Chicken Tikka Masala

This version of this dish is not overly spicy, and the instructions are simple, so it’s a great way to please a crowd.

Serves: 4

Ingredients:

  •  1 lb Boneless, Skinless Chicken Breast, cut into 1" pieces
  •  2 Tbsp Tikka Masala Seasoning
  •  1 cup Plain Greek Yogurt
  •  2 Tbsp  Vegetable Oil
  •  1 Medium Onion, diced
  •  2 Medium Cloves Garlic, minced
  •  2 tsp Fresh Grated Ginger
  •  1 Fresh Serrano Chile, ribs and seeds removed, minced
  •  1 Tbsp Tomato Paste
  •  1 can Crushed Tomatoes (28 oz)
  •  2/3 cup Heavy Cream or Half And Half
  •  1/4 cup Dried Cilantro

Instructions:

  • In a glass bowl or dish, combine 1 Tbsp of the Tikka Masala Seasoning and yogurt. Add chicken to mixture and stir to make sure all the chicken is coated with the yogurt mixture. Marinate in refrigerator 20-30 minutes.
  • In a dutch oven or large sauce pan, heat the vegetable oil to medium and add onion, cooking until just tender. Add garlic, ginger, chile, tomato paste and remaining Tikka Masala Seasoning; cook, stirring frequently until the mixture becomes fragrant, about 3-5 minutes.
  • Add tomatoes and bring to a boil. Reduce heat and simmer about 15 minutes, stirring occasionally.
  • Remove chicken from yogurt marinade and place on a broiler pan. Place on upper middle rack in the oven and set oven to broil. Broil the chicken until cooked through, about 10-15 minutes, turning chicken once during the cooking cycle.
  • Add creme or half and half to the tomato sauce, cover and remove from heat.
  • Stir chicken into warm sauce, stir in cilantro.
  • Serve with cooked Basmati rice or Indian flatbread.

Other Recipes