Servings
4
Prep
15 min
Cook
15 min
Tikka Masala Chicken
Chicken breast |
| 1 lb |
Heavy whipping cream |
| 1/3 cup |
Garam masala |
| 1.5 tsp |
Curry powder |
| 1.5 tsp |
Salt |
| 1 tsp |
Black pepper |
| 1/4 tsp |
Garlic powder |
| 1/2 tsp |
Onion powder |
| 1/2 tsp |
Coriander powder |
| 1 tsp |
Paprika |
| 1 tsp |
Cayenne pepper |
| To taste |
Tikka masala sauce (alternatively, you can use jar sauce)
Heavy whipping cream |
| 1.5 cups |
Garam masala |
| 1.5 tsp |
Curry powder |
| 1.5 tsp |
Salt |
| 1 tsp |
Coriander powder |
| 1.5 tsp |
Tomato paste |
| 2 tbsp |
Garlic powder |
| 1.5 tsp |
Onion powder |
| 1.5 tsp |
Paprika |
| 1.5 tsp |
Flatbread
Store bought or homemade Naan |
| 4 rounds |
We all know someone who loves tikka masala, you might be that person. My husband and I absolutely love it, and of course I had to try and put a twist to it. The flatbreads are an absolutely delicious alternative to the classic dish.
Directions
- Preheat oven to 375 degrees.
- Dice the chicken breast
- Add oil to pan, then add chicken and spices
- Mix well then add the heavy whipping cream
- Cook for about 10 minutes on medium heat so they don’t burn
- In a sauce pan, combine sauce ingredients and simmer until thick, about 5-10 minutes. If sauce doesn’t thicken, add a tbsp of cornstarch to 1/4 cup cold heavy whipping cream and mix. Drizzle into the sauce slowly while whisking, until desired thickness.
- Spread 4 naan bread rounds onto a sprayed oven tray, and layer with the sauce and chicken.
- Add sliced onions (red or white), and a sprinkle of white cheese ( paneer, feta, queso fresco, panela)
- Bake for 10-15 minutes or until naan gets a tad crispy. Garnish with parsley, mint, or cilantro
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