My favorite thing about Indian food is dipping naan in the sauce. But, naan is tricky if you don't have a tandori oven, which I don't. Luckily my sister-in-law, Britney, discovered a recipe for green pea bread years ago which is the perfect substitution for naan. Totally different than naan, but totally perfect for dipping in delicious sauce. Man, I love green pea bread. So simple, so delicous. I love it. Recipe to follow very soon.
On to the tikka masala . . . This recipe was such a pleasant surprise. This is by far my favorite tikka masala that I've made. The key ingredient is garam masala. Garam masala is a blend of spices and includes things like coriander, cumin, pepper, nutmeg, fennel. This recipes calls for a lot, 3 tablespoons, so head on down to the Market Spice to buy an ounce or two. This is the only way to buy spices.
I really love this recipe. Enjoy!
CHICKEN TIKKA MASALA
- 3-4 chicken breasts
- Kosher salt
- ground coriander
- 1/2 cup plain yogurt
- 2 tablespoons butter
- 1 large onion, diced
- 4 cloves garlic, minced or pressed
- 1 piece (approximately 2 inches) fresh ginger, peeled and grated
- 1 tablespoon salt
- 3 tablespoons garam masala
- 1 can (28 ounce) diced tomatoes
- 1 tablespoon sugar
- 1 1/2 cups heavy cream
- 1/4 teaspoon cayenne pepper
Season chicken breasts with Kosher salt, coriander, and cumin on both sides.
Coat chicken breasts completely with plain yogurt and set on a metal cooling rack over a foil lined baking sheet.
Place about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.
In a large skillet, melt 2 tablespoons butter over medium high heat.
Add the onions and sauté until they are slightly browned.
Add garlic, ginger, and 1 tablespoon of salt and cook for a few more minutes.
Add 3 tablespoons garam masala and stir well.
Add tomatoes (inlcuding the juices).
NOTE: I used two 14 ounce cans of tomatoes. I think I would puree one of the cans next time so that it's a little more saucy. I'd like it to be both saucy and chunky, if that's a possibility.
Continue cooking and stirring, scraping the bottom of the pan to deglaze it.
Add 1 tablespoon sugar to cut the acidity.
Add cayenne pepper if you want a little kick. I'm a spice wimp and 1/4 teaspoon was perfect for me. Adjust accordingly.
Simmer on medium for about 5 minutes.
Add in 1 ½ cups of heavy cream.
Chop up your chicken breasts into chunks and stir them into the sauce.
Add a handful of chopped fresh cilantro and stir well.
Serve with green pea bread or naan. Mmmmmmmm.
I made this turmeric rice as well, but like it just as much with just plain old rice.
Source: Pioneer Woman