Level up from take-out with homemade Chicken Tikka Masala. A staple on every Indian restaurant menu, but much fresher and healthier when made at home. Complete with yogurt marinated grilled 1915 Farm Pasture Raised Chicken Breasts, a creamy spiced tomato sauce, and it’s ready in about 45 minutes! Serve with garlic naan and/or basmati rice!

Serves 4

INGREDIENTS

For the Chicken –

• 1 lb. 1915 Farm Pasture Raised Chicken Breasts (halved lengthwise if very thick)
• Kosher salt for seasoning
• 1/4 cup plain whole milk Greek yogurt
• 2 tablespoons avocado oil
• 2 teaspoons fresh lime or lemon juice
• 2 large cloves of garlic, minced

For the Sauce –

• 1 tablespoon coriander
• 1 1/2 teaspoons cumin
• 1/2 teaspoon cardamom
• 1/2 teaspoon nutmeg
• 1 1/2 teaspoons smoked paprika
• 1/2 teaspoon cayenne (plus extra if you like it spicy)
• 1 tablespoon grated fresh ginger
• 4 tablespoons unsalted butter
• 1 large yellow onion, finely chopped
• Kosher salt
• 1 1/2 cups tomato purée (also known as passata, sold in tall glass jars)
• 3/4 cup water
• 1/2 cup heavy cream or half-and-half
• 1 1/4 teaspoons kosher salt
• 1/2 cup chopped fresh cilantro for garnish

To Serve –

• Garlic or Regular Naan (toasted, buttered, and sprinkled with cilantro and flakey salt)
• and/or cooked Basmati Rice  

INSTRUCTIONS

For the Chicken –

Pat chicken dry and season on both sides with kosher salt. In a small bowl, combine yogurt, avocado oil, lime juice, and garlic. Place chicken in a dish and cover both sides with marinade and set aside while you make the sauce. (If serving with rice, now is a good time to start that).

For the Sauce –

In a small bowl, combine cumin, coriander, cardamom, nutmeg, smoked paprika, cayenne, and grated fresh ginger. In a heavy, wide pot or sauté pan, melt the butter over medium-high heat.

Add the onion with a large pinch of kosher salt and sauté, stirring occasionally until caramelized, 7-10 minutes. Reduce heat to medium and sprinkle the spice and ginger mixture. Let the spices toast a moment before stirring them in. Add the tomato purée, heavy cream, water, and a large pinch of kosher salt. Bring sauce to a boil, then reduce to low and simmer, uncovered until slightly thickened, about 10 minutes.

For the Chicken –

While sauce is simmering, cook the chicken. Heat a large indoor griddle, outdoor grill, or cast-iron skillet. Over medium-high heat, cook the chicken breasts on the first side for 4-5 minutes, making sure you wait until chicken easily releases from surface, meaning it’s ready to flip. Once the chicken is cooked through – after 6-8 minutes total depending on thickness, or once it registers 165° on meat thermometer, transfer chicken to a cutting board to rest.

Dice chicken into small pieces and add it to the simmering sauce. Simmer for about 5 minutes so everything combines well.

To Serve –  

If serving with garlic or regular naan, toast in a 400° oven (or toaster oven) for 3-4 minutes. Spread with softened butter, cilantro, and a sprinkle of flakey salt.

In a low-rimmed bowl or plate, serve the Tikka Masala over rice (if using) with a sprinkle of cilantro over top and naan on the side.

We hope you enjoy this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you can't get enough of our pasture raised, free range chicken breast – consider subscribing to the new Blissful for Boneless box (ships free in TX, reduced in other states). Each box includes our most popular boneless cuts including chicken breasts, ground chicken, boneless thighs, ground beef, stew meat/beef roast, and craft boneless steaks! Perfect for the home cook looking for a little more convenience while not sacrificing the quality and taste 1915 Farm delivers, right to your door.

Recipe from Julie Sahni