Chicken Tikka Masala
Try this Chicken Tikka Masala recipe.
Try this Chicken Tikka Masala recipe.
- sea salt to taste
- for the sauce:
- 1 teaspoon sea salt
- 1/2 teaspoon kosher salt
- 4 large eggs
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 1/2 teaspoons lemon juice
- 1 teaspoon garam masala
- 1 1/2 teaspoons black pepper
- 1 teaspoon apple cider vinegar
- 1 tablespoon coriander powder
- 1/2 cup coconut cream
- 1 1/2 teaspoons coriander powder
- for chicken tikka:
- 4 boneless skinless chicken thighs (cut into cubes)
- 2 teaspoons ginger garlic paste (in a spice grinder or small b blend together 1/4 cup raw garlic with 1/4 cup raw ringer, 1 teaspoon avocado or olive oil and 1/2 teaspoon turmeric powder)
- 1/2 cup coconut yogurt
- 1 14.5 oz can of diced tomatoes (puree them in a blender!)
- 2 tablespoons ginger garlic paste (see above)
- 1 teaspoon powdered fennel seeds
- 1 1/2 tablespoons avocado or olive oil (i find my olive oil here!)
- 1 teaspoon chopped cilantro (if you'd like for garnish!)
- for the naan:
- 25 grams whole psyllium husks (about 1/4 cup plus 1 tablesp
- 175 grams (about 3/4 cup) plain yogurt (dairy or nondairy) o
- 56 grams mild-flavored oil melted salted butter, or melted ghee (about 1/4 cup), plus more for the pan
- 165 grams coconut flour (about 1 cup plus 2 tablespoons)
- 132 grams tapioca starch (about 1 cup)
- 1 1/2 teaspoons double-acting aluminum-free baking powder
- 1 tablespoon garlic powder garlic paste, or minced garlic (optional)
- Carbohydrate 5.91822889892318 g
- Cholesterol 423 mg
- Fat 20.8036643514812 g
- Fiber 1.89547912865217 g
- Protein 14.3626921645248 g
- Saturated Fat 12.363973968783 g
- Serving Size 1 1 -5 (139g)
- Sodium 769.606752085312 mg
- Sugar 4.02274977027101 g
- Trans Fat 2.33734497601121 g
- Calories 258 calories
Step-by-step
- Mix all the dry ingredients into the mixture of coconut yogurt and lemon juice to prepare a marinade for the chicken cubes.
- Add chicken into the marinade and mix everything very well.
- Cover the bowl and let it sit in the refrigerator for at least an hour.
- Place the chicken in a cast iron pan and pop it in the oven at 400 degrees Fahrenheit for 16-20 minutes.
- Make sure the internal temperature reads 165 degrees Fahrenheit.
- Once it is cooked through, remove it from the oven and set it aside.
- To prepare the sauce, pour the oil in a thick bottom pan. Add in the ginger garlic paste.
- Turn on the flame and let the paste cook slowly as the oil heats.
- When the oil is hot, add in the onion powder, coriander, fennel, black pepper and garam masala. Mix it all together well.
- Now, you can add the tomato puree and mix it very well with all the spices.
- Let it simmer for about 15-20 minutes until the sauce starts reducing and the excess water has evaporated.
- Add in the cooked chicken pieces along with their drippings and cream.
- Mix everything together, and continue letting it simmer for another 10-12 minutes.
- Turn off the heat, cover with a lid and let it sit for at least 10 minutes before serving.
- Taste the sauce and add any additional sea salt to your taste preference!
- Garnish with some chopped cilantro and serve.
- Lightly oil a baking sheet to use as a holding area for the formed Naan before they go into the skillet.
- Have on hand a large skillet with a lid.
- In the bowl of a stand mixer, using the whisk attachment, beat the eggs on medium speed for about 30 seconds.
- Add the psyllium husks, yogurt, and oil. Beat for an additional minute.
- Add the coconut flour, tapioca starch, baking powder, garlic powder, and salt and mix until well combined.
- Stir in the vinegar quickly using a spatula.
- Oil your hands liberally and divide the dough into 4 roughly equal portions.
- Shape a piece of dough into a ball and then plop it onto the oiled baking sheet.
- Using your palms, press the dough until it is between ⅛ and ½" thick.
- Place the skillet over medium heat and coat the bottom with a little oil.
- Allow it to heat up for a minute or so, and then place a shaped Naan in the pan.
- Cover and cook for roughly 3 minutes on each side.
- Remove from the skillet and set aside.
- To enjoy Naan with the perfect texture, allow the breads to rest for 5 minutes or so after removing from the skillet.
My Weeknight Chicken Tikka Masala Miracle
As a working mom, time is my most precious commodity. Weeknights are a whirlwind of homework, soccer practice, and the ever-present looming question: what’s for dinner? I crave delicious, home-cooked meals, but the thought of spending hours in the kitchen often feels overwhelming. That’s why I’ve become obsessed with recipes that deliver big on flavor without sacrificing precious time. And my latest obsession? This Chicken Tikka Masala.
I’ve always loved Indian food, but the idea of making it from scratch seemed daunting. Too many spices, too many steps, too much potential for culinary disaster. But this recipe is different. It's surprisingly straightforward, and the result is a dish that tastes like it came from a high-end restaurant, not my slightly chaotic kitchen. The key is the marinade – it’s where the magic happens. The chicken soaks up all those amazing flavors, resulting in succulent, tender pieces that are bursting with aromatic spices. And the sauce? Rich, creamy, and intensely flavorful, it’s the perfect complement to the perfectly cooked chicken.
One of my favorite things about this recipe is its versatility. I often adjust the spice level to suit my family’s preferences. Sometimes I add a little extra cayenne pepper for a kick, while other times I tone it down for the little ones. I’ve also experimented with different vegetables – adding peas, spinach, or bell peppers for an extra boost of nutrients and color. The beauty of this dish is its adaptability – it’s a blank canvas for your culinary creativity.
But the best part? The cleanup is surprisingly easy. Most of the cooking happens in one pan, minimizing the dishes. That’s a huge win in my book. This Chicken Tikka Masala has quickly become a family favorite, a comforting and delicious meal that I can whip up on a busy weeknight without sacrificing quality or flavor. It's become my go-to recipe for those evenings when I need a quick, satisfying, and impressive dinner that everyone will love.
The aroma alone fills the house with warmth and the promise of a delicious meal. My children frequently ask for this dish, and it has even become a hit with friends and family. The creamy, aromatic sauce perfectly complements the tender chicken, creating a symphony of flavors that dances on the palate. And let's not forget the satisfaction of creating a restaurant-quality meal in my own kitchen.
Beyond the simple preparation and delicious taste, this recipe also allows me to experiment with different variations. I sometimes add a touch of coconut milk for extra creaminess or different vegetables like cauliflower or spinach to make it more nutritious and colorful. Sometimes I'll even adjust the spices to match our mood, sometimes opting for a milder taste, other times embracing a fiery kick.
This Chicken Tikka Masala is not just a meal; it's a testament to the power of simple recipes and the joy of creating delicious food for my loved ones. It's a recipe that brings us together, creating memories around the dinner table that I cherish. And that, for me, is what truly makes it a miracle.
So if you're a busy mom, or anyone who appreciates delicious food without the fuss, I urge you to try this recipe. It's a game-changer, a weeknight winner, and a guaranteed crowd-pleaser. It's not just a meal; it's an experience, a taste of home, and a reminder that even on the busiest of nights, we can savor the simple pleasure of a truly wonderful meal. The comfort of a familiar favorite, elevated to new heights. Give it a try and let the magic happen in your kitchen too.
