Pioneer Woman Chicken Tikka Masala

Pioneer Woman Chicken Tikka Masala is made with chicken breasts, plain yogurt, butter, onions, garlic, fresh ginger, garam masala, diced tomatoes, and heavy cream. This easy Chicken Tikka Masala recipe creates a delicious dinner that takes about 40 minutes to prepare and can serve up to 4 people.

Ingredients Needed:

• 3–4 whole chicken breasts
• Kosher salt, to taste
• Ground coriander, to taste
• Cumin, to taste
• 1/2 cup plain yogurt
• 6 tablespoons butter
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 piece fresh ginger (2 inches), minced or grated
• 3 tablespoons garam masala
• 1 can (28 ounces) diced tomatoes
• 1 tablespoon sugar
• 1 1/2 cups heavy cream
• 2 cups basmati rice
• Optional: fresh cilantro, chili peppers, turmeric, frozen peas

How To Make Chicken Tikka Masala:

1. Season the chicken: Season the chicken breasts with kosher salt, coriander, and cumin on both sides. Coat the chicken with plain yogurt.
2. Broil the chicken: Place the chicken on a metal cooling rack over a foil-lined baking sheet. Broil it about 10–12 inches from the heat for 5–7 minutes per side, until it has slightly blackened edges. Remove from the oven.
3. Sauté the onions: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the diced onions and sauté until slightly browned.
4. Add garlic and ginger: Add the minced garlic and ginger to the onions. Stir in about 1 tablespoon of salt.
5. Add garam masala and tomatoes: Stir in 3 tablespoons of garam masala and add chili peppers if you prefer heat. Then add the diced tomatoes and 1 tablespoon of sugar. Let the mixture simmer for 5 minutes.
6. Cook the rice: In a rice cooker, add 2 cups of basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon ground turmeric, and 4 cups of water. Cook until done. If you don’t have a rice cooker, cook the rice as you usually do.
7. Add cream and chicken to the sauce: Stir in 1 1/2 cups of heavy cream into the simmering sauce. Chop the broiled chicken into chunks and add it to the sauce. Simmer for a few more minutes.
8. Serve: Serve the chicken tikka masala over the cooked basmati rice. Garnish with fresh cilantro and serve with naan bread.

Recipe Tips

• Use yogurt to make the chicken soft: Marinating the chicken in yogurt makes it tender and juicy when cooked.
• Broil the chicken for more taste: Broiling the chicken adds a slight char that gives a smoky flavor. Watch carefully so it doesn’t burn.
• Add spices early to the onions: Stir the garam masala into the onions as they cook. This helps the spices release their full taste.
• Add cream slowly: Slowly mix in the cream to keep the sauce smooth and prevent it from curdling.
• Use fresh herbs for garnish: Add fresh cilantro or chili peppers on top before serving to give the dish a fresh taste and balance the flavors.

How To Store & Reheat Leftovers

Storing in the Fridge: Place any leftover Chicken Tikka Masala in an airtight container and store it in the fridge for up to 3 days.

Freezing: You can freeze the Tikka Masala by placing it in a freezer-safe container. It will stay good for up to 2 months.

Reheating: Reheat the Tikka Masala on the stovetop over medium heat, stirring occasionally until warmed through.

Nutrition Facts

• Calories: 470 kcal
• Carbohydrates: 35 g
• Protein: 29 g
• Fat: 24 g
• Saturated Fat: 14 g
• Cholesterol: 125 mg
• Sodium: 600 mg
• Potassium: 850 mg
• Fiber: 2 g
• Sugar: 6 g

Try More Pioneer Woman Recipes:

• Tequila Lime Chicken
• Mango Chile Chicken
• Jerk Chicken
• Ritz Cracker Chicken