Chicken Tikka Masala
with Minted Cucumber Salad & Naan
The word “tikka” means bits or pieces and “masala” means mixture of spices. Though this dish has roots in India, it gained popularity in England and is now considered one of the country’s national dishes. Usually a creamy sauce with tomatoes, the many spices play the most important role in flavoring the dish. Our signature blend includes cayenne pepper for heat, so you don’t have to use all of it if you prefer a milder sauce.
- 3 Cloves Garlic
- 1-Inch Piece Ginger
- 1 Bunch Mint
- 1 Bunch Cilantro
- 1 Birdseye Chili
- 1 English Cucumber
- 1 Red Onion
- 2 Boneless, Skinless Chicken Breasts
- 1 Lemon
- 1 Tablespoon Tikka Masala Spices
- 14.5 Ounce Can Diced Tomatoes
- ½ Cup Half-and-Half
- 1 Piece Naan
Prepare your ingredients:
Preheat the oven to 400°F. Wash and dry the fresh produce. Peel and mince the garlic and ginger. Roughly chop the mint and cilantro leaves. If you like spicy food, cut the stem off the birdseye chili, then thinly slice the chili.(Wash your hands thoroughly after handling the chili.) Otherwise, you can leave them whole. Peel and large dice the cucumber. Peel and slice the red onion. Cut the chicken into 1-inch chunks.
Make the cucumber salad:
In a medium bowl, combine the mint, cucumber, the juice of the whole lemon, half the cilantro, and half the sliced red onion. (You don’t need to use the whole onion, so reserve the rest for another use, if you like.) Add some or all of the birdseye chili, if you want it spicy. Drizzle the salad with a little olive oil, and season with salt and pepper to taste. Toss to combine.
Cook the chicken:
In a large pan, heat some oil on medium-high until hot. Add the chicken, season with salt and pepper, and cook 2 to 3 minutes, or until browned on the outside, stirring occasionally.
Make the sauce:
Add the garlic and ginger, and cook about 1 minute, or until fragrant, stirring. Stir in the tikka masala spices and the diced tomatoes. Season with salt and pepper. Simmer the mixture 2 to 3 minutes, or until slightly thickened. Stir in the half-and-half, and simmer 2 to 3 minutes longer, or until the chicken is cooked through.
Warm the naan:
Place the naan on a baking sheet, or directly on the oven rack, and heat it in the oven for 2 to 3 minutes, or until warmed through and soft.
Plate your dish:
Divide the chicken tikka masala and cucumber salad between 2 plates. Garnish with the remaining cilantro. Serve each with the warm naan. Enjoy!