Real Recipes From Real Home Cooks ®

june's light and easy chicken tikka masala

Recipe by
June Campbell
North Vancouver, BC

This Chicken Tikka Masala is fast and easy and has an excellent flavour. The coconut milk makes it a lighter, healthier dish than if cream is used -- but those wanting a richer recipe can substitute heavy cream for the coconut milk. This recipe has a lot of sauce, so I suggest having a good supply or naan on hand to sop up the juice.

method Stove Top

Ingredients For june's light and easy chicken tikka masala

  • 1 1/2 lb
    chicken breasts or thighs, boned,skinned and cut into bite size pieces
  • 1/2 md
    onion, chopped
  • 3 Tbsp
    tomato paste
  • 3 clove
    garlic,finely chopped or minced
  • 1 Tbsp
    fresh ginger root, grated
  • 3/4 tsp
    ground cardamom seeds
  • 3/4 tsp
    garam masala
  • 1 1/2 tsp
    chile powder
  • 1 1/2 tsp
    turmeric, ground
  • 15 oz
    tomato sauce (1 can)
  • 1 c
    chicken stock
  • 1/2 c
    coconut millk, canned
  • salt and pepper as desired
  • 1 1/2 Tbsp
    good quality cooking oil
  • 2 Tbsp
    cilantro leaves, chopped (optional)

How To Make june's light and easy chicken tikka masala

  • 1
    Sprinkle salt and pepper over chicken, to taste.
  • 2
    Heat cooking oil in large pot such as a Dutch oven.
  • 3
    When oil is hot, add chicken and onion. Cook, stirring, for four or five minutes until the ingredients are lightly browned.
  • 4
    Add the tomato paste,garlic, ginger and spices. Cook stirring for about one minute.
  • 5
    Add the tomato sauce and chicken stock. Add salt and pepper to taste. Allow to boil, then lower the heat and cook for about ten minutes. Stir from time to time while cooking.
  • 6
    Add the coconut milk and heat. Serve over rice and sprinkle with chopped cilatro if desired.