Jen Causey
Hands-On Time
20 Mins
Total Time
25 Mins
Yield
Serves 4

Chicken tikka masala is a beloved dish, so it’s only natural that you’d want to recreate those amazing flavors at home. But when it comes to making it in your own kitchen, the ingredient list might seem daunting. But don’t worry: most of the ingredients go into a quick curry paste made in your food processor. While this isn’t a traditional recipe for chicken tikka masala, it’s a great place to start if you’ve felt intimidated by attempting your own version of your favorite Indian dish.

How to Make It

Step 1

Place chile, garlic, tomato paste, shredded coconut, ginger, curry powder, garam masala, coriander, cumin, 2 tablespoons of the oil, and ½ teaspoon of the salt in a food processor or mini food chopper; process until smooth, about 45 seconds, stopping to scrape down sides as needed. Set mixture aside.

Step 2

Heat remaining 1 tablespoon oil in an enameled heavy-bottomed skillet over medium-high. Add chicken; cook, stirring often, until browned on all sides, about 8 minutes. Discard drippings in skillet, reserving chicken and 1 tablespoon drippings in skillet. Stir in curry paste mixture, onion, diced tomatoes, lime juice, and remaining ¾ teaspoon salt. Bring mixture to a simmer over medium; cover and cook until slightly thickened, about 10 minutes. Remove from heat; stir in cream. Garnish with cilantro. Serve over cooked basmati rice.

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