Friday, September 2, 2011

Recipe: Tikka Masala Chicken Breast

So this marks my third use of Tikka Masala simmer sauce as an ingredient and I think this is more flavorful than a simple simmer, and probably more accessible than using the game hen.  Basically, you start by ignoring all the directions on the side of the jar.  While that makes a decent tikka masala, it will most likely be a bit watery and less like what you'd find in an Indian restaurant.  This recipe concentrates the flavor and allows it to shine while also giving you a juicy piece of chicken.

You will need:

One jar Tikka Masala simmer sauce
Chicken Breasts (one for each person served)

Liberally salt and pepper each of the chicken breasts and place in a glass casserole dish (or some other vessel for marinating).  Spoon a dollop of the simmer sauce on each of the chicken breasts and using your other hand rub it in.  Flip the breasts and repeat on the other side.  Allow to marinate for at least an hour, or it could go all day.  Pull from the fridge a few minutes before you are going to cook it to get the chill off.  Heat a large skillet over medium high heat and cook the chicken for 7-9 minutes a side, depending on the thickness.  After you flip the chicken the first time, add another dollop of the sauce over the top of each of the chicken breasts.

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