Pioneer Woman Chicken Tikka Masala by Pastor Ryan

Pioneer Woman chicken tikka masala by Pastor Ryan turns yogurt-marinated chicken, garam masala and heavy cream into a rich, creamy Indian dinner in 1 hour 30 minutes. Save this easy chicken tikka masala dinner for Sunday dinner, date night or cozy fall evenings, because it pairs with turmeric basmati rice.

Broil the yogurt-coated chicken until the edges blacken, because that char gives the sauce its smoky restaurant flavor. Pull it too early and the chicken tastes pale and flat once it hits the cream.

Ryan cooks the garlic, ginger and 3 tablespoons of garam masala right in the browned onions before the tomatoes go in, so the spices bloom in butter. He also stirs frozen peas into the hot turmeric rice, which cook in its heat and need no extra pot.

Pioneer Woman Chicken Tikka Masala by Pastor Ryan

0.0 from 0 votes

Course: DinnerCuisine: American, IndianDifficulty: Medium

Servings

6

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

620

kcal

Tender broiled chicken chunks simmer in a velvety tomato and cream sauce spiced with garam masala. Spooned over golden turmeric basmati rice with peas, it comes out creamy, fragrant and warmly spiced.

Ingredients

• 3 whole (to 4) Chicken Breasts
  

• Kosher Salt
  

• Ground Coriander
  

• Cumin, To Taste
  

• 1/2 c. Plain Yogurt
  

• 6 tbsp. Butter
  

• 1 whole Large Onion
  

• 4 cloves Garlic
  

• 1 piece (approximately 2 Inches) Chunk Fresh Ginger
  

• Garam Masala
  

• 1 can (28 Ounce) Diced Tomatoes
  

• Sugar
  

• 1 1/2 c. Heavy Cream
  

• 2 c. Basmati Rice
  

• _____
  

• OPTIONAL:
  

• Fresh Cilantro
  

• Chili Peppers
  

• Turmeric
  

• Frozen Peas
  

Directions

• Season the chicken: Season 3 to 4 chicken breasts with kosher salt, then sprinkle both sides with ground coriander and cumin. Coat them completely with 1/2 cup plain yogurt.
• Broil the chicken: Set the chicken on a metal cooling rack over a foil-lined baking sheet, about 10 to 12 inches below the broiler. Broil 5 to 7 minutes per side, watching closely, until the edges are slightly blackened.
• Brown the onions: Dice 1 large onion, then melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and sauté until slightly browned.
• Add garlic and ginger: Mince 4 cloves garlic and mince or grate a 2-inch chunk of peeled fresh ginger. Stir both into the onions with about 1 tablespoon kosher salt.
• Spice the sauce: Stir in about 3 tablespoons garam masala, plus sliced chili peppers if you like it hot. Serranos work well here.
• Add the tomatoes: Pour in the 28-ounce can of diced tomatoes, then keep stirring and scrape the bottom of the pan to deglaze it. Add about 1 tablespoon sugar and simmer on medium for about 5 minutes.
• Cook the rice: Put 2 cups basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon ground turmeric and 4 cups water in a rice cooker. Cover, switch it on and walk away, or cook the rice on the stove as usual.
• Add the cream: Once the sauce has simmered a bit, stir in 1 1/2 cups heavy cream. Taste it, then adjust the salt and heat.
• Finish the chicken: Chop the broiled chicken into chunks and stir them into the sauce. Add a handful of chopped fresh cilantro.
• Serve: Stir frozen peas into the cooked rice so its heat cooks them. Spoon the chicken tikka masala over the rice and serve with naan bread.

Tools for this recipe

• Nordic Ware half sheet pan, Checkered Chef cooling racks, Microplane zester grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use if I can't find garam masala?

You can mix your own from ground coriander, cumin, black pepper, cayenne, fennel, ginger, cardamom, nutmeg and a little clove. Ryan's blend uses 1 tablespoon of each, except 1 teaspoon of cloves.

How long do leftovers keep?

Store the sauce and chicken in an airtight container in the fridge for about 3 days. Keep the rice in its own container and reheat everything gently, adding a splash of water or cream if the sauce thickens.

Can I make this ahead?

Yes, the sauce tastes even better after the flavors sit overnight. Rewarm it on the stove, then stir in the broiled chicken chunks just before serving.

What if I don't have a rice cooker?

Cook the basmati on the stovetop as you normally would, using the same butter, salt and turmeric. Just make sure it's basmati rice, since it stays fluffy and separate.

What's the most common mistake with this dish?

The biggest one is walking away from the broiler, since the yogurt-coated chicken can go from blackened edges to burnt in a minute. Check it often so you get charred spots without drying out the meat.