june's light and easy chicken tikka masala

Name: June's Light and Easy Chicken Tikka Masala
Cuisine: Indian
Ingredients: 1 1/2 pound(s) chicken breasts or thighs, boned,skinned and cut into bite size pieces; 1/2 medium onion, chopped; 3 tablespoon(s) tomato paste; 3 clove(s) garlic,finely chopped or minced; 1 tablespoon(s) fresh ginger root, grated; 3/4 teaspoon(s) ground cardamom seeds; 3/4 teaspoon(s) garam masala; 1 1/2 teaspoon(s) chile powder; 1 1/2 teaspoon(s) turmeric, ground; 15 ounce(s) tomato sauce (1 can); 1 cup(s) chicken stock; 1/2 cup(s) coconut millk, canned; salt and pepper as desired; 1 1/2 tablespoon(s) good quality cooking oil; 2 tablespoon(s) cilantro leaves, chopped (optional)

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June Campbell

North Vancouver, BC

Updated on Jun 12, 2020

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.

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Chicken Tikka Masala Over Rice with Naan on the Side

prep time

cook time

method Stove Top

yield

Ingredients

1 1/2 pounds chicken breasts or thighs, boned,skinned and cut into bite size pieces
1/2 medium onion, chopped
3 tablespoons tomato paste
3 cloves garlic,finely chopped or minced
1 tablespoon fresh ginger root, grated
3/4 teaspoon ground cardamom seeds
3/4 teaspoon garam masala
1 1/2 teaspoons chile powder
1 1/2 teaspoons turmeric, ground
15 ounces tomato sauce (1 can)
1 cup chicken stock
1/2 cup coconut millk, canned
salt and pepper as desired
1 1/2 tablespoons good quality cooking oil
2 tablespoons cilantro leaves, chopped (optional)

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

Step 1

Sprinkle salt and pepper over chicken, to taste.

Step 2

Heat cooking oil in large pot such as a Dutch oven.
Step 3

When oil is hot, add chicken and onion. Cook, stirring, for four or five minutes until the ingredients are lightly browned.
Step 4

Add the tomato paste,garlic, ginger and spices. Cook stirring for about one minute.
Step 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.
Step 6

Add the coconut milk and heat. Serve over rice and sprinkle with chopped cilatro if desired.
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