Friday, December 31, 2010

Tikka Masala

I realize that this might not look like much, but oh man, this is delicious! My mouth is watering right now because it knows that there are leftovers waiting for me in my fridge right now.

I lost my camera a couple days ago, not too sure where it ended up. So I took these pictures with my iPhone and they didn't turn out too bad!

The original recipe is from, and I really think that everyone should make this soon. It is pretty quick to throw together, and is just unbelievably tasty! It is one of our favourite dishes to make (and eat!).

The original recipe called for 'garam masala' spice. I couldn't find any at my grocery store, but I did find 'tikka masala' spice that is absolutely wonderful. It worked perfectly.

Tikka Masala

  • 3 whole chicken breasts
  • salt
  • ground coriander
  • cumin
  • 1/2 cup plain yogurt
  • 2 or 3 tbsp olive oil
  • 1 large onion
  • 4 cloves of garlic
  • fresh ginger (about a 1" x 2" piece)
  • 3 tbsp garam masala or tikka masala spice
  • green chile peppers, or a jalapeno pepper (both optional)
  • 1 large can diced tomatoes (about 28 oz)
  • 1 tbsp sugar
  • 1 1/2 cups heavy cream
  1. Cover a baking sheet with tin foil, and turn on your oven's broiler
  2. Season both sides of the chicken breasts with salt, ground coriander, and cumin
  3. Cover the chicken breasts with the plain yogurt, and broil for about 10 - 15 minutes / side.  The chicken will be done when it is cooked through, and the edges have a nice char to them
  4. While the chicken is cooking, heat up the olive oil in a large skillet
  5. Dice up the onion, and add it to the skillet. Cook the onion until it begins to turn light brown
  6. While the onion is cooking, dice up the garlic and ginger and add them to the skillet when the onions are light brown
  7. Add about 1 tbsp of salt to the skillet along with 3 tbsp of the masala spice, then cook everything for a few minutes until it is wonderfully fragrant
  8. If you would like to add some heat to the dish, you can add some diced chile peppers or a diced jalapeno pepper when you add the masala spice
  9. Add the can of diced tomatoes (along with the juice), and sprinkle in about 1 tbsp of sugar
  10. Let everything simmer together for about 10 minutes
  11. When the chicken is done, remove it from the oven and carefully (it's hot!) cut it up into bite-size pieces
  12. Add the heavy cream to the sauce, and let it simmer for about 5 more minutes
  13. Add the chicken, and let the skillet simmer on low for about 5 minutes, or until ready to eat
  14. We served this with naan bread, and it was delicious! You can also serve it with rice or eat it by itself.
  15. Enjoy!

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