Even better with Paneer and Naan!

My little brother served a mission for the Church Of Jesus Christ of Latter Day Saints in India, New Delhi a few years ago. I had the privilege of traveling out there to check it out when he was finishing up. We were there for two of the longest weeks of my entire life. Don’t get me wrong, it was a neat experience in so many ways… But mostly it was stinky, hot, humid, dirty, crowded, and intense. I.N.D.I.A. I’ll Never Do It Again. 🙂 But I am so so so glad that I gave it a go at least once. Who gets to say they’ve been to India? Not many. It was quite the opportunity and experience. And although I couldn’t stomach Indian food… Or any food for that matter for a time. When I finally felt I could eat the stuff again we found a few fairly delicious recipes. This is one of them. Enjoy!

Chicken Tikka Masala

  • Servings: 4
  • Difficulty: easy
  • Print


for chicken
  • ½ tsp. cumin
  • ½ tsp. cayenne
  • ½ tsp. ground coriander
  • 1 tsp. salt
  • 1 cup yogurt (whole milk, not low-fat or nonfat)
  • 1 T. + 2 tsp. Ginger & Garlic Paste (or 1 T. peeled and minced fresh ginger root +
  • 2 cloves of garlic, minced)
  • 2 T. oil


  • 3 T. oil
  • 1 cup chopped onion
  • 1 T. Ginger & Garlic Paste (or 2 tsp. peeled and minced fresh ginger root)
  • 1 T. tomato paste (if you open a small can, put the rest into a baggie and freeze)
  • 1 T. Garam Masala
  • 1 serrano or jalapeno chile, seeded and minced
  • 1 28-oz. can crushed tomatoes
  • 2 tsp. sugar
  • ½ tsp. salt
  • 2/3 cup heavy cream
  • ½ cup chopped fresh cilantro (find it in the produce dept., next to the parsley)
  • Cooked rice
  1. Place the chicken breasts on a plate. Mix the cumin, cayenne, coriander and salt together then sprinkle on both sides of the chicken. Cover with plastic wrap and refrigerate for 30 minutes.
  2. Mix the yogurt, ginger & garlic paste, and 2 T. oil together in a bowl then set aside.
  3. Heat the 3 T. of oil in a large pot over medium-low heat. Add the chopped onion and cook for 8 minutes, or until tender, stirring occasionally.
  4. Stir in the ginger & garlic paste, tomato paste, Garam Masala and chile then cook for 3 more minutes, stirring occasionally.
  5. Stir in the crushed tomatoes, sugar and salt. Cover the pot and simmer for 15 minutes over low heat.
  6. Cover a cookie sheet with aluminum foil (unless you don’t mind scrubbing it later). Spray a cooling rack with cooking spray (or brush a little cooking oil on it) and place on top of the cookie sheet.
  7. Remove the chicken from the refrigerator and drain off any liquid that has accumulated. Dip the chicken in the yogurt, covering all sides, then place it on the cooling rack.
  8. Move the top rack in your oven until it’s about 6-inches down from the top. Place the chicken on the shelf and broil it for about 10-15 minutes per side, or until the chicken is a golden-brown color on the outside and no longer pink on the inside. The length of time needed depends on your oven and the thickness of the chicken.
  9. Remove the chicken from the oven and allow it to rest for 5 minutes. Slice the chicken into 1-inch chunks then stir it into the sauce. Cover and keep it over very low heat until you’re ready to serve it.
  10. Stir in the heavy cream and cilantro then serve the sauce over the rice. (Don’t allow the sauce to boil after you add the cream or it will curdle.) Yum!!


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