picture!

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