Ingredients
Scale
For the marinade:
- 1 cup coconut yogurt
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 tablespoon coarse salt
- 1 1/2 teaspoon garam masala
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground fenugreek
- 1/2 teaspoon black pepper
For the chicken:
- 2 – 3 pounds boneless, skinless chicken breast/thighs
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 2 garlic cloves, minced
- 2 teaspoons grated ginger
- 1 15-ounce can crushed tomatoes
- 2 teaspoons garam masala
- 1/2 teaspoon paprika
- 1/4 teaspoon fenugreek
- 1/4 teaspoon Kashmiri pepper
- 1/4 teaspoon cumin
- 1/2 cup coconut milk
- 1 teaspoon cornstarch
- Salt & pepper, to taste
Instructions
- Combine the marinade ingredients in a large bowl. Whisk until smooth. Add chopped chicken and stir to coat. Cover and marinate overnight in the refrigerator.
- Heat a large pot over medium-high. Cook chicken in batches with the marinade until no longer pink. Remove from pan and set sides to make the sauce.
- Heat olive oil in the pan. Sauté the onion, garlic and ginger until tender – about 5 minutes.
- Add the crushed tomatoes and remaining spices and stir to combine.
- Return the chicken to the pan and cover. Bring to a simmer and reduce heat. Allow the chicken to simmer for 20 minutes.
- Whisk coconut milk and cornstarch to create a slurry. Stir the slurry into the sauce and continue to cook until the sauce thickens.
- Adjust seasoning with salt & pepper, to taste.
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 265
- Sugar: 4.1 g
- Sodium: 1133.7 mg
- Fat: 13 g
- Saturated Fat: 6.7 g
- Carbohydrates: 7.6 g
- Fiber: 1.4 g
- Protein: 26.7 g
- Cholesterol: 82.7 mg
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