Chicken Tikka Masala with Naan

recipe by:
The Best Dressed Chicken
  • 2 Best Dressed Deboned Chicken Breast (Skinless)
  • 1 tbsp. butter
  • 1 tbsp. ground cumin
  • 1 tbsp. paprika
  • 1 tbsp. curry powder
  • ¼ tsp. cayenne pepper
  • ¼ tsp. salt
  • 1 tsp. powdered chicken seasoning
  • 1 cup Greek yogurt
  • 1 lemon (juiced to make ¼ cup)
  • 6 cloves garlic (minced)
  • 2 tbsp. garlic (minced)
  • ½ cup coconut milk
  • 2 tbsp. tomato paste
  • ¼ cup heavy cream
  • 1 bunch of cilantro
Chicken Tikka Masala with Naan
  • Cut the chicken breasts into ½ inch slices.
  • Mix the cumin, smoked paprika, curry powder, cayenne pepper, salt chicken seasoning into a small bowl. Separate half the spice mix into another large mixing bowl. Add the yogurt and lemon juice to this bowl and mix well.
  • Toss the chicken in with spiced yogurt marinade. Let it sit for 1 hour or overnight.
  • When ready to cook the chicken, heat an oiled caste iron grill on stovetop. Remove most of the marinade from the pieces of the chicken before cooking.
  • Grill the chicken in batches until just cooked through.
  • In a large saucepan on medium high heat, add the butter, chopped onion and let brown.
  • Add the ginger and garlic and rest of the spices, stirring well for 30 seconds until you can smell them well.
  • Add in the tomato paste, coconut milk, heavy cream, stir and let simmer on a low-medium heat for 7-10 minutes.
  • Add the chicken to the sauce and stir well. Garnish with fresh cilantro leaves.
  • Serve with warm store-bought naan bread and tamarind sauce.

  • Enjoy!
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