7.21.2012

Tikka Masala Chicken


Tikka Masala Chicken

2 tablespoon olive oil, divided
1 tablespoon butter
1 1/2 lbs. chicken breast, cut into 2 inch cubes
dash of salt and fresh ground pepper
1 ( 15 oz.) can crushed tomatoes
1/4 cup cilantro leaves, chopped
 2 teaspoons garam masala seasoning (found at Sunflower Market)
1 teaspoon turmeric
1 medium onion, diced
1 small green pepper, diced
1/2 jalepeno pepper, finely diced
2 cloves garlic, chopped
1/2 cup heavy cream

1. In saute pan, heat oil and butter. 
2. Add chicken season with salt and pepper. Sear on each side on medium high heat, about 2 minutes.
3. Turn heat to medium low. Add tomatoes, cilantro leaves, masala, and turmeric.
4. Cover chicken and let simmer 10 minutes.
5. In another saute pan, heat 1 tablespoon olive oil on medium heat. Add onion, green pepper, jalapeno pepper, and garlic.
6. Cook until vegetables are tender then add to chicken mixture. Let simmer another 10 minutes or until chicken is no longer pink when cut into largest piece. 
7. Add heavy cream. Heat through about 2 minutes. 
8. Serve over hot cooked rice.

One of our all time favorite restaurants is Bombay House--Indian Cuisine. We always order Tikka Masala Chicken and their wonderful garlic naan. It is likely the best chicken dish I have ever sunk my teeth into. We are regulars there, but I thought it would be a good idea to try and duplicate this recipe at home. This is a close second to Zagat Rated, Award Winning Bombay House's Tikka Masala Chicken.

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