Today’s post is a little different…a little out of my ‘comfort zone’. At the end of February my fellow blogger & friend Lina from Lin’s Recipe’s sent out a challenge to make different North Indian cuisine. I was intrigued! I’d never made Indian cuisine before and had only eaten it once or twice so I really wanted to participate – as I said, to push myself out of my comfort zone and try something new. I chose Chicken Tikka Masala…after a little research (All Recipes, Bon Appetit, Food Network & Epicurious) I realized that each recipe was different so instead of following one of theirs I created my own unique Chicken Tikka Masala recipe! I think Lina’s going to be happy with the results…I know I was!
Chicken Tikka Masala
8 boneless skinless chicken thighs
1 1/2 teaspoon cumin, divided
1 1/2 teaspoon Garam Masala, divided
1 1/2 teaspoon coriander, divided
3/4 teaspoon turmeric, divided
3/4 teaspoon paprika, divided
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1 1/2 teaspoon salt, divided
red pepper flakes
5 garlic cloves, divided
1 cup plain Greek yogurt
1 onion, diced
14.5 oz Fire Roasted diced tomatoes
1 cup heavy cream
1/2 cup – 1 cup coconut cream
Season chicken with 1 teaspoon each cumin, Garam Masala and coriander; 1/2 teaspoon each turmeric, paprika & salt; the cinnamon and ginger and three cloves minced garlic. Add the yogurt and mix well to combine.
Set oven to 450 °F. Marinate chicken while the oven is preheating. Place chicken on a broiler pan with rack that has been sprayed with cooking spray. Bake 10-15 minutes on each side until chicken starts to brown. Meanwhile prepare the sauce. In a sauce pot, sauté the diced onion in a little olive oil for 8-10 minutes until tender. Add the remaining two cloves minced garlic, 1/2 teaspoon each cumin, garam masala & coriander; 1/4 teaspoon each turmeric & paprika and 1 teaspoon salt. Sauté another minute or two. Add the Fire Roasted diced tomatoes and cook for a few minutes to combine all the flavors. Place onion-tomato mixture into a food processor and process until smooth.
Place back into the sauce pot and raise the heat; add in the heavy cream and the coconut cream (to taste); stirring to combine. Heat through. Add the cooked chicken into the sauce.
Serve with Naan bread that has been brushed with garlic butter. Yummy!