Chicken Tikka Masala

 A long-standing favorite of ours, this Chicken Tikka Masala recipe hits all the right spots - smoky and charred, yet tender, pieces of seasoned chicken; creamy and slightly spicy tomato based sauce that I honestly could eat all on its own.  Served with basmati rice and naan bread, this is a meal that never lasts long around here.  You may want to double - or even triple - this recipe, especially if you're feeding a crowd. 

I've been making this recipe for well over ten years and it is one of those dishes that I never worry if I'll have wasted my efforts or the food, because it goes FAST.  Even better news: my two kids who can be extremely picky - sometimes confusingly so - hands down LOVE this recipe.  Even the five-year old gets up two or three times during dinner to get more.

You know I don't like complicated recipes, so of course I share because I believe this is absolutely do-able; but I'll disclose that the most work will be put into the chicken itself.  Not hard, but more messy than I like.  I've made it so many times over the years that I'm used to the routine of it, but give yourself a little more time to make this recipe.  It is worth it, in my opinion.

The chicken breasts are seasoned first on both sides, then slathered with yogurt.  After turning your oven's broiler setting on high, you'll place the chicken on a wire rack over a sturdy sheet pan covered with foil (absolutely cover with foil because the drippings from the chicken make a mess).  Once you have done all of that, it is easy coasting from there - set the pan relatively close to the broiler, maybe on the third lowest rack, and set your timer for 12-15 minutes, per side. You want each side to look like this:

When you see blackened or charred sections, then you'll know the chicken is done.  Make sure to keep an eye on it while in the oven!

While the chicken breasts are cooling is the perfect time to make the sauce.  This will come together pretty quickly.  Using a large, heavy bottomed skillet or pan, heat the olive oil and butter on medium high heat.  Throw in the onion, minced garlic and ginger and cook for a minute.  Add the garam masala (this smells SO good!), sugar and cayenne pepper (if using) and stir for another minute.  Lower the heat to medium low and add the tomato puree, then the heavy cream.  After adding the chunks of chicken, if the sauce seems a little thicker than I like, I'll continue adding more heavy cream to thin out the sauce.  It depends on your personal preference here.

Sometimes I'll go ahead and add some frozen veggies to the sauce, like peas and carrots, but that is optional.  I've also done okra before...but that was frowned upon in my house, haha.

I hope you like this recipe as much as we do!

CHICKEN TIKKA MASALA

serves 4-6

prep time: 15 minutes

cook time:  30-45 minutes

Total time:  one hour or less

INGREDIENTS:

FOR THE CHICKEN 

•  3-4 large boneless, skinless chicken breasts
• 2 cups plain yogurt (Greek or regular is fine)
• 3 teaspoons ground cumin
• 3 teaspoons ground coriander
• kosher salt
• ground black pepper

FOR THE MASALA SAUCE:

•  3 TBSP salted butter, divided
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 TBSP peeled and minced ginger
• 1 TBSP garam masala
• 1 TBSP sugar
• kosher salt, to taste
• one 28 ounce can tomato puree
• 1½-2 cups heavy cream

EXTRAS:

• cooked basmati rice (I like to cook about 2 cups of rice with a tablespoon of butter in the cooker)
• Naan bread
• chopped cilantro, for garnish 

DIRECTIONS:

1.  Set your oven broiler to high and place rack on third rung from the top.  Cover a sturdy sheet pan or rimmed baking sheet with aluminum foil and place a wire rack over it and set aside.
2. Season the chicken breasts on both sides with kosher salt, ground black pepper, and ground cumin and coriander. Coat both sides of the breasts with the yogurt until it's mostly covered.  Place the chicken on the wire rack and under the broiler for 12-15 minutes on each side or until you see nice, charred areas.  Be careful to not over broil!
3. While chicken is cooking, start the sauce by heating a tablespoon of extra virgin olive oil and a tablespoon of butter in a large skillet over medium heat.  Add the onions, garlic, and ginger and stir for a minute.  Add the garam masala, sugar and cayenne pepper (if using) and stir to coat for another minute. 
4. Lower the heat to medium low and add the tomato puree and heavy cream.  Add a little kosher salt and throw in another tablespoon of butter (I didn't say this was going to be healthy!). Let it simmer while the chicken cools.  Once chicken is ready, cut into bite-sized chunks and add to the sauce. 
5. Serve with basmati rice, naan and cilantro.  Enjoy!