Chicken Tikka Masala

Yield
4
serving(s)
Prep time
35 min
Cook time
55 min
Additional time
2+ hrs
Total time
3 hrs 30 min
Oven temp
450
Ingredients

Chicken

  • ¼ cup plain yogurt
  • 2 teaspoons garam masala
  • 2 teaspoons paprika
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt/msg
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground coriander
  • 1 pound chicken breast - cut into 1-inch strips

Sauce

  • 3 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 large onion, chopped
  • 2 green chile peppers, minced (alt: can of diced green chiles)
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 medium Roma tomatoes, diced
  • ½ cup tomato paste (8 oz can)
  • ¼ cup water
  • 1 teaspoon garam masala
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt/msg, or to taste
  • ½ cup heavy whipping cream
  • ½ bunch fresh cilantro, chopped

Rice

  • 1 cup rice
  • 1½ cup water
  • Pinch of salt
  • 1 tbsp butter (optional)
  • 1 tbsp ginger or garlic (optional)
Directions
  1. Marinate the chicken: Combine yogurt, garam masala, paprika, black pepper, salt, cayenne pepper, and coriander in a large bowl. Add chicken strips and toss to coat.

    • Cover and marinate in the refrigerator for at least 2 hours.

  2. Preheat the oven to 450 degrees F (230 degrees C). Line baking sheet with tinfoil.

  3. Place chicken on baking sheet, leaving space between each piece. Bake 10 minutes and check chicken temp (165°). Remove from oven and set aside.

    • Alternately, this can be done while browning the onions to condense the time or lengthen your marinate a bit.

  4. Start the sauce: Heat oil in a large skillet/pan over medium heat. Add cumin seeds and cook, stirring gently, until lightly toasted and aromatic, about 3 minutes.

    • Add onion; cook and stir until onion begins to soften, 4 to 5 minutes.

    • Add chile peppers, garlic, and ginger; continue to cook and stir until onion is browned, 15 to 20 minutes.

  5. Make the rice: In separate pot, add rice to water (1:1.5 ratio) with a pinch of salt, butter, and ginger/garlic. Bring to a boil, stir to combine, then reduce heat, cover, and simmer 18 minutes or until water is absorbed. Remove from heat still covered and let rest ~5 minutes.

  6. Back in sauce pan, stir in tomatoes, tomato paste, and water; cook and stir until tomatoes begin to break down, about 10 minutes.

  7. Add garam masala, coriander, turmeric, and salt, then stir in chicken and cream until well combined; cover and simmer for 10 minutes. Remove rice from heat during this time.

  8. Fluff rice and plate with chicken. Garnish with cilantro.

Attribution
Adapted from allrecipes.com