Our take on this Indian dish is seriously addictive. We tried to make it a little easier by making it a one-pot dish. We didn’t cook the chicken tikka masala in the oven, and instead, cooked it in the pot.
If you are worried about spicy food, use less Jalapeno and Poblano. Serve over Basmati rice cooked according to package directions and some warm Naan (Indian bread available in the deli section) on the side. Next time try the Mulligatawny
Chicken and marinade for Chicken Tikka Masala
1 pound organic chicken breasts, cut in 1″ cubes
1 cup greek yogurt
2 TB lemon juice
2 tsp cumin
2 tsp cayenne pepper
2 tsp white pepper
1 tsp cinnamon
1 tsp sea salt
1 inch of ginger, peeled and cut in quarters
Method to marinate chicken
Combine all chicken and marinade ingredients in a glass bowl, toss to coat, cover and put in the refrigerator for an hour, or so, while you make the sauce (method for the sauce is below).
Curry
1 medium onion, sliced thinly
1 jalapeno pepper
1 poblano pepper
3 cloves garlic
1 inch ginger
2 tsp garam masala
2 tsp curry powder
2 tsp chili powder
2 tsp turmeric
1 tsp fenugreek
2 TB cane sugar
1 ½ TB tomato paste
1 can tomato sauce
1 cup greek yogurt
1 TB fresh cilantro
Sauce method
Combine all ingredients for the sauce in a food processor, except for the yogurt and fresh cilantro. Buzz until smooth. (You can strain it if it’s not smooth enough and/or add a little water if needed, to achieve a smooth consistency.) Place in a wide-bottomed pan on the stove and heat to simmer. Using a slotted spoon, scoop the chicken out of the marinade and place in the sauce. Continue to simmer until the chicken is cooked. While it is simmering make the Basmati rice according to package directions. Before serving, take the chicken with sauce off the stove and allow to cool for a few minutes, then add the yogurt and fresh cilantro, stirring to combine. Serve over the rice.
