While Tikka Masala’s origins are unknown and its history disputed, it’s deliciousness is 100% clear. Chunks of chicken simmer in a flavorful sauce that’s rich and complex. Garam Masala is the star of this show. The sweet spices play perfectly with the tomato base. Easy and delicious. Doesn’t get better than that!
Time: 35 min
Serves 4-6Rating
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Loading...| 1.5 lbs boneless, skinless chicken thighs, cut into chunks | |
| Tikka Masala Blend | |
| 1 yellow onion, diced | |
| All Natural Avocado Oil | |
| 3 Tbl Tomato Paste | |
| 3 cloves garlic, minced | |
| 1 Tbl grated fresh ginger | |
| 1 15oz can tomato sauce | |
| 1 tsp Garam Masala | |
| 1 tsp ground Turmeric | |
| 1 cup Vegetable Stock | |
| 1/2 cup heavy cream | |
| Fresh cilantro for garnish |
| 1. | Season the chicken with Tikka Masala Blend. |
| 2. | Heat a large skillet or dutch oven over medium-high heat. Drizzle in the All Natural Avocado Oil to just cover the bottom. |
| 3. | Add in the chicken and onions and saute until golden brown and the onions are beginning to soften-about 5 minutes. Add in the tomato paste, garlic, ginger, Garam Masala and Turmeric. Cook until very fragrant-about 2 minutes-the mixture will be pasty and may want to scorch. Adjust your heat and splash in a little stock if needed. |
| 4. | Add in the vegetable stock and tomato sauce. Bring to a boil and reduce to a simmer. Simmer for 10 minutes, until slightly thickened. |
| 5. | Stir in the heavy cream. Simmer for 3-5 minutes or until thickened. Taste and adjust with salt. Serve with basmati rice, naan and fresh cilantro. |
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