I’ve had my eye on two different tikka masala recipes for the past month or so and I finally added it to the menu plan this week! This dish was the perfect end to a frigid day. And when I say frigid, I mean frigid. A high of 32 degrees just isn’t my idea of a good time. Can we please plan a tropical vacation soon?
Tikka masala recipes vary greatly – from the amount of time to the spices used. This particular recipe comes together relatively quickly and the end result warmed my soul.
Chicken breasts are cut into bite-size pieces before being sautéed in a little olive oil with salt, cinnamon and cumin. This is where the flavor starts.
Once sautéed, the chicken is removed from the pan and diced onion, diced serrano, garlic and ginger were added into the pan with a little more EVOO. Once the peppers and onions soften a little bit, garam masala (flavor!) and a little cayenne pepper is added followed by tomatoes, half-and-half and chicken stock. Don’t forget to scrap all the bits off the bottom of the Dutch oven (more flavor!). The chicken is added back and the entire mixture simmers so that the flavors can all combine and meld together. The final touch is butter that is swirled until melted and a sprinkle of fresh cilantro for a POP of freshness (and flavor!).
So delicious! It was exactly what I wanted (and needed) on a
chilly freezing day.
The chicken tikka masala is served over a bed of rice – feel free to use your favorite style of rice – I went with a white basmati.
The best part – leftovers.
(To note: I halved the recipe since the original makes 12 servings)