Chicken Tikka Masala

This creamy tomato-based Punjabi dish is one of my favorites. We had a variety of tikka masala dishes when we were in India and it is one of those dishes I like to order when I am at an Indian restaurant in the U.S. Most of the tikki masala dishes we had in India included chicken but the vegetarian versions with paneer were just as delicious. Looking for another excuse to use the spices I brought back from India (including my Taj Mahal Saffron), I decided to make my own chicken tikka masala last night. It was dreamy! It's easy to make but you must have garam masala on hand. What is garam masala? It is a blend of aromatic spices used in northern Indian cooking that differs from curry in that it usually doesn't include turmeric which gives curry powder its yellowish color. Spices such as cardamom, cloves, and cinnamon give it its special fragrance. Indians make their own garam masala fresh from their spices and there are dozens of ways you can combine spices to make it. You can now find garam masala in most supermarket sections that have the "better" spices or order it from Penzy's. Chicken Tikka Masala is easy to make. Serve it with a basmati rice mixed with peas (and saffron- optional).

Chicken Tikka Masala

3 chicken breasts
1 large onion, chopped
2 T vegetable oil
1 can diced tomatoes
2 large cloves garlic, minced
1 T minced fresh ginger
1 teaspoon garam masala
4 T plain yogurt
1/4 cup finely chopped cilantro
Optional: Pinch of cayenne if you prefer it to be on the spicy side

1 cup basmati rice
1/2 cup thawed, frozen peas
pinch of saffron (otional)

1. Broil, bake, or saute the chicken breasts until almost-cooked through. Remove and cut into bite-size chunks.
2. In a large pot or Dutch oven, saute the onion until it begins to soften. Stir in garam masala and saute with onion for one minute to release spice fragrance. Remove from heat.
3. In food processor or with a blender, combine tomatoes (with juice), garlic, ginger, and yogurt until blended through and creamy. Pour into onions and spice, add chicken, and stir thoroughly. Optional: Add pinch of cayenne if you prefer "hot and spicy" masala.
4. Simmer on low heat on stove top for 20-30 minutes while you prepare the rice.
5. When rice is thoroughly cooked, add thawed peas, and stir to warm the peas (optional- add some threads of saffron while cooking the rice to give it a yellow color and fragrance.)
6. Stir in chopped cilantro to tikka masala. Spoon the tikka masala over rice and serve. Makes enough for 4 people.