Having a very tame food background has made new eating experiences very eye opening for me.  Growing up we ate traditional Midwestern fare.  Lots of meat and potatoes.  Spaghetti, casseroles, and the like.  As I traveled and experienced more of regional world cuisine I couldn’t get enough.  One of the most surprising “likes” for me was Indian food.  I guess I always thought it would be too spicy.  Certainly some items have a kick but overall I really enjoy the mixture of flavors and spices.  The intricacy of layers of flavor.  It’s also not as difficult to cook as some people think.  Even my kids gobble up chicken tikka masala!

I use a variation of Bobby Flay’s Chicken Tikka Masala.

2 cups whole milk Greek yogurt (Fage is great)
2 tsp ground cumin
2 tsp ground corriander
2 tsp ground tumeric
1 tsp ground cardamom
2 tsp cayenne powder
1 tsp ground black pepper
2 cloves garlic finely chopped
1 tbsp ginger powder
1 med onion chopped finely
3 large tomatoes inside grated or 1 lg can crushed tomato will work
1 tbsp tomato paste
3 boneless, skinless chicken breasts cubed
1/4 c unsalted butter
1 tbsp vegetable oil

Mix together half the yogurt, spices, garlic and ginger in a bowl. Add the chicken and turn to coat in the mixture. Cover and refrigerate for at least 8 hours and up to 24 hours.  I’ve made this with only marinating for an hour and it’s still good!  
In a heavy bottom pan, add 1/4 c of butter, 1 tbsp vegetable oil and the onions.  Allow to saute 5-8 minutes on medium.  Add the tomato paste and tomato liquid.  Add the chicken and marinade.  Cook on medium heat until the chicken is cooked through and tender.  Add the remaining yogurt and mix through.  

Looking for more Chicken Tikka recipes?
Chicken Tikka Masala

Watch for the Cumin Cauliflower side dish I serve with this in an upcoming post.