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Dutch Oven – Chicken Ticca Masala

Tonight we took a culinary trip to India but we didn’t leave our back porch. Having tasted Indian food a few months ago at a restaurant, I wanted to bring the flavors of India home. This curry is easy to make, but has quite a few spices in it– some I presume you don’t have in your spice cupboard. Garam Masala can be easily made at home with this recipe.


This turned out tasty, but it wasn’t the spicy flavorful dish I had at the restaurant. Not bad for a first try though! With the tomatoes, I would use much less water than is below. 1/4 cup to 1/2 cup at most. Even letting it reduce it was very soupy. I prefer a slightly thicker sauce. Also the spices were milder that I like, so I would probably double them. All in all it was tasty and the flavors were layered and subtle. I’ll enjoy eating leftovers for lunch Monday.
 


Tools
12″ dutch oven

Ingredients

  • 2 chicken breasts, cubed
  • 4 tablespoons olive oil
  • 1 onion, diced
  • 1/4 cup ginger root, minced
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • 1 tablespoon paprika
  • 1 tablespoon garam masala
  • 3 tomatoes, diced
  • 1 cup water
  • 1 cup yogurt
  • salt to taste
  • cilantro, chopped
  • long grain rice, steamed

Directions
Heat olive oil in 12″ dutch oven. Brown onions in dutch oven and add ginger and garlic. Add spices and blend well. Add tomatoes and water. Bring to a boil and add yogurt and chicken. When chicken is cooked, add salt to taste and reduce liquids by half. Serve over long grain rice and garnish with chopped cilantro.

Back Porch Gourmet | Live Right. Eat Well.

2 thoughts on “Dutch Oven – Chicken Ticca Masala”

  1. I’m glad to see that I’m not the only one who will use tomatoes in cast iron. I don’t think it damages the seasoning as long as you don’t leave it sitting in there.

    I’ll have to give this one a shot, I really liked the curry dishes I have had in the past year.

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