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Chicken Tikka Masala
If you can, if you will, if you need good 5-ingredient recipes that taste like your favorite Indian restaurant came into your house, please make that masala paste which will transform into this sauce which will cover this chicken which makes the simplest chicken tikka masala happen. Notes 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. For extra lusciousness, add a little bit of heavy whipping cream or use whipping cream in place of some of the coconut milk. Light coconut milk can be used but does not yield the same thick and creamy results.

Category Entrée
Chef Pinch of Yum
Contributor Jeremiah
Last Update 6/28/2016 6:12:41 PM
Prep Time 75 min
Cook Time 30 min
Serves 8

arrow_right Chicken:
 arrow_right Boneless Skinless Chicken Breasts, 2 Lbs.
 arrow_right Masala Paste , 1/4 Cup
 arrow_right Plain Yogurt, 1/2 Cup
 arrow_right Tomato Puree, 1 1/2 Cups
 arrow_right Regular Coconut Milk, 1 14 Ounce Can
 arrow_right White Rice
 arrow_right Cilantro (opt)
 arrow_right Masala Paste:
 arrow_right Onions, 2 Large
 arrow_right Garlic, 5 Cloves
 arrow_right Fresh Ginger, 2­Inch Piece
 arrow_right Garam Masala, 3 Tbls
 arrow_right Chili Powder, 1 Tbls
 arrow_right Turmeric, 1 Tbls
 arrow_right Cumin, 1 Tbls
 arrow_right Ground Cloves, 1 1/2 Tsps
 arrow_right Salt, 2 Tsps
 arrow_right Cayenne Pepper, 1/2 Tsps
 arrow_right Cilantro Stems, A Small Pile
 arrow_right Almonds, A Fistful

Cooking Instructions

 Juice the lemon
 Make the quick masala paste by running everything through the food processor until mostly smooth. (Makes about 1 1/2 cups of paste).
 Cut the chicken into bite sized pieces.
 Marinate with 1 Tbls of masala paste and the yogurt for about 30 minutes in the fridge.
 Cook rice
 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 saute 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 cilantro!

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