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.
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.