This one is a little time-consuming (but not difficult), and oh so worth it! A few things to note: I prefer no “chunks” (other than the chicken!) in my Chicken Tikka Masala, so whenever the recipe indicates “finely chopped”, I actually put it in the food processor and pulse a few times. Not until it’s liquid, but very very tiny pieces. I serve this over white basmati rice and naan bread. I prefer the garlic Stonefire naan. You can check out their other flavors here. This recipe makes a LOT. Don’t worry about wasting though. It freezes really well!
Here is an ingredient pic before you get started:
Chicken Tikka Masala
Servings: 10
Ingredients
The Marinade
- 1 5.3 oz container Plain Greek Yogurt (5.3 oz is the typical single serve yogurt)
- 1/4 tsp Ground Ginger Seasoning
- 1/4 tsp Garlic Seasoning
- 1 Tbsp Garam Masala
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Black Pepper
- 1 tsp salt
- 1.5 lbs Chicken Breast (I use the entire contents of the Perdue package pictured above. About 5 or 6 chicken breasts).
The Sauce
- 4 Tbsp Butter
- 4 tsp Olive Oil
- 1 large White Onion (finely chopped)
- 2 Jalapeno Peppers -seeds left in for more spice! (finely chopped)
- 6 cloves Garlic (finely chopped)
- 1/2 tsp Ground Ginger Seasoning
- 1 14.5 oz can Diced Tomatoes (drained, then chopped in the food processor)
- 1 6 oz can Tomato Paste
- 2 Tbsp Garam Masala
- 2 tsp Salt
- 2 cups Water
- 1 cup Heavy Whipping Cream
Other
- Basmati Rice
- Naan Bread
Instructions
Marinade & Chicken
- Mix together all of the ingredients listed for the marinade (except the chicken) in a medium-size bowl.
- Trim the chicken breasts and place in the marinade bowl, ensuring that each piece of chicken is coated thoroughly. Cover the bowl tightly and put in fridge until ready to grill. (At least 30 minutes, but you can also let it sit overnight).
- Use your preferred grilling method to cook the chicken. (I use my George Foreman grill. 4 minutes - flip - 4 more minutes). When chicken is done cooking, cut into small bite-size pieces.
Sauce
- In a large pot, melt 4 Tbsp of butter over medium heat and add 4 tsp of olive oil.
- Add the finely chopped onion and sauté for about 5 minutes, until the onions are tender.
- Add the jalapenos, cloves of garlic, and ground ginger. Sauté for another 5 minutes.
- Add the tomatoes, tomato paste, garam masala, and salt. Sauté for another 5 minutes.
- Add 2 cups of water. Bring to very gentle boil over medium/low heat (just until you see one or two bubbles). Cover and let simmer for 15 minutes.
- Add 1 cup of heavy whipping cream. Cook for about 5 minutes. Add the chicken to the mixture.
- While the sauce and chicken simmer, prepare the basmati rice according to package directions.
- Serve sauce over the rice and enjoy!