Chicken Tikka Masala
There’s lots of discussion about where Tikka Masala originated. In British restaurants, a Pakistani Chef in Scotland, or India………..regardless it is delicious and one of Britain’s most popular foods.
Chicken Tikka Masala
This easy meal can be made in a slow cooker or in the oven. Just adjust the time.Serve with Basmati Rice.
Ingredients
- 2 lbs (908 gr) chicken breasts cut into 1-1/2 inch chunks
- 2 TBSP olive oil
- ¼ cup (30 gr) chopped red onion
- 1 garlic clove minced
- 1 TBSP (15 gr) grated fresh ginger
- 1 680 ml can of Hunt’s tomato sauce
- 1 TBSP Garam Masala
- 2 tsp ground cumin
- 2 tsp paprika
- 2 tsp turmeric
- ½ tsp red pepper flakes optional
- ½ tsp pepper
- 2 bay leaves
- 1- cup full fat coconut milk
- 2 TBSP (16 gr) cornstarch
- 2 TBSP Lemon Juice (½ a lemon)
- Parsley or Cilantro to Garnish
Instructions
- Pre heat oven to 300
- Cut chicken into chunks. Heat 1 TBSP oil over medium high heat in a Dutch oven. Quickly brown half the chicken. Remove to a dish and brown remaining chicken and onion.
- Return all of the chicken to the Dutch oven and add the tomato sauce and spices. (Do not add coconut milk, cornstarch or lemon at this time). Stir to incorporate.
- Cover and cook for 1 hour 45 minutes.
- Meanwhile, mix the coconut milk and cornstarch in a small bowl until smooth. Add the cornstarch mixture to the sauce, gently stir and return to oven until sauce thickens, about 15 minutes.
- Add fresh lemon juice, garnish and serve with Basmati Rice.
Notes
Pair this rich and creamy Tikka with a Merlot and you won’t be disappointed.
We have paired:
- La Storia Merlot (a Bordeaux variety) $30.00