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Name: Chicken Tikka Masala
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 2 lbs. boneless skinless chicken breasts; 1/4 cup masala paste (recipe follows); 1/2 cup plain yogurt; 1-2 tablespoons oil; 2 cup tomato puree; 1 cup heavy cream (sub a 14-ounce can of regular coconut milk); 1-2 teaspoons kosher salt; 2 cup rice; 1/4 cup cilantro; 2 onions (about 3 cups when chopped); 5 clove garlic; a 2-inch piece of fresh ginger; 3 tablespoon garam masala; 1 tablespoon each chili powder, turmeric, and cumin; 1/2 teaspoon ground cloves; 2 teaspoon kosher salt; ½ teaspoon cayenne pepper; a small pile of cilantro stems; juice of one lemon

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Chicken Tikka Masala

Chicken Tikka Masala - creamy, perfectly spicy, and ready in 30 minutes! you won't believe how easy it is to make this at home!

Prep: 15 minCook: 15 minServings: 6

Ingredients

2 lbs. boneless skinless chicken breasts
1/4 cup masala paste (recipe follows)
1/2 cup plain yogurt
1-2 tablespoons oil
2 cup tomato puree
1 cup heavy cream (sub a 14-ounce can of regular coconut milk)
1-2 teaspoons kosher salt
2 cup rice
1/4 cup cilantro
2 onions (about 3 cups when chopped)
5 clove garlic
a 2-inch piece of fresh ginger
3 tablespoon garam masala
1 tablespoon each chili powder, turmeric, and cumin
1/2 teaspoon ground cloves
2 teaspoon kosher salt
½ teaspoon cayenne pepper
a small pile of cilantro stems
juice of one lemon

Instructions

Pulse all ingredients into a food processor until smooth. Set aside about 1/4 cup of the paste for this recipe – freeze the rest for your next batch! Boom! Cut the chicken into bite sized pieces. Marinate with 1-2 tablespoons of masala paste and the yogurt for about 30 minutes in the fridge. Get your rice started cooking according to package directions. Then, heat a large, deep nonstick skillet over medium high heat. Heat 1-2 tablespoons of oil. Cook the chicken in batches, undisturbed, until each piece is nice and browned on the outside. Remove from pan and set aside. (Chicken does not need to be fully cooked at this point.) Add 2-3 tablespoons of masala paste to the same skillet. Stir fry for a few minutes. Add the tomato puree and browned chicken; simmer for 10-15 minutes. (Chicken should now be fully cooked.) Stir in cream or coconut milk. Season with salt. Let stand for a while so the sauce will thicken up a bit. Serve over rice with cilantro. HEAVEN.

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