Chicken tikka masala is my favorite Indian dish. This is one of the dishes that I first experienced in Scotland of all places and have never had one here that came anywhere close to that one. Then I found this recipe and had to try it. Its so flavorful, just the way you expect Indian food to be. The chicken baked the way it is, is so full of flavor that compliments all of the spices in the curry. You need this recipe in your box.
Chicken Tikka Masala
4 Chicken Breasts
Kosher Salt
Ground Coriander
Cumin
Kosher Salt
Ground Coriander
Cumin
1/2 cup Plain Yogurt
6 Tablespoons Butter
1 large Onion
4 cloves Garlic
1 piece, about 1x2 inch, chunk fresh Ginger
6 Tablespoons Butter
1 large Onion
4 cloves Garlic
1 piece, about 1x2 inch, chunk fresh Ginger
1/2 Tablespoon & 1 teaspoon Salt
3 Tablespoons Garam Masala (Recipe Follows)
1 - 28oz can Diced Tomatoes
1 Tablespoon Granulated Sugar
1 1/2 cups Heavy Cream
2 cups Basmati Rice
3 Tablespoons Garam Masala (Recipe Follows)
1 - 28oz can Diced Tomatoes
1 Tablespoon Granulated Sugar
1 1/2 cups Heavy Cream
2 cups Basmati Rice
1 Tablespoon Ground Tumeric
1. Season the chicken breasts with kosher salt, coriander and cumin. Then cover the chicken breasts completely with plain yogurt. Set the chicken on a metal cooling rack over a foil lined baking sheet and place it about 12 inches below the broiler for 5-7 minutes per side. Watch carefully so you don't char the chicken. The edges should be slightly blackened. Remove from the oven.
2. Dice the onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Place the onions in the pan and sauté them until they are slightly browned. As the onion cooks, mince the garlic. Cut off the outer skin and mince the ginger. Add the garlic and ginger to the onions. Also put in 1/2 tablespoon of salt.
3. Add 3 tablespoons Garam Masala spice and mix. Add the diced tomatoes and continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon of sugar and taste, adding more if too salty. Let mixture simmer on medium heat for 5 minutes.
4. 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 use Basmati rice.
5. After the Tikka Masala sauce has had a chance to simmer, add in the 1 1/2 cups of heavy cream. Now, cut up your chicken breasts into chunks and stir them into the Tikka Masala sauce. Serve the rice with the Chicken Tikka Masala over top.
2. Dice the onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Place the onions in the pan and sauté them until they are slightly browned. As the onion cooks, mince the garlic. Cut off the outer skin and mince the ginger. Add the garlic and ginger to the onions. Also put in 1/2 tablespoon of salt.
3. Add 3 tablespoons Garam Masala spice and mix. Add the diced tomatoes and continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon of sugar and taste, adding more if too salty. Let mixture simmer on medium heat for 5 minutes.
4. 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 use Basmati rice.
5. After the Tikka Masala sauce has had a chance to simmer, add in the 1 1/2 cups of heavy cream. Now, cut up your chicken breasts into chunks and stir them into the Tikka Masala sauce. Serve the rice with the Chicken Tikka Masala over top.
Garam Marsala
1 Tablespoon ground Coriander
1 Tablespoon ground Coriander
1 Tablespoon ground Cumin
1 Tablespoon ground Black Pepper
1 Tablespoon ground Cayenne Pepper
1 Tablespoon ground Cayenne Pepper
1 Tablespoon ground Fennel Seeds
1 Tablespoon ground Ginger
1 Tablespoon ground Cardamom
1 Tablespoon ground Nutmeg
1 TEASPOON ground Cloves
Mix all spices together. 
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