Today we are going to make Chicken Takka Masala. This homemade chicken tikka will be as good as any of your favorite Indian takeout. The meal takes 30-minutes , with tender pieces of chicken breast smothered in a rich, tomato-based curry sauce. Chicken Tikka Masala is served over basmati rice and with tasty green peas sprinkled with fresh cilantro.
We have Chicken breast, Greek yogurt, curry, and rice. The key to this meal is curry, many people think curry itself is a spice but it’s not. Curry is 7 different species mixed into one. That combination has many health benefits.
One of the main effects is its ability to act as a Anti – inflammatory. Turmeric, one of the main spices in the blend, contains a pigment called curcumin. This spice is well known for its ability to fight inflammation by regulating inflammatory proteins, such as interleukin-6 and tumor necrosis factor-alpha.
Other spices commonly found in curry powder that have health benefits is, chili pepper and coriander. These spices offer anti-inflammatory effects as well. Chili peppers contain a compound called capsaicin that acts as a powerful anti-inflammatory force.
When you are at the supermarket shopping for ingredients I recommend going with organic chicken breast. One study found that organic chicken contained 38% more heart-healthy omega-3 fatty acids. Eating organic chicken may also lower your food-poisoning risk.
Greek yogurt is also a keep part of this meal. The best Greek yogurt to use to make this the healthiest meal would be to use Chobani Non-Fat plain Greek yogurt. It has low sugar content and is packed with plenty of satiating protein. This container makes a great choice to keep around the house.
What wine is good with chicken tikka masala?
Chicken tikka masala some of the wines that match well with tikka masala dishes are Pinot Blanc, Pinot Gris, sweet Riesling, Syrah, Beaujolais, red and white Cotes du Rhone or Rhone-style wines.
My favorite is Pinot Blanc. Pinot blanc is a white wine grape. It is a point genetic mutation of Pinot noir. Pinot noir is genetically unstable and will occasionally experience a point mutation in which a vine bears all black fruit except for one cane which produces white fruit. It is grown in Italy, Germany, France, California, Austria.
Another great wine is Syrah, also known as Shiraz. This is a dark-skinned grape variety grown all over the world and used primarily to produce red wine. In 1999, Syrah was found to be the offspring of two obscure grapes from southeastern France, Dureza and Mondeuse Blanche.
Chicken Tikka Masala with Basmati Rice
Equipment
- small saucepan
- medium Dutch oven or pot
Ingredients
- 1 container Greek yogurt
- tomato paste use 2 Tbsp
- curry powder use 1 Tbsp
- 12 oz pkg boneless skinless chicken breasts
- ¼ oz fresh cilantro
- garlic use 2 large cloves
- 1 oz fresh ginger
- 1 shallot
- 5 oz peas
- 5 oz basmati rice
- butter
- kosher salt & pepper
- olive oil
Instructions
- Cook rice: Combine rice, 1¼ cups water, and ½ teaspoon salt in a small saucepan; bring to a boil over high heat. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes. Top cooked rice with peas, and keep covered until ready to serve.
- Prep ingredients: Peel and finely chop shallot. Peel and finely chop 1 tablespoon ginger. Peel and finely chop 2 teaspoons garlic. Pick cilantro leaves from stems; finely chop stems, keeping leaves whole. Pat chicken dry and cut into 1-inch pieces; season with salt and pepper.
- Brown chicken: Melt 1 tablespoon each of butter and oil in a Dutch oven or medium pot over medium-high heat. Add chicken and cook, without stirring, until golden on one side but not cooked through, about 3 minutes. Transfer chicken to a plate.
- Sauté aromatics: Heat 1 tablespoon each of butter and oil to same pot over medium-high. Add chopped shallots and cook, stirring, until golden, 2–3 minutes. Stir in chopped ginger, garlic, cilantro stems, and 1 tablespoon of the curry powder; cook, stirring, until fragrant, about 1 minute. Stir in 2 tablespoons tomato paste and 1 teaspoon sugar, and cook, stirring, 1–2 minutes.
- Simmer sauce: Add 1 cup water and a pinch each of salt and pepper to pot; bring to a boil over high heat. Reduce heat to medium, add chicken and any resting juices, and simmer, stirring occasionally, until sauce is thickened and chicken is cooked through, 3–4 minutes. Remove from heat, then stir in yogurt until incorporated. Season to taste with salt and pepper.
- Serve: Fluff rice with a fork, incorporating peas. Spoon rice into bowls and top with chicken tikka masala; garnish with whole cilantro leaves and serve.
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