The origins of this dish are debated. Some think it is a dish that was originated in Scotland, some think it was originated in India. In any event, my husband lived for ten years in London, where he was introduced to Chicken Tikka Masala and he has loved it ever since. I love the flavor infused into the chicken from the buttermilk in this recipe.
3 boneless, skinless Chicken Breasts
2 cups of Buttermilk
2 teaspoons of Cumin Powder
2 teaspoons of Ground Coriander
2 teaspoons of Deggi Mirch Chili Powder
2 teaspoons of Garam Masala
1 teaspoon of Turmeric
2 teaspoons of fresh Ginger, minced
2 tablespoons of Canola oil
1 Onion, chopped
2 cloves of Garlic, minced
2 cups of Tomato Sauce
1 cup of Heavy Cream
2 tablespoons of Fresh Cilantro
Cut the chicken into about 1-inch chunks and set it aside. Be sure to wash the cutting board, the knife, and your hands before moving on to the next steps. In a large bowl, whisk the buttermilk, the cumin, the coriander, the chili powder, the garam masala, the turmeric, and the ginger together. Once the ingredients are completely integrated, pour the mixture into a 1-gallon plastic bag, and then add the cubed chicken. Place this bag into another bag just to make sure that there are no leaks. Place the double-bagged chicken into the refrigerator and let it marinate overnight.
In a large, non-stick, sauté pan, add the canola oil and heat the pan at a medium high. Remove the chicken from the marinade and preserve the marinade. Add the chicken pieces to the hot sauté pan, and brown them on both sides for a few minutes. You do not want to fully cook the chicken at this point, you are just working to brown the chicken. There will be a bit of the marinade that will be in the pan and that is okay. You may need to brown the chicken in a few batches, and once browned, remove the chicken from the pan and set it all aside in a bowl. Once the chicken has been browned and has been removed from the pan, add the butter and once it has melted, add the onion and garlic, and cook until they are translucent. Add the tomato sauce and the remaining marinade, and let it cook for a few minutes. Then add the chicken and stir all ingredients together and let it cook on low for about 15 minutes more. Add the cream and let it cook for another 5 minutes. Remove it from the heat and put it into a serving dish, sprinkle the cilantro on top, and serve.
We enjoy this wonderful Indian dish with Basmati Rice with Indian Flavors, Garlic Naan Bread, Black Lentils' Dal (Makhni Dal), as well as Tomato Chutney; you can access any of these recipes by just clicking the names here.