Chicken

Chicken Tikka Masala Over Basmati Rice

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

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Indian
By Patrick Dulmage Serves: 8

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

1

For the Marinade:

2

Whisk the yogurt, ginger, salt, red chili powder, garam masala, pepper, turmeric, and garlic in a large bowl.

3

Add the chicken and mix to fully coat all the chicken

4

Squeeze out the air and seal in a large freezer bag

5

Refrigerate for at least 4 hours, overnight is best.

6

For the Sauce:

7

Add the ghee to a large Dutch oven over medium heat

8

Add the onions, Serrano, salt

9

Cook until the onions begin to caramelize

10

Move the onions to one side, making room to add the fenugreek, garam masala, chili powder, and paparika

11

Stir the spices for about a minute, until fragrant

12

Add the tomatoes, break them up as needed and bring to a boil

13

Reduce the heat to a simmer and cook until reduced by half (you'll want to stir occassionally) - about 30 minutes

14

Turn off the heat

15

Let the sauce cool for 5-10 minutes then transfer to a blender. (don't fill the blender more than half way)

16

Remove the center cap of the blender, cover the lid with a clean dish towel, and pulse until smooth

17

Add 1/4 cup heavy cream and puree until creamy

18

Pour back into the pot and bring to a simmer

19

Taste and season with salt and pepper as needed

20

Pre-heat your broiler to high

21

Arrange the chicken on a foil-lined baking sheet

22

Broil until the chicken starts to brown, about 5-7 min per side (it won't be fully cooked at this point)

23

Remove from the broiler and let cool

24

Cut the chicken into bite-sized pieces

25

Add the chicken to the simmering sauce and cook until until the chicken finishes cooking, about 10-12 minutes

26

Serve over rice and garnish with the cilantro

27

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.

Don’t Miss A Single Recipe!

Don't Miss A Recipe
Loading

You Might Also Like