Pioneer Woman Chiciken Tikka Masala Recipe

This Pioneer Woman Chicken Tikka Masala is a creamy and flavorful recipe, which is made with chicken breasts and garam masala. It’s a restaurant-quality dish, ready in about 40 minutes.

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Pioneer Woman Chicken Tikka Masala Recipe Ingredients

• 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 Pioneer Woman Chicken Tikka Masala

1. Marinate and broil the chicken: Season the chicken breasts on both sides with salt, coriander, and cumin. Coat the chicken completely in the plain yogurt. Place the chicken on a metal rack set over a foil-lined baking sheet and broil for 5–7 minutes per side, until it has slightly blackened edges.
2. Sauté the aromatics: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the diced onion and sauté until it begins to brown. Stir in the minced garlic and ginger and cook for one more minute until fragrant.
3. Build the sauce: Stir the garam masala into the onions and cook for 30 seconds to toast the spices. Add the diced tomatoes and sugar. Let the mixture simmer for 5 minutes.
4. Cook the rice: While the sauce simmers, cook the basmati rice. For extra flavor, you can cook it with 4 tablespoons of butter, 1 teaspoon of salt, and 1 tablespoon of turmeric.
5. Finish and serve: Stir the heavy cream into the simmering tomato sauce. Chop the broiled chicken into chunks and add it to the sauce. Let it simmer for a few more minutes to heat through. Serve the chicken tikka masala over the hot basmati rice, garnished with fresh cilantro.

Recipe Tips

• How do I get the most tender chicken? The yogurt marinade is the secret. The acidity and enzymes in the yogurt help to tenderize the chicken, making it incredibly moist and juicy even after broiling.
• How do I get a smoky, restaurant-style flavor? Broiling the chicken on a rack is a key step. It allows the yogurt marinade to char slightly, which adds a wonderful smoky flavor to the dish that you can’t get from just simmering the chicken in the sauce.
• How do I get the richest sauce? “Blooming” the spices is essential. By stirring the garam masala into the hot butter and onions before adding the liquids, you toast the spices, which releases their aromatic oils and creates a much deeper, more complex flavor.
• How do I keep the cream sauce from splitting? Add the heavy cream to the sauce when it is at a gentle simmer, not a rolling boil. Stir it in slowly until it is fully incorporated to ensure the sauce stays smooth and creamy.

What To Serve With Chicken Tikka Masala

This classic Indian-inspired dish is a complete meal, but it’s traditionally served with:

• Fluffy basmati rice
• Warm naan bread for dipping
• A cooling cucumber raita (yogurt dip)
• Steamed green peas

How To Store Chicken Tikka Masala

Refrigerate: Store leftover chicken tikka masala in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, and it’s often even better the next day. Freeze: This dish freezes well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Chicken Tikka Masala Nutrition Facts

• Calories: 470 kcal
• Carbohydrates: 45g
• Protein: 35g
• Fat: 18g
• Saturated Fat: 10g
• Sodium: 950mg

Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman Butterflied Chicken Legs Recipe
• Pioneer Woman Braised Chicken Recipe
• Pioneer Woman Chicken Jalapeno Popper Casserole Recipe