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Indian Food: Chicken Tikka Masala

By January 22, 2015 7 Comments

I have a fierce craving for Indian food at most times of the day. In my opinion it’s the perfect winter comfort food. Since we are hither and yon from quality Indian, I must make do on my own. Sadly, Chicken Tikka Masala is something I’ve failed at making too many times. What’s a mama to do? Ask The Professor of course. He threw in a little of this, a little of that, and ba boom, we had THIS.

(The man sure is handy, isn’t he?)

indian2Chicken Tikka Masala is an Indian staple with juicy pieces of chicken simmered in a creamy, spiced tomato sauce.indian1Now tell me, what’s not to like? Especially with that amazing flatbread Indian naan on the side?indian4Ingredients are likely on-hand or simple to procure. So. I think it’s time to get some Indian on!

Adapted from Rachel Ray Magazine, October 2014

Chicken Tikka Masala
2 tbsp olive oil
3 tbsp garlic
1 1/2-inch piece fresh ginger, peeled and minced
2 shakes red pepper flakes
2 shallots, chopped
2 tbsp garam masala
1 tsp paprika
1 tbsp curry powder
2 cans (14.5 oz each) fire-roasted tomatoes
2/3 cup whole milk
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 cup frozen peas
4 cups rice, cooked
1. Make rice so it’s ready to go!
2. In a large saucepan, heat the oil over medium-high heat. Add the garlic, ginger, red chili flakes, and shallots, stirring often until fragrant (about 3 minutes).
3. Stir in the spices and cook 30 seconds.
4. Stir in the tomatoes, scraping bottom to incorporate spices.
5. Transfer sauce to blender and puree. Return sauce to the pan, stir in the milk, season with salt and pepper (we like a lot!) and bring to a boil.
6. Add chicken, reduce heat to medium-low and simmer until cooked through, about 15 minutes.
7. Stir in the peas; simmer 5 minutes.
8. Eat up, my friends!


Oh, and by any chance were you drooling over the flatbread naan? The truth is, if you’re going to eat Indian, you have to have toasted naan to mop up the delicious Indian sauce. Never fear, that recipe is coming up next! And it’s wicked good.



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