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Chicken Tikka Masala + Naan Bread Recipe

During quarantine 2020, Alec and I would occasionally exchange dinners with one of our neighbors. Ya know, to have some sort of social interaction during an uncomfortable and unforeseen year. One of the meals our neighbor made was Chicken Tikka Masala. I. Was. Hooked. So I quickly looked for a recipe to make my own and sure enough, I came across a version of Half Baked Harvest's recipe. I tweaked it to my liking and made homemade naan bread with the recipe below --

Chicken Tikka Masala Ingredients:

1 yellow onion, quartered

1 shallot, halved

6 cloves garlic

2, 1" pieces ginger, peeled

3 Tbsp curry powder (or garam masala)

2 tsp tumeric

2 tsp salt

2 lb cubed chicken breast

1/2 cup Greek yogurt (I use triple zero)

1 can (14 oz) unsweetened coconut milk

1 can (6oz) tomato paste

3 cups cooked rice

Chicken Tikka Masala Instructions:

1. In food processor, combine onion, shallot, garlic, ginger, curry/garam masala, turmeric, and salt. Pulse until paste forms.

2. In gallon-sized bag, combine 2 Tbsp curry paste, chicken, and Greek yogurt. Completely cover the chicken. Marinate at room temperature for 30 minutes or refrigerate up to overnight.

3. Heat large skillet over medium heat. Add 1/4-1/2 cup of curry paste and cook 1 minute. Stir in chicken, coconut milk, and tomato paste. Cover and cook until chicken in cooked through (165F), 15-20 minutes. Remove lid and simmer about 5 minutes.

4. Serve chicken over bed of rice + naan bread.

Naan Bread Ingredients:

1/2 cup warm water

2 tsp instant yeast

1 tsp sugar

3 Tbsp olive oil

1/4 cup plain Greek yogurt

1 egg

1/2 tsp salt

2 1/2-3 cups flour

2 Tbsp melted butter

3 cloves garlic, minced

Naan Bread Instructions:

1. Combine warm water, instant yeast, and sugar in a bowl. Let it sit until bubbly (about 5 minutes).

2. Add olive oil, Greek yogurt, egg, salt and 2 cups flour. Stir until smooth.

3. Place in a greased bowl and cover. Let it rise in a warm place until doubled. (I like to set my oven to 150-170F, turn it off and slightly crack the door for 5 minutes, then place the bowl in the oven).

4. Preheat a pan to medium heat.

5. Cut dough into eight pieces. Flour a surface and roll the dough into ~6" circles.

6. Add a little butter or oil to the pan and cook each circle for 2-3 minutes per side, or until bubbly and golden brown.

7. Brush butter and garlic onto the naan (optional), and enjoy (not optional)!

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