Chicken Tikka Masala

Ingredients

For chicken

  • 4 boneless/skinless chicken breasts cut into bite size pieces
  • 6 boneless/skinless chicken thighs cut into bite size pieces (you can do all breasts or thighs, but I prefer a combo of both)
  • 2 tablespoons olive oil
  • 1 bunch fresh cilantro, chopped (stems cut off)
  • 1 tablespoon fresh lemon juice
  • 1 can coconut milk
  • 6 cloves minced garlic
  • 4 tablespoons grated fresh ginger
  • 1 jalapeno finely chopped (or none if you don’t want it spicy)
  • 1 tablespoon cayenne pepper to taste (less or more if you want it less/more spicy)
  • 1/2 teaspoon salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon cinnamon
  • 1 tablespoon chili powder
  • 1 tablespoon turmeric

For sauce

  • 1/4 cup olive oil
  • 1 teaspoon cumin seeds
  • 2 onions, sliced thinly
  • 6 oz tomato paste
  • 1 can coconut milk or 1 1/2 cups cream
  • 28 oz can crushed tomatoes
  • 1/4 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 4 cloves minced garlic
  • 1/2 cup water
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon turmeric

For Basmati Rice (optional)

  • 2 cups basmati rice (dry)
  • 3 cups water or stock
  • 2 tablespoons oil or butter
  • 8 cardamom pods
  • 1/2 teaspoon cumin seeds

OR Cauliflower Rice (optional)

  • 1 head cauliflower, stem removed, grated or riced in a food processor
  • 6 cardamom pods
  • 1/4 teaspoon cumin seeds
  • olive oil for spritzing

Directions:

  • Preheat the oven to 400
  • Combine all chicken ingredients in a large baking dish (top list)
  • Cover and bake chicken for one hour

While the chicken is baking:

  • In a large pan saute the cumin seeds in the olive oil, then add the onions and cook until golden brown, about ten minutes.
  • Add all of the spices and garlic to the pan; toss the onions in the spices and cook for 2 minutes.
  • Add the remaining ingredients except the cream (water, lemon juice, tomatoes, tomato paste, and coconut milk), mix well, and let simmer 20 minutes, stirring often.
  • When the chicken has finished baking, add it to the sauce on the stovetop. Simmer for 20 minutes.
  • Add 1/4 cup heavy cream at the end and stir to mix in.
  • Serve over basmati or cauliflower rice garnished with fresh cilantro.

Basmati Rice (optional)

  • Put all ingredients into a small saucepan.
  • Bring to a boil, turn heat to low, cover, and simmer for 15 minutes.
  • Remove from heat, leave lid on, and let sit to steam for 10 minutes. Fluff with a fork and serve with chicken tikka on top garnished with fresh cilantro.

Cauliflower Rice (optional)

  • Spread cauliflower rice out on a sheet pan.
  • Sprinkle the cumin seeds and cardamom pods throughout the cauliflower bits.
  • Spritz with olive oil.
  • Bake at 425 for about 10 minutes.
  • Serve with chicken tikka on top garnished with fresh cilantro.

Chicken Tikka recipe slightly adapted from Mark’s Daily Apple

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