Chicken Tikka Masala

This recipe was adapted from The Pioneer Woman and this photo is hers too. ;) Click her link for step by step photo instructions.

Here's a NEW family fav. It's fun experimenting with ethnic foods. This recipe takes a little concentration the first time around, but is actually a relatively quick dinner once you get the hang of it. I've found that you can use half and half instead of cream for a less rich dish. That being said, the cream is really tasty!

And since the grill will be fired up, you might as well whip up this flatbread recipe and throw it on the grill just as your chicken is finishing.

Chicken Tikka Masala

2-3 whole Chicken Breasts             

Kosher Salt

Ground Coriander

Cumin, To Taste

1/2 cup Plain Yogurt

3 Tablespoons Butter

1 whole Large Onion, diced

4 cloves Garlic

1 piece fresh Ginger

Garam Masala

1 can (28 Ounce) Crushed Tomatoes

1 Tablespoon Sugar

½-1 cup Heavy Cream or 1 cup half and half plus a scoop of plain yogurt

2 cups Basmati Rice

                       

OPTIONAL:

Fresh Cilantro

Chili Peppers

Turmeric

Frozen Peas

Preheat grill. Season the chicken with salt, coriander and cumin. Coat coat the chicken breasts completely with the plain yogurt. Grill chicken through. It should have slightly blackened edges.

Meanwhile, melt 2 tablespoons butter over medium-high heat in a large skillet. Saute onions until they are slightly browned. As the onions cook, mince the garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Season with salt and about 1-3 tablespoons Garam Masala spice. If you like it spicy, add a minced serrano chili peppers. Add the can of tomatoes. Add sugar.  Simmer on medium for about 5 minutes.

After the Tikka Masala sauce has had a chance to simmer for a little bit, heavy cream or half and half/yogurt. Dice chicken breasts and stir into the sauce. Garnish with cilantro.

To a rice cooker add 2 cups Basmati rice, 2 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 3 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual.  Add some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas.

Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.