Drawing inspiration from South Asian cuisine, this chicken tikka masala is just the right amount of spicy and savory. Fresh ginger, red chili peppers, fresh coriander, and masala paste flavor this traditional Indian dish. Coconut milk adds a creamy twist to the tomato based sauce. Serve with fluffy basmati rice and naan for an Indian inspired dinner full of flavor. Allow 30 minutes for the tikka masala to cook once all the ingredients have been added so the sauce can thicken and all the flavors of the spices can be released.
- 1 kilogram chicken breasts (skinned and diced)
- 2 onions (finely sliced in rings)
- 1 centimeter fresh ginger (piece of, crushed with a garlic crusher)
- 1 red chili peppers (fresh, cut in rings)
- 1 bunch coriander (finely chopped)
- 1 jar masala (tikka, paste, 280 gr.)
- 2 tomatoes (large, quartered)
- 1 tablespoon tomato purée
- 1 can coconut milk (400 ml.)
- 2 tablespoons butter
- ground black pepper (Freshly)
- natural yogurt
- basmati rice (Cooked)
- bread (Naan)
- Melt the butter in a terra cotta dish or heavy pan.
- Fry the chicken in batches until brown. Set aside.
- In the same dish or pan, add a little more butter if necessary, and fry the onion, chili, coriander stems, and ginger until soft.
- Add the curry paste and chicken. Mix well to allow the flavors to infuse.
- Add the coconut milk, tomatoes, and tomato puree. Season lightly, to taste.
- Stir well and add a little water.
- Cook on low for 30 minutes or until the sauce thickens.
- Serve with a tbsp. of yogurt on top, accompanied by cooked basmati rice and naan bread.