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Chicken Tikka Masala

Source: America's Best Simple Recipes 

1 (14.5-oz) can diced tomatoes
4 boneless, skinless chicken breasts (~1.5 lbs), cut into 1-inch chunks
1 Tbsp coconut oil (vegetable oil)

1 tsp garam masala
Onion powder (1 onion, chopped fine)
Garlic powder (2 cloves, minced)
Ginger powder (2 tsp grated fresh ginger)
Sea salt
Black pepper
1/2 cup heavy cream

Additional (not recipe):
Valencian orange peel

1. Heat coconut oil in large skillet over medium to medium-high heat. Chop chicken breasts and add to skillet. Sprinkle with spices and continue turning chicken as it cooks.
2. Add tomatoes, continue stirring. Simmer 5-10 minutes until sauce starts to thicken.
3. Add cream and simmer until sauce is thickened, about 5 minutes. Remove from heat and serve.

Original directions:
1. Pulse tomatoes in food processor until coarsely ground. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until browned all over, about 5 minutes. Transfer to plate.
2. Add onion to empty skillet and cook over medium heat until softened, about 5 minutes. Add garam masala, garlic, and ginger and cook until fragrant, about 30 seconds. Add tomatoes and bring to simmer. Reduce heat to medium-low, cover, and cook until slightly thickened, about 3 minutes.
3. Stir in cream and browned chicken, along with any accumulated juices and simmer until sauce is thickened, about 5 minutes. Stir in optional chopped fresh cilantro. Season with salt and pepper. Serve.
Hillary Jeffrey,
Mar 19, 2012, 8:16 AM