Chicken Tikka Masala

Indian food may as well be classified as a highly addictive substance as far as I’m concerned. We can’t get enough of it. I wanted to learn how to make this dish at home so we could have it as often as we want at a much lower cost. After making a few different versions of it I decided to make my own version of this dish. Turned out better than the others I had tried and I made sure there wasn’t going to be any flavor lacking. I found blandness to be a common theme.

  • 6 Oz coconut milk ( the kind from the can in the Asian Isle of your local grocery store  )
  • 1 & 1/2 tsp ground coriander + 1 tsp set aside
  • 2 & 1/2 tbs garam masala powder + 1 tbs set aside
  • 1 tsp ground fenugreek leaves + 1 tsp set aside
  • 1 tsp ground fenugreek seeds
  • 1 tsp paprika (for color)
  • 1 & 1/2 tsp smoked paprika (for color and to simulate the smokiness you would have if you cooked chicken in a tandoori oven)
  • 2 tbs honey
  • 1 398 ml can fire roasted tomatoes ( depending on your preference you can leave them chunky or blend to desired consistency )
  • 1/2 cup coffee cream
  • 1 & 1/2 tbs fresh minced ginger
  • 5 large garlic cloves, minced
  • 2 – 3 red thai peppers, minced 
  • 1 large onion, roughly chopped
  • 2 tbs grape seed oil
  • 2 tbs tomato paste + 1 tbs set aside
  • 1 tbs cornstarch starch
  • 2 chicken breasts chopped into bite sized pieces
  • 1 & 1/2 tbs cilantro, chopped
  1. In a medium sized bowl or ziploc bag combine the coconut milk, 1 1/2 tsp coriander and 2 1/2 tbs or garam masala, 1 tsp ground fenugreek leaves, 1 tsp ground fenugreek seeds, 1 tsp paprika and 2 tsp smoked paprika. Add chicken and let rest in the fridge 2 hours or over night.
  2. In a large pot heat oil. Add onions and ginger and simmer until tender. About 5 minutes. 
  3. Add garlic and cook for 1 minute and add 2 tbs of tomato paste and red thais. Stir until well combined. 
  4. Add the honey, marinated chicken and as much of the coconut marinade as you can get out of the bowl or bag and cook for 5 minutes stirring occasionally.  
  5. If you want a smoother sauce blend tomatoes, if you want a chunky sauce partly blend then add to the pot along with the coffee cream. Reduce heat and simmer for 45 minutes to 1 hour stirring occasionally. 
  6. Once your time is up its time to use the extra ingredients set aside. Stir together  the 1 tbs of tomato paste, 1 tbs cornstarch, 1 tbs garam masala and 1 tsp of coriander together making sure the cornstarch is well blended. Add to the pot and mix in. 
  7. Allow to simmer for 3-5 minutes or until desired thickness is achieved.  
  8. Stir in chopped cilantro and dig in!

Goes wonderfully with Yellow Rice and fresh homemade Naan.

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