Serves 8
75 min
Chicken Tikka Masala
Recipe GLPR905dbaf1630901
A fragrant Indian curry featuring tender marinated chicken cooked in a rich, creamy tomato-based sauce infused with warming spices. The chicken is first marinated in yogurt and warm spices, then cooked until tender, while a velvety sauce made with coconut cream and tomatoes comes together. Served with fresh vegetables and topped with toasted almonds and fresh cilantro for brightness.
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Ingredients
4 boneless, skinless chicken breasts
1 cup plain Greek yogurt
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon garam masala
1 tablespoon red curry paste
1 tablespoon tandoori paste
1 teaspoon salt
2 tablespoons ghee
2 tablespoons sunflower oil
2 red onions, diced
1 red bell pepper, diced
1 medium zucchini, diced
1 pint canned chopped tomatoes
1 pint chicken stock
1 pint coconut cream
4 tablespoons double cream
1 bunch fresh cilantro, chopped
4 tablespoons toasted almond slivers
Directions
In a large bowl, combine the Greek yogurt, 2 minced garlic cloves, half of the grated ginger, garam masala, red curry paste, tandoori paste, and salt. Mix well to form a marinade.
Cut each chicken breast into bite-sized chunks and add them to the marinade, coating thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Heat the ghee in a large, heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, add the marinated chicken pieces and sear for 4-5 minutes per side until lightly browned and cooked through to an internal temperature of 165°F. Remove and set aside.
In the same pot, heat the sunflower oil. Add the diced red onions and cook for 3-4 minutes until starting to soften.
Add the remaining 2 minced garlic cloves and remaining ginger to the onions, stirring constantly for about 1 minute until fragrant.
Add the diced red bell pepper and zucchini to the pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the canned tomatoes and chicken stock, stirring well to combine. Bring the mixture to a gentle simmer and cook for 10 minutes, allowing flavors to meld.
Stir in the coconut cream, blending it smoothly into the sauce. Return the cooked chicken pieces to the pot, stirring gently to combine.
Simmer the curry uncovered for 8-10 minutes until the sauce thickens slightly and flavors deepen. The chicken should remain tender and moist.
Remove from heat and stir in the double cream until fully incorporated, creating a silky, rich sauce.
Taste and adjust seasoning if needed. Ladle into serving bowls and garnish generously with fresh chopped cilantro and toasted almond slivers before serving.
