Chicken Tikka Masala is one of the most popular curry dishes in the world. It is succulent tender pieces of chicken floating in a velvety cream curry. It is actually easy to make once you know how. Indian food in general is time consuming because of the tedious chopping of fresh ingredients and the numerous spice ingredients necessary to result the desired taste.
Chicken Tikka Masala with Rice
Chicken Tikka (or Tandoor) is succulent tender chunks of chicken breast marinated in yogurt garlic and ginger, and traditionally cooked in a clay oven but here in this version is grilled to perfection. Chicken Tikka Masala is the Brittish adaptation of Chicken Tikka with a gravy sauce (Masala) made of it own unique blend of spices. Magic Masala (Tikka Blend) is the perfect adaptation of that which is enjoyed by everyone from small children to the grandparents. Your family, friends and co-workers will rave of your perfect dish. It is mild enough to satisfy even those who prefer no heat and carries enough heat to keep those who delire only savory hot tasting dishes coming back for more.
Servings: 6 servings
Calories: 600kcal
Cost: $4/serving
Equipment
- pounding mallet
Ingredients
For Sauce
- 1 jar Curry Starter
- 3 tbsp Magic Masala
- 1 cup water
- 1 can crushed tomatoes 10-12 oz
- 1/2 cup half and half cream
- 2 lbs Grilled Chicken Tikka see instructions below
Grilled Chicken Tikka
- 2 lbs chicken breast or tenders pound to even thickness with mallet and cut into cubes 1-2" in size and patted dry
- 1 tsp salt
- 2 tbsp lemon juice
- 1/2 cup yogurt plain whole fat or greek
- 2 tbsp Magic Masala
- 2 tbsp olive oil
- 1 tbsp melted butter to brush on chicken while grilling
Garnish
- 1/4 cup minced cilantro optional
- salt to taste
8 Cups Cooked Rice
- 2 cups Rice I like Jasmine but any long grain will do
- 2 tsp olive oil
- 3 cups hot water
Instructions
Instructions for Tikka Masala Sauce
- Heat 1 jar of Curry Starter in large sauce pan on medium heat
- Add 3 tbsp Magic Masala and stir
- Add water in 1/4 cup increments when sauce is dry and sticking to sides and reduce heat
- Once oil separates from the sauce, add crushed tomatoes and any remainder water that has not been added yet
- Simmer 10 min, then turn the heat to low.
- To "temper" the 1/2 cup half and half, add 1/2 cup hot Tikka sauce to the half and half and mix it well.
- Add the tempered half and half to the sauce in the sauce pan and keep it warm on extra low temp.
Grilled Chicken Tikka
- Put cut, pounded chicken cubes in a ziplock bag or sealable container.
- Add salt, lemon juice, yogurt, Magic Masala Tikka Spice Blend, and olive oil. Mix well.
- Cover or seal and set in the refrigerator to marinate for a minimum of 4 hours even up to 48 hours. The longer the better.
- Grill at 350F for 20 minutes turning occasionally and brushing with olive oil or butter and checking with a instaread thermometer until internal temp reaches 165F. Remove from heat.
Combine grilled chicken with the Tikka sauce.
- Add Grilled Chicken Tikka to Tikka Masala Sauce and heat throughout.
- Salt to taste, Garnish with cilantro, and serve over rice
Rice
- Heat olive oil with rice until warm throughout
- Add hot water, bring to a boil, give it a quick stir and cover with a tight lid and reduce heat to low
- Set timer for 20 minutes and remove from heat and rest for 10 min. Remove lid and fluff.
Notes
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