Chicken Tikka Masala

• 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• ¼ cup plain Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon chili powder
• 1 medium onion, diced
• 2 cups diced tomatoes (canned or fresh)
• 1 can (14 oz) coconut milk
• 2 tablespoons tomato paste
• 2 tablespoons olive oil

Steps

1. 1 In a bowl, mix yogurt, lemon juice, ginger, garlic, cumin, coriander, turmeric, and chili powder. Add chicken, coat, and refrigerate for 20 minutes.
2. 2 Heat oil in a large skillet over medium heat. Add chicken mixture and cook until browned.
3. 3 Remove chicken, add onion to skillet, and cook until softened.
4. 4 Stir in tomatoes, tomato paste, and coconut milk. Bring to a simmer.
5. 5 Return chicken to skillet, cover, and cook for 15 minutes until sauce thickens.
6. 6 Serve hot with your choice of sides.

Nutrition

Tips

• For extra flavor, marinate chicken overnight.
• Adjust spices to your taste preference for heat.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Serve with steamed basmati rice and naan bread.
• Pairs well with a fresh cucumber salad.

FAQ