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Pastor Ryan’s Chicken Tikka Masala

4.96 Mitt(s) 26 Rating(s)26 votes, average: 4.96 out of 526 votes, average: 4.96 out of 526 votes, average: 4.96 out of 526 votes, average: 4.96 out of 526 votes, average: 4.96 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

Whether you love Chicken Tikka Masala or you’ve never tried it in your life, you’re in for a treat. Ryan comes through once again with a tremendously flavorful version that is sure to knock the socks off of anyone who takes a bite.

Ingredients

  • 3 whole (to 4) Chicken Breasts
  • Kosher Salt
  • Ground Coriander
  • Cumin, To Taste
  • ½ cups Plain Yogurt
  • 6 Tablespoons Butter
  • 1 whole Large Onion
  • 4 cloves Garlic
  • 1 piece (approximately 2 Inches) Chunk Fresh Ginger
  • Garam Masala
  • 1 can (28 Ounce) Diced Tomatoes
  • Sugar
  • 1-½ cup Heavy Cream
  • 2 cups Basmati Rice
  • _____
  • OPTIONAL:
  • Fresh Cilantro
  • Chili Peppers
  • Turmeric
  • Frozen Peas

Preparation

Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it 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.

Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.

Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.

To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.

After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.

9 Comments

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ionlyweardresses on 2.3.2011

I made this vegetarian with tofu and it’s one of my favorite recipes!

Avatar of mandicrocker

mandicrocker on 7.20.2010

This is AMAAAAAAAAAAAAZING. Seriously. Just delicious. Go Pastor Ryan. Fo reals!!! I made it a long time ago for my boyfriend & I… making it again tonight for ME! I’m doing a dance!!!

Avatar of mrslindsaymiller

mrslindsaymiller on 5.24.2010

Making this recipe tomorrow night for dinner!
Can t wait to find out how great it is!

Avatar of emilyborland

emilyborland on 5.1.2010

Wholey Moley this is SO GOOD. I am always looking for good Indian food recipes, and this one definately tasted how I WANTED it to. This was very very well falvored and I will make it again and again and again. Can you please give us a Chicken Vindaloo version?!?

Avatar of karenklasi

karenklasi on 4.28.2010

I have never, ever had Tikka Masala this good. Anywhere. EVER. I made it last week and already the kids are asking when I’ll make it again. I actually hid the leftovers in the waaaay back of the fridge so that I didn’t have to share them.

Rock on, Pastor Ryan!

26 Reviews

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Avatar of Desicook

Desicook on 7.10.2013

To create a restaurant-style sauce, I blended the tomato mixture with my trusty hand blender before adding the cream and chicken pieces. I now make CTM better than my mother-in-law! Shhh…this recipe is my secret now!

Avatar of cbunyan

cbunyan on 1.2.2013

Absolutely loved this! I found this easy to make. I also have a sensitivity to garlic so i left it out but the result was still fab!

Avatar of jenml27

jenml27 on 12.29.2012

My husband says this is his current favorite dish that I make and wants me to make it often. We love the strong, unusual, intriguing flavor. I highly recommend using organic chicken breasts; you’ll notice a difference in their tenderness!

Avatar of Terri G

Terri G on 8.22.2012

This is a great recipe and turns out perfect, every time! Things that I do a bit differently: I marinate the chicken in the yogurt (I always use greek yogurt) and bake it vs broil it, at 400 for 30 minutes. I add some roasted cashews and raisins to my rice, because that is how I’ve had it at Indian restaurants before and we love the little extra kick. I also add 1 tablespoon of tomato paste (+/-) and that brightens up the sauce a bit and thickens it.

Avatar of Christina Roth

Christina Roth on 5.23.2012

I had to write a review for this recipe because it is just that darn amazing. Wonderful flavor & tastes very, very close to what we get at our fav Indian restaurant. My boyfriend appreciated the lack of coconut milk, a flavor he doesn’t like. Yes, the recipe is complicated for those new in the kitchen or those who can’t mutlitask, but if you can, add this to your recipe box, save it for a rainy day, and make it. It’s wonderful! My boyfriend couldn’t stop raving about it, shared his leftovers with others at work, and turned people on to the nirvana of this dish. Thanks to Ree and Pastor Ryan!

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