Name: Chicken Tikka Masala
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: Chicken Tikka Masala:; 2 lbs. boneless skinless chicken breasts; 1/4 cup masala paste (recipe follows); 1/2 cup plain yogurt; 1–2 tablespoons oil; 2 cups tomato puree; 1 cup heavy cream (sub a 14-ounce can of regular coconut milk); 1–2 teaspoons kosher salt; 2 cups rice; 1/4 cup cilantro; Masala Paste:; 2 onions (about 3 cups when chopped); 5 cloves garlic; a 2-inch piece of fresh ginger; 3 tablespoons garam masala; 1 tablespoon each chili powder, turmeric, and cumin; 1/2 teaspoon ground cloves; 2 teaspoons kosher salt; 1/2 teaspoon cayenne pepper; a small pile of cilantro stems; juice of one lemon

Instant Pot Chicken Tikka Masala: Same ingredients and instructions for steps 1 and 2. At step 3, add chicken, masala paste, and tomato puree to the Instant Pot, and cook at high pressure for 8 minutes. Use the quick release. Add cream in at the end.

Slow Cooker Chicken Tikka Masala: Same ingredients and instructions for steps 1 and 2. At step 3, add chicken, masala paste, and tomato puree to the slow cooker, and cook for 4 hours on high or 6-8 hours on low. Add cream in at the end.

Tomato Puree: You can buy canned tomato puree at a lot of grocery stores. Otherwise just plain tomato sauce (it’s just a little thinner) or use canned tomatoes and run them through the food processor or blender till smooth. The idea is just plain pureed tomatoes without seasoning.

Dairy Free Chicken Tikka Masala: Coconut milk or light coconut milk can be used and it’s delicious! It will just be slightly less thick and creamy.

Chicken Tikka Masala

Ingredients