Chicken Tikka Masala

Chicken Tikka Masala
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This delicious, chicken, tomato stew is my favorite Indian dish. It's easy to make and tastes fabulous. It calls for Garam Masala - a mix of Indian spices. I was able to easily find it in my local grocery store. I use coconut milk, so the recipe is both gluten free and dairy free.
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Chicken Tikka Masala
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This delicious, chicken, tomato stew is my favorite Indian dish. It's easy to make and tastes fabulous. It calls for Garam Masala - a mix of Indian spices. I was able to easily find it in my local grocery store. I use coconut milk, so the recipe is both gluten free and dairy free.
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Units:
Instructions
Prep the aromatics
  1. Using a spoon, peel the 2" piece of ginger root
  2. Chop the ginger into a small dice
  3. Peel and dice the red onion
  4. Peel and chop the 3 garlic cloves into a small pieces
Make the Tikka Masala
  1. Cut the chicken thighs into 1" pieces and sprinkle with the 1 tsp salt and 1/2 tsp pepper
  2. Heat 1 tbsp of the olive oil in a dutch oven or other large, heavy pot
  3. Add the chicken pieces in a single layer and brown on all sides. No need to cook through, just sauté long enough to get some color on both sides. (You may have to cook the chicken in batches)
  4. Remove the chicken from the pan and place in a bowl
  5. Add the other 1 tbsp to the pan over medium heat and add the chopped ginger and onions. Cook until soft and beginning to brown - about 10 minutes
  6. Add the chopped garlic and cook for 30 seconds. (Don't worry if the pan begins to brown on the bottom - you'll be deglazing it in a couple of minutes)
  7. Add the Garam Masala and Paprika to the pan, stir and cook until fragrant - about a minute. (I used half-sharp paprika in this recipe and it had a nice, spicy kick. If you like a more mild flavor, use sweet paprika)
  8. Add the tomatoes to the pan and stir, using the liquid to scrape up the brown bits on the bottom
  9. Add the can of coconut milk to the pan and stir to combine the ingredients
  10. Bring the mixture to a boil, lower the heat and simmer until reduced by about 1/3 - about 10 minutes
  11. Add the chicken and any accumulated juices to the pan, bring to a boil, lower the heat and simmer until hot - about 5 minutes. Taste and adjust the seasonings as needed
  12. Serve with rice and a a few sprigs of cilantro for a delicious dinner. Add a dollop of plain Greek Yogurt, if you like. (This recipe keeps beautifully in the refrigerator for a couple of days and makes a great make-ahead meal.)
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