When people tell me that they don't like Indian food (or even worse, that they've never tried it) I get confused. Why? Hoooow? Indian spices and flavors are some of my favorite and I am SO excited to share this recipe with you all. Full disclosure: Andrew created this recipe and my only involvement in the process included taste testing, obnoxiously snapping photos and devouring a bowl with a side of roasted garlic naan. He is the KING of homemade sauces and this one certainly did not disappoint. It's made with coconut milk (for my dairy-free friends) and is full of fresh, simple ingredients and anti-inflammatory spices.
This meal just has so. much. flavah. I really hope you give it a try! I highly recommend eating it over brown basmati rice and with a side of naan. For a lower carb version, serve over cauliflower rice (also super delish).
CHICKEN TIKKA MASALA
2-2.5 lbs of boneless skinless chicken breast, cut into bite size cubes (about 1 inch)
- 6 ounces plain greek yogurt (1 single serve container)
- 2 tsp of turmeric
- 1 tsp of garam masala
- 1 tsp of cumin
- 1 tsp of coriander
- 1/2 tsp garlic
- 1/2 tsp dried ginger
- pinch of cayenne pepper
- 1/4 tsp salt
- 4 cloves garlic, minced
- 1 tablespoon ginger, finely minced
- 1 medium yellow onion, finely diced
- 3 tablespoons tomato paste
- 2 tsp turmeric
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1 28 oz can diced tomatoes
- 1 can full fat coconut milk
- Cilantro for topping
- Combine marinade ingredients with chicken in large bowl or plastic bag. Marinate for 1 hour or overnight.
- Heat 1 tsp of oil or ghee in a dutch oven or large pan over medium heat.
- Add chicken and cook for about 4-5 minutes, flipping halfway through. Chicken should not be cooked through fully at this point. Remove chicken and set aside.
- Add another 2 tsp of oil or ghee to the pan. Add garlic, ginger and onions. Sauté onions for about 3-5 minutes.
- Add tomato paste and remaining spices and sauté for 3-4 more minutes.
- Add diced tomatoes with juices and coconut milk. Bring to a boil and simmer for 20-30 minutes
- Use an Immersion blender or regular blender to puree the sauce.
- Add chicken back into blended sauce and simmer for another 10 minutes until chicken is cooked through.
- Top with cilantro and serve over your favorite grain or veggie rice!