I posted last week about having Chicken Tikka Masala and Naan for dinner and had some requests for the recipe, so I wanted to share! CTM is an awesome gateway to Indian food too, since a lot of the dislike towards Indian is curry and there isn’t any curry in this dish. And it is SO good.
It is actually very easy, even though at first glance it seems time consuming. The prep takes the most time. Also, I like to serve this with Mango Chutney (we usually buy Pataks Sweet Mango Chutney – in the grocery store in the Indian food aisle) – it’s delicious on the naan and I actually like to mix it in with my bites of CTM.
We base our CTM recipe from this on Food.com but make several tweaks.
The recipe calls for marinated chicken. Sometimes we do this, sometimes we don’t, just depends on when we decide we are having it for dinner and if we have time to marinate. If we have time, we follow the recipe below and marinate the chicken for an hour in the refrigerator. If we don’t have time, we coat the diced chicken in the spices in the marinade below (and sometimes the yogurt) and put the straight on the grill.
1.5lb of chicken breasts – diced (we get the frozen breasts from Costco and usually use 2 or 3 for this)
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground red pepper
- 2 teaspoons black pepper
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 piece minced ginger (1-inch long)
- 6 bamboo skewers (6-inch) – make sure to wet them!
We combine all of the ingredients above into a bowl and combine with the diced chicken breasts (1inch pieces) and put them in the fridge in the bowl. After the hour of sitting (or directly after mixing, depending on how much time you’ve got), we thread the chicken onto the skewers. That is just what works easiest for us.
*We just use a cheese grater to mince our ginger, and another tip, keep your ginger root in the freezer and use a veggie peeler to peel away the white layer when you need to use it again, It keeps FOREVER this way.
Once you are ready to get the chicken on the grill, discard the left over marinade and get the sauce going:
*we double the sauce recipe because the sauce is the best part.
- 1 tablespoon unsalted butter
- 3 garlic cloves, minced
- 1 jalapeno chile, minced (you can use 2 if you want, 1 usually has enough heat for me)
- 4 teaspoons ground coriander
- 2 teaspoon ground cumin
- 2 teaspoon paprika
- 2 teaspoon garam masala (buy in Indian market)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 (16 ounce) can tomato sauce
- 2 cup whipping cream
- 1/4 cup chopped fresh cilantro
Melt butter on medium heat.
Add garlic & jalapeno; cook 1 minute.
Stir in coriander, cumin, paprika, garam masala & salt.
Stir in tomato sauce.
Simmer 15 minutes.
Stir in cream; simmer to thicken- about 5 minutes.
Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
Remove chicken from skewers; add to sauce.
Simmer 5 minutes.
Garnish with cilantro Serve with basmati rice, naan or pita bread.
Note: You can make your own garam masala. It can be found in most supermarkets or in specialty markets.
Usually, we mix all of the spices together and set them aside while we prep everything else. Prep typically takes about 30 minutes, 45 if you have a pushy toddler grabbing at your legs. Cooking goes quickly and it’s done before you know it!
This is the recipe Robert uses to make the naan. He said he usually mixes the garlic in the dough, although you can also just brush it on with the butter, or do both if you’re feeling super garlicky (and don’t need to speak to anyone for the next 24 hours).
1 (.25 ounce) package Active Dry Yeast
1 C warm water
1/4 C white sugar
3 TBSP milk
1 egg, beaten
2 tsp salt
4 1/2 C bread flour
2 tsp minced garlic (leave out for plain naan, include for garlic naan)
1/4 C melted butter
Naan Recipe – Allrecipes.com