I absolutely love Indian food, and always have. I’m one to add curry powder to almost anything I’m cooking unless I can find a good reason not to. And of course, chicken tikka masala is one of those classic Indian dishes that everyone loves. It’s creamy, spicy and deliciously satisfying. The depth of flavor and spicy sweet warmth that comes with Indian food always keeps me coming back for more. Made with our juicy chicken breast (although you could certainly debone some chicken thighs and use those instead) and served on top of fragrant basmati rice, this tikka masala is sure to give your favorite Indian buffet a run for its money. The chicken ideally needs to marinate for 4-6 hours in advance, so keep that in mind when planning to make this delectable dish.
Humanely Raised Chicken Tastes & Feels Better
At Beck & Bulow, we get a lot of satisfaction from converting people away from eating factory farmed meat. It’s good for the planet, our emotional well-being, our health and our future. We believe eating meat is essential for humans to function at optimal health, but this can only be the case if it’s raised and processed the right way. When it comes to chicken, it’s necessary to use the highest discernment in sourcing. We’re proud to provide delicious chicken from a co-op of family farms, locally raised in sunny Colorado.
Never Ever Given Antibiotics, Steroids Or Hormones
These birds are humanely raised and cage free, with plentiful space to roam freely in cozy, well-ventilated barns with access to the outdoors. They enjoy unlimited access to water and nutritious vegetarian food supplemented with enzymes, essential oils and vitamins. The chickens frequently relax in their cozy beds made of wood shavings and rice hulls. They are a Cobb Hubbard hybrid breed, carefully selected for the great flavor and consistency of the meat as well as their docile temperament. The barn attendants are trained in chicken behavior and take care to make the environment as naturally supportive as possible.
- 6-8 cloves of garlic, very finely minced
- 4 teaspoons of finely grated ginger (peeled)
- 4 teaspoons ground turmeric
- 2 teaspoons garam masala seasoning
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 ½ cup grass fed, whole milk yogurt
- 1 tablespoon sea salt
- 2 pounds boneless, skinless chicken breasts
- 3 tablespoons grass fed ghee or bison tallow
- 1 small onion, sliced thin
- ¼ cup organic tomato paste
- 6 cardamom pods, crushed
- ½ teaspoon crushed red pepper flakes
- 1 28oz can of organic whole peeled tomatoes
- Thaw the chicken breasts overnight in the refrigerator or for a few hours before beginning preparation.
- Mix together the ginger, garlic, turmeric, garam masala, cumin and coriander in a small dish.
- In a medium bowl, mix together the yogurt, sea salt and add in ½ of the spice mixture from the small dish. Combine thoroughly. Add in the thawed chicken breasts and coat on all sides. Cover and chill for 4-6 hours. Reserve the other half of the spice mixture for later use.
- Heat the ghee or bison tallow over medium heat in a large dutch oven. Add in the onion, tomato paste, crushed cardamom pods, and red pepper flakes. Cook, stirring frequently, until the color darkens and the onion is soft and tender – about five minutes. Add in the remaining ½ of the reserved spice mixture. Continue to cook until brown bits begin to form on the bottom of the pot, continuing to stir frequently for about four minutes.
- Add in the whole tomatoes along with all their juices, using your hands to crush them as you put them in the pot. Bring the pot to a boil and then reduce heat and simmer for about 8-10 minutes. Stir frequently and scrape the browned bits from the bottom of the dutch oven with a wooden spoon.
- Add in the heavy cream and ¾ of the chopped cilantro. Continue to simmer until the sauce thickens, approximately 35 minutes.
- While the sauce is simmering, preheat the broiler function in the oven. Broil the chicken breasts on a baking sheet until they begin to black in spots (flip halfway through – approximately 8-10 minutes total cooking time). They won’t be cooked all the way through yet.
- Slice the broiled chicken into bite sized chunks and put them in the dutch oven with the sauce. Simmer for about 8-10 minutes, until the chicken is cooked.
- Serve on top of freshly steamed basmati rice. Garnish with the rest of the chopped cilantro.