This classic dish is packed full with all the flavor and spice combinations associated with Indian cuisine. Not to mention – it’s quick and easy to make! From its juicy pieces of grilled marinated chicken nestled in a creamy tomato sauce, to its smoky aromas filling up your kitchen – one thing’s for sure, this classic dish won’t let you down! So get ready become a master chef as we take on an amazing culinary adventure together.
Looking for a doctor in the Hemet area? Dr. Sonali Mondkar is accepting new patients! Click the button below to learn more.
6
servings5
minutes20
minutes362
kcalFor the Chicken Marinade
1 cup plain yogurt or Greek yogurt
2 tablespoons fresh lemon juice
1 ½ teaspoons cumin
1 teaspoon garam masala
½ teaspoon red chili powder (not cayenne pepper)
1 teaspoon salt
½ teaspoons ground ginger
½ teaspoons garlic powder
1.5 pounds boneless, skinless chicken breast, cut into small bite-sized pieces
Tikka Masala
½ cup chopped onions
1 cup bell pepper, chopped
Coconut oil
2 15 oz cans chopped tomatoes, blended
1 cup coconut milk
1 teaspoon garlic powder
4 tsp Garam Masala
Salt, pepper to taste
Basmati rice
Naan
In a bowl, whisk together all the ingredients for the marinade; add the chicken and toss to coat. Let marinate for 15 minutes to 1 hour (ideally overnight in the fridge, if time permits.)
Warm oil in a large pan over medium-high heat. Once shimmering, add chicken pieces in batches. Let them fry, untouched, for 1 minute to develop a crust, then saute until browned for about 5 more minutes. Set aside and keep warm.
Heat a bit coconut oil in a pot (or use vegetable broth for oil free cooking). Fry the onions and bell peppers for about 5 minutes.
Add all ingredients like the chicken, blended tomatoes, coconut milk, garlic powder, and garam masala in that pot. Season with salt and pepper, bring to a simmer for 10 minutes.
Serve with basmati rice and naan!
