Simple Chicken Tikka Masala

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Rating: 0
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Rate this recipe!

Prep Time

15minutes

Cook Time

45minutes

Servings

people

Product Type

Broths & Stocks,

Prep Time

15minutes

Cook Time

45minutes

Servings

people

Product Type

Broths & Stocks,

Simple Chicken Tikka Masala

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

15minutes

Cook Time

45minutes

Servings

people

Product Type

Broths & Stocks,

Prep Time

15minutes

Cook Time

45minutes

Servings

people

Product Type

Broths & Stocks,

Ingredients

  • Chicken:
  • 1 1/2 pounds boneless skinless chicken breasts cut into small pieces
  • 1/2 cup plain whole milk yogurt
  • 6 cloves garlic diced
  • 1 tbsp. fresh ginger grated
  • 1 tbsp. garam masala
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 1 tsp. paprika
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 tbsp. coconut oil melted
  • 2 tbsp. lime juice
  • 2 tbsp. butter
  • Tikka masala sauce:
  • 2 tbsp. coconut oil
  • 4 tbsp. butter
  • 1 onion finely chopped
  • 2 tbsp. fresh ginger grated
  • 4 cloves garlic diced
  • 1 tbsp. paprika
  • 2 tsp. turmeric
  • 2 tsp. coriander
  • 1 tsp. cumin
  • 1 tbsp. garam masala
  • 1 (15 oz) can tomato sauce
  • 1 (8 oz) can tomato paste
  • 1 2/3 cup Pacific Foods Organic Free Range Chicken Broth Low Sodium
  • 1/2 cup Pacific Foods Organic Unsweetened Coconut Original Plant-Based Beverage
  • 1/4 cup cilantro roughly chopped, to serve

Instructions

  1. Prepare chicken: add all ingredients (except for ghee or butter) to a large bowl and mix to thoroughly combine. Heat ghee or butter in a large and deep non-stick pan over medium-high heat. Add chicken in batches and cook for 2-3 minutes per side, until slightly charred. It’s ok if chicken is not fully cooked - it will cook in the sauce later!
  2. Prepare the tikka masala sauce: Reduce pan’s heat to medium and add coconut oil and ghee or butter. Once butter or ghee is fully melted, add in onion and ginger, and saute for 5-7 minutes, or until fragrant. Stir in spices (paprika, turmeric, coriander, cumin, and garam masala) and cook for 2 minutes.
  3. Add tomato sauce, tomato paste, and chicken broth to tikka masala mixture. Bring mixture to a simmer, reduce heat, cover and cook for 15 minutes.
  4. Add chicken to tikka masala sauce along with coconut plant-based beverage. Simmer for 5 minutes, or until the chicken is cooked through, about 165 degrees Fahrenheit.
  5. Serve chicken tikka masala garnished with freshly chopped cilantro and enjoy!
  6. Leftovers will keep in an airtight container in the refrigerator for up to 3 days.

Ingredients

  • Chicken:
  • 1 1/2 pounds boneless skinless chicken breasts cut into small pieces
  • 1/2 cup plain whole milk yogurt
  • 6 cloves garlic diced
  • 1 tbsp. fresh ginger grated
  • 1 tbsp. garam masala
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 1 tsp. paprika
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 tbsp. coconut oil melted
  • 2 tbsp. lime juice
  • 2 tbsp. butter
  • Tikka masala sauce:
  • 2 tbsp. coconut oil
  • 4 tbsp. butter
  • 1 onion finely chopped
  • 2 tbsp. fresh ginger grated
  • 4 cloves garlic diced
  • 1 tbsp. paprika
  • 2 tsp. turmeric
  • 2 tsp. coriander
  • 1 tsp. cumin
  • 1 tbsp. garam masala
  • 1 (15 oz) can tomato sauce
  • 1 (8 oz) can tomato paste
  • 1 2/3 cup Pacific Foods Organic Free Range Chicken Broth Low Sodium
  • 1/2 cup Pacific Foods Organic Unsweetened Coconut Original Plant-Based Beverage
  • 1/4 cup cilantro roughly chopped, to serve

Instructions

  1. Prepare chicken: add all ingredients (except for ghee or butter) to a large bowl and mix to thoroughly combine. Heat ghee or butter in a large and deep non-stick pan over medium-high heat. Add chicken in batches and cook for 2-3 minutes per side, until slightly charred. It’s ok if chicken is not fully cooked - it will cook in the sauce later!
  2. Prepare the tikka masala sauce: Reduce pan’s heat to medium and add coconut oil and ghee or butter. Once butter or ghee is fully melted, add in onion and ginger, and saute for 5-7 minutes, or until fragrant. Stir in spices (paprika, turmeric, coriander, cumin, and garam masala) and cook for 2 minutes.
  3. Add tomato sauce, tomato paste, and chicken broth to tikka masala mixture. Bring mixture to a simmer, reduce heat, cover and cook for 15 minutes.
  4. Add chicken to tikka masala sauce along with coconut plant-based beverage. Simmer for 5 minutes, or until the chicken is cooked through, about 165 degrees Fahrenheit.
  5. Serve chicken tikka masala garnished with freshly chopped cilantro and enjoy!
  6. Leftovers will keep in an airtight container in the refrigerator for up to 3 days.