If I have Indian food, this is usually my go-to. I LOVE chicken tikka masala. This is the first time I’ve made it, not counting the times I’ve used a jarred tikka masala sauce.
Admittedly, this isn’t the easiest dish to make. It takes time to make the marinade and then the time to actually let the meat marinate. Then, you need to make the sauce. IT IS WORTH IT!
I hope the next time you are craving some Indian food or just want to try something new, I hope you’ll make my version of Chicken Tikka Masala.
Chicken Tikka Masala Over Basmati Rice
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Loading...Chicken Tikka Masala Over Basmati Rice
Ingredients
- Marinade:
- 1 1/4 cup Greek Yogurt
- 1 Tbsp grated ginger
- 4 tsp Kosher salt
- 1 tsp garam masala
- 1 tsp freshly ground black pepper
- 1/2 - tsp tumeric
- 4 cloves garlic, grated or finely chopped
- 2 1/2 - 3 lbs Chicken Thighs, boneless and skinless
- Sauce:
- 4 Tbsp ghee
- 1 Vidalia onion, sliced
- 2 Serrano chilies (seeded and stemmed if you want it slightly more mild)
- Kosher salt, about a teaspoon
- 1 tsp ginger, freshly grated
- 4 cloves garlic, finely chopped
- 2 tsp dried fenugreek leaves
- 2 tsp garam masala
- 1 tsp Kashmiri red chili powder
- 1 tsp Hungarian paparika
- One 28 oz can whole peeled tomatoes
- 1/4 cup heavy cream
- Chopped cilantro for garnish
- 1-2 cups cooked Basmati Rice (I won't judge if you use the packaged microwave rice)
- Naan for serving
Instructions
For the Marinade:
Whisk the yogurt, ginger, salt, red chili powder, garam masala, pepper, turmeric, and garlic in a large bowl.
Add the chicken and mix to fully coat all the chicken
Squeeze out the air and seal in a large freezer bag
Refrigerate for at least 4 hours, overnight is best.
For the Sauce:
Add the ghee to a large Dutch oven over medium heat
Add the onions, Serrano, salt
Cook until the onions begin to caramelize
Move the onions to one side, making room to add the fenugreek, garam masala, chili powder, and paparika
Stir the spices for about a minute, until fragrant
Add the tomatoes, break them up as needed and bring to a boil
Reduce the heat to a simmer and cook until reduced by half (you'll want to stir occassionally) - about 30 minutes
Turn off the heat
Let the sauce cool for 5-10 minutes then transfer to a blender. (don't fill the blender more than half way)
Remove the center cap of the blender, cover the lid with a clean dish towel, and pulse until smooth
Add 1/4 cup heavy cream and puree until creamy
Pour back into the pot and bring to a simmer
Taste and season with salt and pepper as needed
Pre-heat your broiler to high
Arrange the chicken on a foil-lined baking sheet
Broil until the chicken starts to brown, about 5-7 min per side (it won't be fully cooked at this point)
Remove from the broiler and let cool
Cut the chicken into bite-sized pieces
Add the chicken to the simmering sauce and cook until until the chicken finishes cooking, about 10-12 minutes
Serve over rice and garnish with the cilantro
Serve the naan on the side and enjoy!
Notes
My instructions say to marinade the chicken, broil, cut in to pieces, and put in the sauce to simmer. An alternate method would be skip the marinade completely. Cut the chicken in bite sized pieces, season with salt, pepper and the seasonings used in the marinade, and sear the chicken in a pan. Set it aside and make the sauce. I use this method when I hadn't planned ahead and marinated the chicken overnight.
