Chicken Tikka Masala

Servings 4 / Preparation 1 Hour / Cook 2 Hours


    • 1/2 Cup Masala Sauce
    • 1.5 lbs Boneless Chicken Breast
    • 15 oz Crushed Tomato
    • 1 Cup Coconut Milk


    1. Cut chicken, tofu or cauliflower into 1" pieces and transfer to a MEDIUM bowl. Add yogurt, 1 TBSP of Tikka Masala seasonings, salt and pepper. Toss to coat. Cover and let marinate for 10-15 min.
    2. Chop onion. In a sauté pan, heat 1 Tbsp. oil over medium-high. Add onion and sauté until it begins to soften, 4-5 min. Add ¼ cup of water and cook, stirring occasionally, until onions are very tender and a light golden brown, 6-8 min.
    3. Add chicken and its marinade to the pan with the onions and sauté, stirring constantly, until chicken begins to brown, 4-6 min. Add tomato paste and remaining tikka masala spice blend and cook until tomato paste deepens in color, 3-4 min.
    4. Deglaze pan with 2 cups of water. Use a wooden spatula to scrape up any browned bits on bottom. Season with a pinch of salt and pepper. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce is reduced by half, 15-20 min. Stir in coconut cream and simmer 2-3 min more. Note: When simmering sauce, you should see small bubbles on the surface. If not, increase heat to moderate.s