Chicken Tikka Masala
with cauliflower / carrots
Smarts: Like most Indian curries, this one will taste even better after a day or two in the fridge.
- Onions, medium - 1, chopped
- Carrots - 8 oz, chopped
- Ginger - 2 tsp, grated
- Garlic - 3 cloves, chopped
- Chicken breasts, boneless and skinless - 1 lb, halved
- Indian Spice Mix (ingredients listed separately) - 3 tsp + 3 tsp
- Oil, cooking - 1 Tbsp
- Butter - 2 Tbsp
- Tomato paste - 1 Tbsp
- Tomatoes, crushed (28 oz / 794 g) - 1 can
- Cauliflower florets, frozen - 6 oz
- Coconut milk, light - 1/2 cup
- Cilantro - 2 Tbsp, leaves torn
- Lime juice - 2 tsp
- Coriander, ground - 2 tsp
- Garam masala - 2 tsp
- Salt - 1 tsp
- Cumin - 1 tsp
- Turmeric, ground (opt) - 1 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Make spice mix - Combine coriander, garam masala, salt, cumin, turmeric and red pepper flakes. (Can be done up to 5 days ahead)
- Onions / Carrots / Ginger / Garlic - Prep as directed. Store onions and carrots in one container. Combine ginger and garlic in another container. (Can be done up to 5 days ahead)
- Season chicken - Slice chicken breasts in half and tenderize with a fork. Coat chicken in first portion of spice mix. Let chicken marinate in spices for at least 20 minutes and up to a day. (Can be done 1 day ahead)
- Heat a Dutch oven with oil over medium heat. Add chicken and cook for 2 minutes on each side to get it started cooking (don't worry if it's not cooked through). Set aside.
- To heated pan, add butter and then onions. Saute until onions start to soften, 2 to 3 minutes. Stir in ginger (if using), garlic and second portion of spice mix. Saute for 1 minute more.
- Add tomato paste, crushed tomatoes and cauliflower (no need to defrost it first). Bring to a simmer.
- Chop chicken into bite-sized pieces and return it to pan. Simmer until chicken is cooked through, ~15 minutes.
- Add coconut milk. Continue simmering for 5 minutes more to let the flavors develop.
- While masala simmers, chop cilantro.
- Stir lime juice into masala. Taste and add some salt, pepper or more lime juice if needed.
- Serve masala with cilantro on top. Enjoy!
Nice vegetarian meal!0 Helpful
Seasoning very good. The marinade added a nice flavor to the meat. I made substitutions: fresh cauliflower for frozen, half & half for heavy cream, sour cream for yogurt. Will be making again.0 Helpful
Yum! Made this for guests and it was a hit. Next time I'll up the red pepper flakes a bit.0 Helpful
Husband and I loved this. I will definitely make this again.0 Helpful
I accidentally used the wrong tomatoes, but it worked and was delish! I added more spices for a bit more flavor at the end. Would definitely do this one again!0 Helpful
subbed red lentil pasta for rice0 Helpful