The Pioneer Woman Tasty Kitchen
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Chicken Tikka Masala

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Level: Intermediate

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Description

Delicious Indian comfort food at it’s best!

Ingredients

  • FOR THE MARINADE:
  • ½ teaspoons Ground Coriander
  • ½ teaspoons Cumin Seeds
  • 1 cup Plain Yogurt (not Non-fat)
  • 2 cloves Garlic, Smashed With A Knife
  • 1 whole Lime, Juiced
  • ¾ teaspoons Salt
  • ¼ teaspoons Pepper
  • ¼ teaspoons Cayenne Pepper
  • ¼ teaspoons Garam Masala
  • 1 Tablespoon Canola Oil
  • ½ teaspoons Turmeric
  • _____
  • FOR THE SAUCE:
  • 1 Tablespoon Canola Oil
  • 1 whole Yellow Onion, Diced
  • 1 Tablespoon Fresh Ginger, Minced
  • 2 cloves Garlic, Minced
  • 1 Tablespoon Garam Masala
  • 1-¼ teaspoon Salt
  • ¼ teaspoons Black Pepper
  • ½ teaspoons Cayenne Pepper
  • 28 ounces, weight Diced Tomatoes
  • ¾ cups Cream
  • _____
  • FOR THE ASSEMBLY:
  • 1-½ pound Chicken Breast, Chopped Into 1-inch Cubes
  • 1 whole Lime, Juiced

Preparation

Toast coriander and cumin seeds over medium heat for 3-4 minutes.

Place the toasted seeds all remaining marinade ingredients in a blender and process on high for thirty seconds or until everything is smooth.

Place chicken breast cubes in a bowl and pour marinade over. Cover and refrigerate for three hours or overnight.

When ready to cook, preheat broiler. Soak some wooden skewers in cold water for thirty minutes so they don’t burn. Then, stick three to four cubes of chicken on each. Place in a foil-lined pan and broil for about 6 minutes per side or until cooked through.

Now make the sauce. Heat the tablespoon of canola oil up in a Dutch oven. Saute the diced onion for about 5 minutes and then add the ginger and garlic. Add the garam masala, salt, pepper and cayenne and saute another 30 seconds. Add the diced tomatoes and the cream and simmer for 10 minutes—the sauce will thicken slightly.

Add the cooked chicken (removed from the skewers) to the sauce and squeeze a lime over top.

Serve with rice or hot garlic naan!

3 Comments

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Damelio on 3.8.2011

I used full fat Greek yogurt. Maybe I shouldn’t have used such a thick yogurt? I am going to try it again soon and be more aware of the temperatures. I may have caused this even before adding the chicken to the sauce by not letting the chicken in the marinade warm up a little prior to broiling. I just read somewhere that taking cold yogurt and trying to cook it may cause curdling. Thanks!

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EatLiveRun on 3.2.2011

I don’t wipe all the yogurt off at all—I have no idea why that happened to you and am sorry! The only thing I can think of is that your sauce might have been a little too hot when you added the chicken…but still..that shouldn’t have happened!

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Damelio on 3.2.2011

I think I did something wrong here…do you wipe all the extra yogurt off of the chicken before you cook it? Mine were really coated, and then when I added the cooked chicken to the sauce the residual yogurt curdled in the tomato mixture. What am I doing wrong? The taste was great, but it just didn’t look like yours. Thanks for your help!

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