I love Indian and Pakistani Food. I don’t like it super hot like my husband does but when I get a dish with a mild flavor, it is hard to pry me away from it. The ingredients just marry each other so well, and it’s great served with Nan bread.
Normal Chicken Tikka Masala takes quite a long time to cook. The dish uses chunks of chicken marinated in spices and yogurt, that is then baked in a tandoor oven, and served in a masala sauce. The sauce usually includes tomatoes, frequently as puree; coconut cream; and various spices. Commonly used spices in the dish are turmeric , paprika, nutmeg, fennel seed, cardomon and cloves.
Since I had neither the tandoor oven, nor the time tonight, I made a short cut version of the dish. My local Harris Teeter has a Tikka Masala simmer sauce that takes all the work out of the dish. You just cook the veggies and chicken and then let them simmer in the sauce.
I chopped up a lot of my favorite vegetables. You can use anything you like. Normally, the dish has peas, onions and potatoes in it. Tonight I had celery, broccoli and carrots that needed using so my recipe includes those.
Serve it with rice cooked with turmeric, clarified butter, peas, raisins, and salt. The turmeric gives the rice a lovely golden color.
And best of all – my heat seeking Husband loves this just the way I made it…with no heat!
Tikka Masala Chicken and Vegetables