We adore Indian food. The couple of times I’ve tried to make it haven’t been very successful. It’s usually good but way, way, way too hot.

That’s why, when I stumbled upon this recipe, I wanted to try it. It didn’t look terribly difficult and I thought it sounded wonderful.

After querying my twitter friends on the use of fresh ginger, I forgot the ginger at the store but I did add my favorite cilantro which wasn’t called for in the original recipe.

I am a bad, bad blogger because I cannot find this recipe on the web again to attribute it. I will keep looking, though, since it makes me feel like a thief not to say where I found the recipe.

Chicken Tikka Masala

• 4 breast organic chicken in cubes

• 2 large red onion thinly sliced

• 2 tablespoons crushed garlic

• 2 tablespoons crushed ginger

• 1 can 28 oz. crushed tomatoes

• 1 cup of yogurt

• 1 cup heavy cream (optional)

• 2 tablespoons cumin

• 2 tablespoons garam masala

• 2 tablespoons turmeric

• 1 tablespoons chili powder

• 4 tablespoons cilantro

• Salt

Heat 2 tablespoons of oil in a large heavy skillet over medium heat. Add in the onions and start caramelizing them until brown. Add the crushed ginger stir for 5 minutes,saute the garlic for 1 minute. Add cumin, garam masala, turmeric, chili powder, and mix well, until fragrant, about 2 minutes. Stir in tomatoes and yogurt. Add chicken and simmer, covered, on low heat until sauce thickens, about 25 minutes.  Season it with salt and transfer to a serving platter, garnished with cilantro. Serve with Bamati Rice or Naan.

How I love basmati rice and naan! But I served this with riced cauliflower which is healthier for us and also quite good.

This is a winning recipe, easy to prepare, and I’ll make it again. It was DELICIOUS! 🙂