Chicken Tikka Masala, My Way

Chicken Tikka Masala, my way Printable recipe

  • 1 cup Greek yogurt (I used 2%)
  • 1 serrano pepper, seeded
  • 4-6 cloves garlic
  • 1 tablespoon Maharajah Curry
  • 1/2 teaspoon salt
  • 6 boneless, skinless chicken breasts, sliced into 2-3″ pieces
  • 2 tablespoons unsalted butter
  • 1 tablespoon light-colored oil
  • 1 large onion, diced
  • 2 teaspoons garlic, minced
  • 1 tablespoon Garam Masala
  • 1-14.5 oz can whole plum tomatoes
  • 1/4 cup orange juice
  • 1/4 cup chicken broth
  • 1 cup heavy cream
  • Additional salt to taste
  • Hot, cooked basmati rice
  • Parsley or cilantro, for garnish

*Chicken needs to marinate overnight, so begin the process the day before you plan to make this.
Prepare marinade
In a food processor, combine first 5 ingredients and process until almost smooth.  If you don’t have a food processor, chop the pepper and garlic very finely, then mix with yogurt, curry powder and salt.
Slice chicken into 2-3″ chunks.
Combine chicken pieces and marinade; be sure chicken pieces are well-coated with the marinade.  Refrigerate overnight. (I place chicken and marinade in a large ziploc bag, seal, and place on a plate)

When ready to cook
Remove chicken from refrigerator; set aside until ready to use.
Heat butter and oil in a large skillet until butter melts.
Over medium-high heat, add onion and garlic, cook until golden brown and softened.
Add garam masala and cook for 2-3 minutes.
Add marinated chicken, cooking until chicken is opaque; this will take about 10 minutes, as you want the marinade to evaporate and stick a bit to the pan.
Deglaze with orange juice and chicken broth, scraping the bottom to get all of the tasty bits.
Add tomatoes, along with juice.
Bring to a boil, then reduce to a simmer.  Continue to cook for 10-15 minutes.
Add cream and cook another 5 minutes on medium heat.
Taste for seasoning, add salt as desired.
Serve over basmati rice and garnish with minced parsley or cilantro.


10 thoughts on “Chicken Tikka Masala, My Way

  1. I would call my collection Wendy's Wow Factor because these spice blends and flavored salts will bring a TON of Wow Factor and spice to your dishes!

    (1) Baharat Seasoning
    (2) Greek Seasoning
    (3) Hill Country Chili Powder
    (4) Lime Pepper
    (5) Manzanillo Mexican Seasoning
    (6) Maharajah Style Curry
    (7) Smoky Citrus Salt
    (8) Chipotle Salt
    (9) Louisiana Fish Seasoning
    (10) Espresso Rub

  2. Wow, that took forever!
    The name of my set is “From the Mediterranean with Love” and includes the following:
    Summer Savory
    Fennel Seed
    Greek Oregano
    Tomato Powder
    Mediterranean Cyprus Flake Salt

    Thanks for this opportunity.

  3. Your chicken masala looks incredibly good Louanne! It's one of my favorites but I have yet to try making it at home. I love this spice giveaway! I would name mine after my blog “Cinnamon, Spice & Everything Nice's Baking Spices”
    -Saigon Cinnamon Powder
    -Ground Cloves
    -Apple Pie Spice
    -Orange Zest
    -Nutmeg powder
    -Allspice, ground
    -Pumpkin Pie Spice
    -Bourbon Vanilla Bean
    -Ginger Powder
    -Cardamom Seed Powder

  4. Wow! Do you know how hard it is to decide on which ones to pick? There are so many wonderful spices and seasonings to choose from. I tried to choose what I may use the most of, and a couple of new ones that I would like to try. I named my spice set, “VDANT's Select”. This is what I have chosen: 1) Salt Free Steak Rub Lemon Peel ; 2) Garlic Herb Seasoning ; 3) Organic Peppermint Leaf; 4) Organic Italian Seasoning; 5) Zaatar; 6) Espresso Rub; 7) Cilantro; 8) Star Anise; 9) Organic Almond Extract; 10) Organic Ceylon Cinnamon. I want to give a special thanks to Louanne and Greg for this wonderful Give-Away!

  5. It took a while, but here's my ideal Spice Set named “A Touch of Je Ne Sais Quois.” Chinese Five Spice; Madras Curry Powder; Ground Anise; Salt Free Thai Spice; Sweet Chili Powder; Sichuan Peppercorns; Organic Almond Extract; Moroccan Vegetable Rub; Organic Ceylon Cinnamon; and Organic Ground Cloves.

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