Indian food is some of the most powerfully flavored cuisine that I have ever experienced in cooking and trying new foods. They use an array of spices and ingredients that compliment each other so well when cooking to create perfect recipes. This chicken dish has a creamy and tomato base that is primarily flavored with Garam Masala spice, jalapeños, and garlic. It is so flavorful and the creaminess of the chicken 'stew' base goes very well with Basmati rice or Naan bread, which is how I had it served!
I garnished the tikka masala with a sprig of fresh cilantro and it allowed those flavors to release into the chicken dish!
I decided to serve this with Naan bread because I love how the bread soaks up the tomato and cream base without getting too heavy!
I have tried many different Indian dishes, and chicken tikka masala is one of my absolute favorites! Although it asks for many strong ingredients, it has such beautiful taste once everything is cooked together. I added 1 jalapeño instead of 2 because I wanted to go for a milder taste. However, if you love heat and want to give the base a medium spice, either add in the seeds or up your jalapeño number to two! Many people don't like to add cilantro into their cooking, and in this dish it's completely optional. In my opinion the cilantro really goes well with Southeast Asian spices and it helps lift them in the dish. However, it's not the most important ingredient in the dish! Enjoy it how you like, and choose how you like to serve it! Do you prefer rice or bread?
Prep Time: 60 minutes Serves: 4 People
Cook Time: 45 minutes
Total Time: 1 hour and 45 minutes
INGREDIENTS
For the Chicken Marinade:
2-3 Boneless, Skinless Chicken Breasts, chopped into 1'' cubes
1/2 cup Plain Yogurt
3 Cloves Garlic, minced
1 Tbsp. Fresh Ginger, minced
1 tsp. Garam Masala Spice
1/2 tsp. Salt
1/2 tsp. Black Pepper
1 Tbsp. Fresh Lemon Juice
For the Sauce:
2 Tbsp. Butter
3 Cloves Garlic, minced
1 Jalapeño, seeded and diced
1 Tbsp. Fresh Ginger, minced
2 Tbsp. Tomato Paste
2 tsp. Garam Masala Spice
2 tsp. Paprika
14 oz. Canned Petite Diced Tomatoes with Chilies
1/2 cup Water
1 cup Heavy Cream
1/2 tsp. Salt
Cilantro, for garnish; optional
INSTRUCTIONS:
In a large bowl, add the cubed chicken and all of the marinade ingredients together. Be sure to coat all of the chicken evenly and all of the ingredients are mixed well. Cover the bowl, and refrigerate for an hour to marinate.
Preheat the oven to 475 degrees.
On a greased baking tray, add the marinated chicken. Bake for 10-15 minutes, until chicken begins to brown on the outside. If the chicken is not fully cooked on the inside, don't worry, it'll continue to cook in the sauce. Set the chicken aside.
In a wok, melt the butter over medium heat on the stove. Once the butter has melted, add the garlic, jalapeños, and ginger and cook for 1-2 minutes until the ingredients become fragrant.
Add in the tomato paste, garam masala, and paprika and stir for 1-2 minutes until the ingredients start to slightly brown.
Mix in the diced tomatoes,and water and bring to a boil. Once it boils, reduce the heat to simmer and continue to cook for 20 minutes.
Add in the heavy cream and chicken and bring to a low boil once again. Cook for 10 more minutes then remove from heat.
Stir in the cilantro.
Serve with Basmati rice or Naan Bread.
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