One of the things I’ve loved most since becoming a part of the blogging community is meeting other foodies and getting great ideas from all you wonderful cooks out there. Carrie over at Our Life in Food posted a few weeks ago about an Indian dish her and her husband tried. Her picture literally made my mouth water and I put it on our menu the very next week. Chicken Tikka Masala will most definitely be a frequent rotation in our weekly menu from now on…thanks Carrie!

Before trying this, I don’t think I had ever had “real” Indian food. I pretty much knew what kind of spices go into Indian dishes, and this tasted pretty much exactly like what I would imagine an Indian curry dish tasting like — only minus curry powder. It was thick and creamy and made for a perfect sauce to serve over rice.

Here’s what you’ll need:
- 2 boneless, skinless chicken breasts, cut into bite-sized chunks
- 1/4 cup cilantro, chopped (this is for garnish only, we left it out)
Marinade
- 6 oz. yogurt
- 2 tsp ground cumin
- 2 tsp cinnamon
- 1/2 tsp cayenne pepper
- 1 tbsp fresh ginger, minced
- salt and pepper
Sauce
- Olive Oil
- 2 cloves garlic, minced
- 1 jalapeno pepper, finely chopped
- 2 tsp ground cumin
- 2 tsp paprika
- salt and pepper
- 1 can (8 oz.) tomato sauce
- 3/4 cup heavy cream

Keep in mind that the chicken should marinade for about an hour, so keep that in mind when you’re thinking about preparing this dish.

In a bowl large enough to hold the chicken, combine the yogurt, cumin, cinnamon, cayenne pepper, ginger and salt and pepper. Add the chicken and mix well, making sure to coat each piece of chicken with the marinade. Cover and refrigerate for one hour.

For the sauce, heat the olive oil in a large saute pan or high sided skillet and saute, over medium-high heat, the garlic and jalapeno for about one minute. Add the cumin, paprika and salt and cook for another 30 seconds to a minute. Next, add the tomato sauce and cream. Stir well to combine, bring to a boil and then reduce to simmer. Simmer the mixture for 20 minutes.

Meanwhile, remove the chicken from the marinade, heat a medium-sized skillet over medium heat and cook the chicken until browned on the outside and cooked through on the inside, about 10 minutes. Add the chicken to the simmering sauce and stir to coat. Serve over rice.

Chicken Tikka Masala with Rice and Cauliflower

This was amazingly delicious. Although, it was pretty dang spicy (yes, even for two New Mexican’s), but so, so good. It was creamy, spicy and extremely flavorful. It was perfect over rice and paired really well with cauliflower. All the different spices and flavors came out in every bite, but didn’t overpower the flavor of the tomato-based sauce. This will for sure be something we make often…and will hopefully inspire us to try other Indian dishes.

For the original recipe, visit Carrie’s blog (and while you’re there, make sure to check out her other recipes!).