Chicken Tikka Masala

| Linda

Chicken Tikka Masala
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
Naan bread

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!

Enjoy!

Linda~

This recipe has been shared on Senior Salon, The Pin Junkie, Throwback Thursday, Foodie FriDIY, Fiesta Friday, and Saucy Saturday…go check it out and visit some other great sites too!

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Chicken Tikka Masala

61 thoughts on “Chicken Tikka Masala”

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  5. We eat Indian a LOT but I’ve only made it a few times. It’s always been delicious but, as you say, it’s out of my comfort zone so requires a certain amount of mental fortitude I’m not always posessing!! But this dish is one of my favorites so I have to give it a try. Thanks for linking up at #SaucySaturdays.

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  6. I had actually already liked and commented on this post! I wonder what happened!

    You have mastered the chicken Tikka Masala! The colour is just perfect..I’m really impressed! Thank you so much for participating! It was a pleasure having you…I’m so glad you tried something out of your comfort zone and have done your 100%! Atb Linda!

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  12. I’m so impressed that you created your own recipe for something so new to you! That takes a lot of courage and good cooking sense! This sounds delicious, and oh my, I’m amazed at the richness of the sauce. And how could I not love the use of fire-roasted tomatoes? What a great way to introduce flavour!

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  26. Miam, miam! I love Indian cuisine!! Okay, I won’t lie…in my family it is said that I will eat anything that doesn’t eat me first. So far I’m still on the top of the food chain! Anyway, years ago I was blessed by 3 women who spent the day teaching me how to create three of their traditional Indian dishes. It was fun and delicious! I haven’t made the dishes too often though since it’s only me and He-Man that like this type of food.
    So, we dine out at a favorite Indian restaurant. This chicken is tops on our favorite dishes.

    I may have to surprise him and make this for him. Book-marking this one too Dear Linda! xx

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    1. Thank you Deb! I’ve only tried Indian food twice (both homemade at someone else’s house) and have never been to an Indian restaurant – I thought I wouldn’t like it – but I’m a convert now – it’s really good!! And everyone in my house loved this recipe – they didn’t even know it was Indian until after they were finished! 🙂

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      1. I think even my picky eaters would love this chicken and have invited them to join us at our favorite restaurant just to eat the Tiki Chicken with rice, but only one child has. He loves it and that’s pretty much all he eats when dining there. 🙂 Baby Girl would like it too, but she’s stubborn so won’t go yet. Wonder where she gets it from? 🙂

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