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Chicken Tikka Masala You Can Make At Home – Recipe

 

 

 

 

This Indian dish is seriously addictive. Food Nation Radio Network tried to make it a little easier by making it a one-pot dish. We didn’t cook the chicken in the oven, and instead, cooked it in the dish.

If you are worried about spicy food, use less Jalapeno and Poblano. Serve over Basmati rice cooked according to package directions and some warm Naan (Indian bread available in the deli section) on the side.

Chicken and marinade

1  pound organic chicken breasts, cut in 1″ cubes
1 cup greek yogurt
2 TB lemon juice
2 tsp cumin
2 tsp cayenne pepper
2 tsp white pepper
1 tsp cinnamon
1 tsp sea salt
1 inch of ginger, peeled and cut in quarters

Method to marinate chicken

Combine all chicken and marinade ingredients in a glass bowl, toss to coat, cover and put in the refrigerator for an hour, or so, while you make the sauce (method for the sauce is below).

Sauce

1 medium onion, sliced thinly
1 jalapeno pepper
1 poblano pepper
3 cloves garlic
1 inch ginger
2 tsp garam masala
2 tsp curry powder
2 tsp chili powder
2 tsp turmeric
1 tsp fenugreek
2 TB cane sugar
1 ½ TB tomato paste
1 can tomato sauce
1 cup greek yogurt
1 TB fresh cilantro

Sauce method

Combine all ingredients for the sauce in a food processor, except for the yogurt and fresh cilantro. Buzz until smooth. (You can strain it if it’s not smooth enough and/or add a little water if needed, to achieve a smooth consistency.) Place in a wide-bottomed pan on the stove and heat to simmer. Using a slotted spoon, scoop the chicken out of the marinade and place in the sauce. Continue to simmer until the chicken is cooked. While it is simmering make the Basmati rice according to package directions. Before serving, take the chicken with sauce off the stove and allow to cool for a few minutes, then add the yogurt and fresh cilantro, stirring to combine. Serve over the rice.

Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 200 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News, Sunday morning at 8 on both  WAMT AM1190 News and WIXC AM1060 News. You can read her articles and hear previous shows on her podcastpage on the Food Nation Radio Network website and on Facebook.

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