Chicken Tikka Masala with Broccoli




Our neighbors opened a new Indian restaurant in town that Gary and I visited over the weekend. I ordered the Tikka Masala, which was so crazy good that I had to come home and see if I could make it myself. Is it as good as Omar’s? Absolutely not. So, if you’re near my ‘hood, head down to the Twisted Peacock and order it yourself. If you’re not, this recipe’ll do.

My garden is finally producing, and of course every broccoli plant is ready at the same time. So, broccoli, it’s what for dinner.


1 lb chicken thighs, cut in bite-sized chunks
2 T olive oil + 2 T butter
6 cloves garlic, minced
1 2-in. piece of ginger, minced
2 serrano peppers, minced
2 T tomato paste
1 t garam masala
1 T paprika
1 T curry powder
pinch cayenne powder
1 c tomato sauce
1 t salt
1-2 c water
1/2 c heavy cream
1 broccoli head


Chop all ingredients and set aside. Heat the oven to 350. Chop the broccoli, put on a baking pan, and drizzle with olive oil. Cook for around 20 minutes. While it’s cooking, in a large skillet with lid, heat oil and butter on medium high heat. Add chicken, and cook for 3-4 minutes. Next, add the garlic and ginger, and cook for another minute. Add the peppers, the garam masala, paprika, curry, and cayenne powder, cook for a minute or two, then add the tomato paste, tomato sauce, water, and salt. Simmer for about 10-15 minutes. When ready to eat, add the cream. Garnish with cilantro, and put broccoli on top. Serve with rice.


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