We love eating spicy foods when it's hot outside
, so when a spike in temperature coincided with finding this recipe on the Pioneer Woman's site, we didn't hesitate! With a quick trip to the store for chicken and hot peppers, we were in business.Here's the full recipe:
• Chicken Tikka Masala by Pastor Ryan from The Pioneer Woman
The recipe came together surprisingly fast - in about 30 minutes, in fact. The chicken broils while the rice cooks and the sauce is simmered. Amazingly, we didn't feel harried at all! There's very little prep work to do, and everything magically finishes at about the same time.
The finished dish was exactly what we were craving. The sauce was silky and flavorful with nice chunks of onion, tomato, and tender chicken. The peppers gave it a nice heat, which contrasted nicely with the sweetness of the garam masala and the creaminess of the sauce. We were grabbing for extra pieces of naan bread to mop up the last remnants from our plates!
If you make this recipe, we would recommend adding about half the garam masala and letting the sauce simmer a bit. Taste it before adding more. We added the garam masala all at once, and ended up feeling like it overwhelmed some of the other flavors in the dish.
This is a great recipe that could easily be made vegetarian with some baked tofu or lighter with yogurt and whole milk in place of the heavy cream. Now that we know how quick and easy this recipe is to make, we'll be adding it to our rotation of weeknight dishes!
Related: Indian Cooking: Making Naan Bread at Home
(Image: Emma Christensen for the Kitchn)