Chicken Tikki Masala

By , January 28, 2010 at 8:29 pm

This is so yummy and creamy it’s one of my new favorites. I found that the chicken tastes fine even without dipping it in yogurt and broiling it. I didn’t think the yogurt really added much to it. Rubbing it in spices and cooking it in my Foreman Grill was much easier and saved time with clean up too.

3-4 boneless, skinless chicken breasts
1/2 cup plain yogurt (optional)

6 Tbsp butter
1 1/2 cups heavy cream
28oz. diced tomatoes
1 large onion, finely diced
4 cloves garlic, minced
2 inch chunk fresh ginger, minced
3 Tbsp Garam Masala*
ground coriander
1 Tbsp salt
1 Tbsp sugar
fresh cilantro

Season both sides of chicken breasts with several dashes of salt, cumin and coriander. Coat chicken breasts completely with plain yogurt. Set the chicken on a metal cooling rack placed over a foil-lined cookie sheet, and place about 10-12 inches below a broiler. Broil 5-7 minutes per side. Watch carefully to not overcook chicken, but it should have blackened parts when done. Remove from oven. Allow to cool a bit and chop into 1 inch chunks.

Finely dice onion. In a large skillet melt 2 Tbsp butter over medium-high heat. Sautee onions until slightly browned. Add minced garlic, minced ginger and 1 Tbsp salt.

Add 3 Tbsp Garam Masala and stir to incorporate. Add diced tomatoes in juices. Continue to cook and stir, scraping bottom of pan to deglaze it. Add 1 Tbsp sugar. Let simmer on medium heat for 5 minutes. Ask for forgiveness and add heavy cream. Stir in chopped chicken, and a handful of chopped fresh cilantro. Heat through. Serve over rice.

*Garam Masala is an Indian spice mix. You can find at most groceries stores including Walmart.

*Acquired by Jayne Ekins

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