Chicken Tikka Masala Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. boneless skinless chicken breasts
1/4 c. masala paste (see notes)
1/2 c. plain yogurt
1-1/2 c. tomato puree
1 14 oz. can regular coconut milk
Rice and Cilantro for serving
Masala Paste:
2 onions (I used one yellow, one purple, together totaling about 3 c. when chopped)
5 cloves garlic
2" piece of fresh ginger
3 tbsp. garam masala
1 tbsp. chili powder
1 tbsp. turmeric
1 tbsp. cumin
1-1/2 tsp. ground cloves
2 tsp. salt
1/2 tsp. cayenne pepper
1 small pile of cilantro stems
a fistful of almonds
juice of one lemon
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Directions: |
Directions:Make the quick masala paste *or maybe - hopefully you already made this and have it in your freezer? you're a rock star)
Marinate chicken: cut the chicken into bite sized pieces. Marinate with 1 tbsp. of masala paste and the yogurt for about 30 minutes in the fridge.
Simmer: Heat a large, deep skillet over medium high heat and add the remaining masala paste. Stir fry for a few minutes to get all the spices going. Add the chicken/yogurt mixture and satue until the chicken is mostly cooked. Add the tomato puree and coconut milk to the pan with the chicken and simmer for 15 or so minutes. Season with salt. Let stand for a while so the sauce will thicken up a bit. Serve over rice with cilanto!
Masala Paste Directions:
Run everything through the food processor as is until mostly smooth and you're done. Make this paste once and keep it in the freezer and you've got what you need for 5 ingredient Chicken Tikka Masala From Scratch for many happy days.
Notes:
Instant Pot Instructions:
Same ingredients and instructions, but throw it all together in the Instant Post. Cook for 8 minutes on manual and use the quick release.
You can buy canned tomato puree at a lot of grocery stores. Otherwise, just use canned tomatoes and run them through the food processor or blender till smooth. The idea is just plain pureed tomatoes without seasoning. |
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Preparation
Time: |
Preparation
Time:30 minutes |
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