This is another recipe in our series form Martina McBride’s new cookbook, Martina’s Kitchen Mix: My Recipe Playlist for Real Life.
“One of the best meals I’ve had was with my band and crew at Bombay Brasserie in London. None of us knew much about Indian cuisine so we let the chef send out whatever he wanted. All the exotic flavors and aromas (and the flowing wine) made for a fabulous culinary adventure that we still talk about today. Chicken Tikka Masala is a favorite Indian dish of mine, so I was excited to learn to make an authentic version at home. This recipe may seem daunting, but it is actually simple to make. Serve this with naan, an Indian flatbread. (I buy it from a local Indian restaurant or grocery store.)”
To create a vegetarian version, substitute 1-1/2 cups uncooked red lentils for the chicken, omitting marinating in yogurt and spices. Proceed with the recipe as directed, cooking on HIGH for 3-4 hours or LOW for 5-6 hours.
©2018 by Oxmoor house: Martina’s Kitchen Mix: My Recipe Playlist for Real Life. Photo courtesy of Oxmoor House. Photographer Antonis Achilleos, Prop Stylist Cindy Barr, Food Stylist Margaret Monroe Dickey.
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 3-1⁄2 teaspoons ground cumin
- 1⁄4 to 1 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1 teaspon black pepper
- 6 (about 4 pounds) boneless, skinless chicken breast breasts
- 1 tablespoon vegetable oil
- 1 medium onion, diced (1 cup)
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (6 ounce) can tomato paste
- 3-1⁄2 teaspoons garam masala
- 1 tablespoon tikka paste
- 1-1/2 teaspoons chili powder
- 1 teaspoon dried corriander
- 1 cup heavy cream
- 2 tablespoons chopped fresh cilantro
- 6 cups basmati rice, cooked
- 1 Stir together yogurt, lemon juice, 2 teaspoons cumin, cayenne, cinnamon, salt, and pepper in a large bowl. Add chicken; toss to coat completely with the marinade. Cover and place in the fridge at least 1 hour or overnight.
- 2 Preheat broiler. Place chicken on a lightly greased rack in a foil-lined broiler pan. Broil 5 inches from the heat for 5 minutes on each side.
- 3 Heat oil in a skillet over medium-high. Add onion, garlic, and ginger; sauté 1 minute. Transfer to a lightly greased 6-quart slow cooker. Stir in the diced tomatoes, tomato paste, 3 teaspoons garam masala, tikka paste, 1 teaspoon cumin, 1 teaspoon chili powder, and coriander. Cut the broiled chicken into 2-inch pieces. Add to the slow cooker, and stir to combine. Cover; cook on HIGH 4-6 hours.
- 4 Before serving, stir in the remaining 1⁄2 teaspoon garam masala, 1⁄2 teaspoon cumin, and 1⁄2 teaspoon chili powder. Season with salt. Stir in cream and fresh cilantro. Serve over rice.
- 5 See note above for creating a vegetarian version of this dish.