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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.
Print Recipe
Course Main Course
Cuisine British, Indian, Scottish

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
Keyword A-roy D Unsweetened Coconut Milk, Chicken, Cumin, Garam Masala, Hunt's Tomato Sauce, Turmeric