mild chicken tikki marsala
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Both hubby and I love East Indian food but neither of us can tolerate the heat of some of these dishes. So what I often do is add other ingredients to cut the heat. This recipe takes a while to prepare and the effort was worth it. I served mine over Quinoa that I cooked in my rice maker. It turned out great.
(1)
yield
4 serving(s)
prep time
30 Min
cook time
1 Hr
Ingredients For mild chicken tikki marsala
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1 Tbspduck fat (optional)
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1 Tbspcoconut oil
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2 sliceturkey bacon
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5 mdbutton mushrooms, sliced
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1 Tbspfresh rosemary, chopped fine
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2green onions, sliced
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1 mdzucchini, cut into cubes
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8chicken legs
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3 mdyukon gold potatoes, cut in large pieces
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1 can14.5 oz. fire roasted tomatoes, diced
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1 pkgtastie bite tikki marsala mix
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1 cwhite wine
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2-3 cchicken stock
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2 Tbspcoconut cream
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salt and pepper to taste
How To Make mild chicken tikki marsala
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1I cooked mine in a large cast iron dutch oven, but any good sized pot will do.
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2Heat the duck fat and coconut oil on medium heat in the pot. If you don't have either of these use olive oil or other oil in its place.
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3Slice up the bacon, mushrooms, rosemary, onions and zucchini and saute them until just cooked.
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4Remove them from the pot with a slotted spoon and set aside in a dish. Leave as much of the oil behind as you can, if you need a bit more, add it.
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5Fry the chicken in the remaining oil. Make sure you brown both sides of the chicken legs. Then put them on paper towels to drain.
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6With the reserved oil in the pot saute the potatoes for a few minutes to soften them a little. Put the canned tomatoes into a dish and add the Tikki Marsala mix and give it a good stir. Add it to the pot. Add in the wine, chicken stock and coconut cream and mix again. Taste for seasonings.
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7Add the drained chicken legs back into the pot and push them down into the mixture.
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8Cook covered on medium heat for 20-30 minutes or until the potatoes are soft and the chicken is no longer pink inside.
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9Enjoy over rice or your favourite grain.
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