all in the name of food…

For many weeks now I have been craving the Indian cuisine of “The Bombay House” back in my college town. While I still haven’t found a way to make their perfect naan… this recipe for Chicken Tiki Marsala definitely helped satisfy my craving. It was my first time using the spice “garam marsala” and now I am a completely converted garam masalian. Just by glancing at the ingredients you can see all the wonderful layers of flavor this chicken has – ginger, cumin, coriander, garlic, garam marsala, Cheyenne pepper – YUM, how could it not be awesome? This is seriously one the best Indian dish I’ve ever made. So you should make it too! And just go ahead and use real cream because its worth it – live a little! Make sure you serve it with brown basmati rice.

Chicken Tiki Marsala

• 3 whole (to 4) Chicken Breasts
• Kosher Salt
• Ground Coriander
• Cumin
• ½ cups Plain Yogurt
• 2 Tablespoons Butter
• 1 whole Large Onion
• 4 cloves Garlic
• 1 piece (approximately 2 Inches) Chunk Fresh Ginger
• Garam Masala
• 1 can (28 Ounce) Crushed Tomatoes
• Sugar
• 1-½ cup Heavy Cream
• 1 serrano peppers (optional)
• 1 tsp Cheyenne Pepper (optional)
• Parsley or Cilantro

Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.

Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.

Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of crushed tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes. Add the Cheyenne Pepper, if you like it spicy – like me!

After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh parsley or cilantro is a nice addition.  Serve the Chicken Tikka Masala over top of Basmati rice.

Recipe adapted from “The Pioneer Woman”

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