Best Chicken Tikka Masala (restaurant Style)
- 2 large boneless and skinless chicken breasts diced about 1.5 pounds
- 1 cup plain full-fat yogurt or compliant plant-based yogurt if on Whole30 see note
- 1 teaspoons turmeric
- 2 teaspoons garam masala
- 1 tablespoon lemon juice (about half a lemon)
- 2 teaspoons black pepper
- 1/4 teaspoon dried ginger
For the sauce:
- 4 tablespoons ghee or butter (1/4 cup)
- 1 medium white onion diced
- 1-2 serrano chiles minced see note for heat level
- 5 garlic cloves minced
- 1 1/2 tablespoons fresh ginger grated
- 3 1/2 teaspoons garam masala
- 1 teaspoon paprika
- 1 15-ounce can tomato sauce
- 1 green bell pepper deseeded and sliced into strips
- 1 tablespoon dried fenugreek leaves
- lots of salt to taste
- 2 cups coconut cream or half and half or heavy cream See Note
- basmati rice or cauliflower rice
- naan if you re not paleo or on a Whole30
- fresh cilantro chopped
InstructionsMarinate the Chicken
- Combine all marinade ingredients besides chicken (omitting yogurt if paleo or on a Whole30) in a medium bowl and stir well. Add chicken and toss to coat. Cover and refrigerate at least 1 hour up to overnight.
Make the Sauce
- Heat the ghee in a large skillet over medium heat. Add the onion and cook until softened about 5 minutes. Add serrano chiles garlic ginger and reduce heat to medium-low. Cook stirring occasionally until a nice toffee color about 20 minutes adding a few drops of water here and there if drying out and sticking. Add garam masala and paprika and stir well. Cook until fragrant a few minutes adding a couple of tablespoons of water if necessary to reduce sticking.
- Stir in the tomato sauce then transfer to a blender and blend until smooth. Return the sauce to your skillet. Add sliced bell pepper fenugreek and salt.
- Meanwhile cook the chicken. Preheat broiler and place a wire rack over a baking sheet. Place chicken pieces on top of the rack. Broil turning occasionally until browned in spots and cooked through about 8 minutes total.
- Simmer for 30 minutes on medium-low heat or until thick and more like a paste than a sauce. Add the can of coconut milk and stir until very smooth. Taste and correct seasonings. Add chicken stir well and serve over basmati or cauliflower rice and naan if that fits into your diet. Top with plenty of chopped cilantro.
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