Recipe: Chicken Tikka Masala Recipe

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INGREDIENTS:

  • 8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts (about 3 lbs.)
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 2 tbsp. fresh ginger, minced
  • 1 (29 oz.) can of tomato puree
  • 1 1/2 cups plain yogurt (or coconut milk for dairy-free)
  • 2 tbsp. olive oil
  • 2 tbsp. Garam masala
  • 1 tbsp. cumin
  • 1/2 tbsp. paprika
  • 2 tsp. salt, or to taste
  • 3/4 tsp. cinnamon
  • 3/4 tsp. fresh ground black pepper
  • 1-3 tsp. cayenne pepper (depending on your heat preference)
  • 2 bay leaves
  • 1 cup heavy cream (or coconut milk for dairy-free)
  • 3 tbsp. cornstarch
  • Chopped parsley or cilantro, for topping

Step 1 – Place everything up to the heavy cream in a large bowl. With a spatula, stir to combine everything and make sure the chicken is coated well.
Step 2 – Bring to a light simmer (starting to bubble) and Cover and cook on medium-low for thirty minutes
Step 3 – When done, in a medium bowl, whisk together heavy cream and corn starch, then pour the mixture into the pot and gently stir. Let cook an additional 20 minutes to thicken up.
Serve hot over a bed of white (or brown) rice.