I don’t care if it’s basic - Chicken Tikka Masala is my all-time favorite thing to eat… but since I moved from San Diego to the Bay Area two years ago, I haven’t been able to find even one restaurant with an acceptable rendering of my most favorite dish. Now, at last, I have finally found a recipe I love, so I can make this for myself and eat it for every meal for the rest of my life like I’ve always wanted to. That’s it - life goal accomplished!
It’s super creamy, not grainy at all, and only took 30 minutes to make! I added cardamom and lime for a little extra tang, and I used coconut milk instead of heavy cream so that it could be dairy-free. I served it along some nutty cashew cauliflower rice (because my mom doesn’t believe in eating real rice) biryani that I completely made up and will never be able to recreate. They paired together personally, and the only thing missing was some beautiful flaky roti, which I am now determined to perfect, like, as the next big accomplishment in my life.
The best part of this recipe is that you really only have to add three groups of ingredients. First it’s the chicken and onions, then it’s the spices and semi-wet ingredients, and finally you just add the fully wet ingredients and simmer. What I like to do is set three glass bowls in front of me and throw the ingredients into them according to when they will be added to the pot. When I’m finished with my prep, everything is pre-chopped, -grated, -minced, -measured, -etc…, and it makes the actual cooking so relaxing and stress-free. So chop chop chop and then just have fun with it!
Butter Count: I should just get rid of this butter count since I only cook Asian recipes lately, right?
INGREDIENTS:
1 Tbsp oil
1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
1/2 sweet onion, minced
3 Tbsp tomato paste
3 cloves garlic, minced
1 Tbsp grated fresh ginger
1 1/2 tsp garam masala
1 1/2 tsp ancho chili powder
1 1/2 tsp turmeric powder
1/2 tsp cardamom powder
1 (15 oz) can tomato sauce
1 cup chicken bone broth
1 (15 oz) can coconut milk
Juice from 1 lime
1 bunch cilantro, roughly chopped
INSTRUCTIONS:
Heat the canola oil in a large pan (I use a wok. The most important thing is that the opening of whatever vessel you’re using is wide enough that the liquids released from the chicken are able to evaporate) over medium heat. Season the chicken with salt and pepper to taste, then add it to the pan with the onions. Cook until the chicken no longer looks raw, and the onions are translucent, stirring frequently, about 5 minutes.
Add the tomato paste, garlic, ginger, garam masala, acho chili, turmeric, and cardamom. Stir until well combined and the spices are fully coating the chicken, about 1 minute. Allow the mixture to rest in the pan over medium heat between 30 seconds to a minute, without stirring, to allow the spices to cook and caramelize slightly.
Add the tomato sauce, chicken broth, coconut milk, and lime juice. Season with salt, to taste. Bring the mixture to a boil, then reduce it to a simmer. Allow the mixture to cook about 10 minutes, stirring periodically (if coconut milk solids begin collecting on the top, stir more frequently), until thickened to your liking.
Remove from heat and stir stir in the cilantro.
Serve with your choice of rice, biryani, naan, roti, etc…