On my last blog {mattawamum} I created a post for Bombay House’s Chicken Tikka Masala, which was by far my most popular recipe. I recently read through the comments section, and someone mentioned that Bombay House was confirmed to use fenugreek, a herb commonly used in Indian cooking that I had never heard of before. Since I am a huge perfectionist, and get bored really easily, I thought I would change up this recipe, in hopes to improve it. My husband’s motto in life is: “why mess with a good thing?” Which is scary, because this Bombay House Chicken Tikka Masala is one of his all time fave’s, but that’s why he needs me… because I like to mess with good things, and make them GREAT! 

So I ordered some Methi Powder on Amazon, which is ground up fenugreek seeds (I wanted to keep the masala smooth), then added a little more garam masala and tomato paste, and boom! I think I got a pretty legit Bombay House Chicken Tikka Masala recipe! Thank you awesome internet stranger for your brilliant advice. It really was just what the recipe needed.
   That, and a few new and improved photos to make you want to eat some right now!

1 1/2 Lbs chicken breast, chopped into bite size pieces
1 cup plain yoghurt
2 Tbsp lemon juice
2 tsp cumin
2 tsp red pepper
2 tsp black pepper
2 tsp garam masala
1 tsp methi powder
1 tsp cinnamon
1 tsp salt
1 tsp ground ginger
1/4 cup cilantro
1 Tbsp unsalted butter
2 garlic cloves, minced
1 jalapeño, minced
2 tsp ground coriander
2 tsp methi powder
2 tsp garam masala
1 tsp cumin
1 tsp paprika
1/2 tsp salt
1 can (14.5oz) tomato sauce
2 Tbsp tomato paste
1-2 c heavy whipping cream

Cut the chicken into 1 inch cubes.

Put the chicken in a dish or large ziploc bag, and add all of the marinade ingredients. Put in the fridge for 1-2 hours then discard the marinade.

Grill or cook the chicken in a high sided skillet about 5 minutes per side, or until no longer pink inside.

Melt the butter over medium heat. Add garlic and jalapeño and cook for 1 minute.

Add coriander, cumin, paprika, garam masala, methi powder and salt. Stir to combine

Stir in tomato sauce and paste and simmer for 15 minutes until thickened

Add the cooked chicken to the sauce and stir in the cream according to desired heat: 1 cup for hot-medium, 2 cups for medium-mild. Serve with white rice, naan and mango chutney and garnish with fresh cilantro.
I am so glad I messed with this good thing, and the husband was too! Let me know in the comments below if you can taste the difference with the added methi and garam masala, and make sure to check back soon, because I plan on improving and adding lots more Bombay House inspired recipes!

<3 Sarah