Family Fridays- Chicken Tikka Masala
It's my favorite time of the week, Family Fridays!! This week we're doing it a little differently. Instead of a reader sharing a recipe on here, I'm sharing a recipe on Mixed Roots Stories. Today's super delicious recipe is Chicken Tikka Masala! This is probably the most popular recipe I've shared. Who doesn't like moist chicken in a creamy tomato sauce paired with some really good naan? Exactly. I learned this recipe about four years ago. We went to visit my in laws and we all decided to spend the weekend enjoying great food. We had chicken curry, naan, parathas, fish cutlets, and more. One night, while we had a few pots of Indian food simmering on the stove, Stevie-nanna (my father in law's brother) taught me how to make Chicken Tikka Masala. I've made it three times a month since! I even got so bad while I was pregnant with Levi and made it three times a week. What can I say? I had to give the baby in my belly what he wanted and he wanted himself some amazing Chicken Tikka Masala. If you'd like to see the recipe, go check it out at Mixed Roots Stories.
Chicken Tikka Masala Recipe
Here it is... The recipe you have all been waiting for!You may have thought you had tried the best Indian food out there, but unless you have had this dish you were sadly mistaken. This is the BEST!We moved to Washington about a year ago and introduced my family to this dish. Let's just say we had it every day for about three months! It's also super simple to make.
Chicken Tikka Masala Recipe
Ingredients:
1 lb of diced chicken breasts2 small cans of tomato paste2 garlic cloves2-3 tbs olive oil or ghee1 Shan chicken tikka bbq packet1 tbs methi leaves1-2 tsp chili powder1-2 cups of plain yogurt1/2 quart heavy whipping creamoptional- extra yogurt, basmati rice, naan
Directions:
Dice up your chicken and add your chicken, 1/2 of your Shan packet, and enough yogurt to coat all of the chicken. Put the chicken in the fridge and let it marinate overnight or for about 3 hours.
Pre-heat oven to 350 degrees.Put your chicken on a deep cookie sheet and spread it out so chicken isn't on top of each other. Place it in the oven until your chicken is cooked through.
Heat a pan on medium low heat. Add in the olive oil and diced garlic.When the garlic starts changing colors, after about 5 minutes, add in the tomato paste, methi leaves, and chili powder. Constantly stir so it won't burn. If it starts to get too hot, turn it down to low. Cook for about 10 minutes.Slowly add in the heavy cream, while stirring. You want to make sure you keep a deep orange color to the base. Turn the sauce to the lowest setting. When the chicken is done, add it to your sauce.
The left over sauce on your cookie sheet is heaven. DO NOT THROW IT AWAY! In our house, my husband calls it Man Sauce. It has an extra kick to it. You can add it to the sauce and chicken mixture or keep it in a small bowl for people that like the heat to add to their dish.Serve this with rice and or naan.
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