On Warm Bellies on a Snow Day (Chicken Tikka Masala Recipe)

Feb 17, 2015 | Main Dishes, Recipes | 0 comments

My kids are picky.
I mean seriously picky.
A lot has to do with sensory processing issues, and the rest from sheer stubbornness I think.   I really don’t understand it at all because as a kid I lived to try new foods.  My brother and I would beg for octopus or artichokes.  Things that I really didn’t know other kids didn’t want too.
One thing my picky kids do like is Indian Food.   (Go figure.)  I guess the vegetables are sometimes so well hidden or changed with spices that they forget they are there?
Anyway, we have had a long weekend compounded with a snow day and we were all bored of the same old food, so I decided to make Chicken Tikka Masala for lunch yesterday.
FYI, after a bit of research I realized that Indian Butter Chicken and Chicken Tikka Masala are actually the same thing, just in Butter Chicken the meat is usually left over and cut into cubes!  

I came up with this recipe.  I made it a bit on the un-spicy side because I wanted the younger three to enjoy it.  (Also left out onions which most recipes have.) I love Penzey’s spices and order most of my spices from them online.  Their Tandoori Spice worked really well in this dish because it had much of what I wanted and nothing extra: coriander, cumin, sweet paprika, garlic, ginger, cardomom, and saffron.  *FOR A VEGETARIAN OPTION YOU COULD USE ROASTED POTATOES, SQUASH, OR CAULIFLOWER INSTEAD OF THE CHICKEN.

bottle of Penzey's Tandoori Seasoning
*And no I’m not sponsored by Penzey’s, but would love to be! 🙂
                  This is what I call “Chicken Quickka Tikka Masala.”
Chicken Tikka Masala

Chicken Tikka Masala

My version of Chicken Tikka Masala and/or Indian Butter Chicken.

  • 3 lbs boneless chicken cut into cubes (I like thigh meat but breast is good too!)

Marinade

  • 1 cup plain yogurt (I like Fage Greek Yogurt)
  • Sea Salt
  • Pepper
  • 1 clove garlic (chopped and pressed)
  • 1/2 teaspoon paprika
  • 1 teaspoon Penzey's Tandoori Seasoning

Sauce

  • 2 Tablespoons oil
  • 4 Tablespoons Penzey's Tandoori Seasoning ((more or less to taste))
  • 2 teaspoons Paprika (good quality)
  • 4 Tablespoons tomato paste
  • 1 16 oz can chopped tomatoes
  • 2 cups water
  • 4 Tablespoons butter
  • 1 cup heavy cream ((Can substitute with coconut cream))
  • Kosher Sea Salt
  • Pepper

Garnishes

  • fresh cilantro, chopped
  • Plain yogurt

  1. Put cut meat into marinade and let sit overnight in refrigerator or at least while you cook the sauce and make the naan.

To make the sauce:

  1. Heat oil in a large saucepan over medium heat and add the spices.

  2. Cook a minute or two until fragrant, then add 1 cup of water and tomato paste, stirring until well blended.

  3. Add chopped tomatoes and about a cup more water.

  4. Take off the heat and carefully puree in the blender.

  5. Put back in saucepan and simmer while meat cooks.

  6. When meat is almost done add cream, butter, and salt & pepper to sauce and stir and simmer until time to add the meat. (See meat instructions below.)

Meat:

  1. In a hot cast iron skillet with 2 Tablespoons of oil cook marinated meat over medium high heat.

  2. Stir frequently and cook until meat is thoroughly cooked.

  3. Place cooked meat in finished sauce and garnish with fresh cilantro and a dollop of yogurt.

  4. Serve with basmati rice and fresh naan!

It was really easy and turned out great!  And best of all… EVERYONE ate it! *I don’t have a “go to” naan recipe yet.  I just googled “naan” and made one.  I’ll try and get a good one and post it later!

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