Chicken Tikka Masala with Cucumber Relish
4
servings20
minutes40
minutesDon’t be intimidated by the number of ingredients in this recipe.. it’s simpler than it looks. We made a couple of changes to this authentic rich tasting Indian dish to make it a little easier and quicker, but just as delicious!
Ingredients
- For the chicken
1 lb. of boneless skinless chicken breast, cut into bite sized pieces
1/4 cup of plain yogurt
1 Tbsp. of ground garam masala seasoning
1 Tbsp. of smoked paprika
1 Tbsp. of fresh ginger, minced
2 cloves of fresh garlic, minced
1 Tbsp. of lemon juice
1 tsp. of kosher salt
- For the sauce
2 Tbsp. of butter
1/2 red onion, diced
2 Tbsp. of tomato paste
2 cloves of fresh garlic, minced
1 Tbsp. of fresh ginger, minced
1 Tbsp. of ground garam masala seasoning
1 Tbsp. of smoked paprika
1/2 tsp. of turmeric
1 tsp. cumin
1/4 tsp. of cayenne pepper
One 15 ounce can of tomato sauce
3/4 cup of chicken stock
1/2 cup of almond or coconut milk
1 tsp. of kosher salt
1/2 cup of feta cheese, crumbled
- For the relish (combine all these ingredients together in a bowl)
1/2 of a cucumber, diced
2 Tbsp. of fresh cilantro, chopped
1 tsp. of fresh mint, chopped (optional)
1/4 tsp. of salt
Directions
- For the chicken
- Preheat oven to 320 degrees.
- Marinate the chicken in a mixture of yogurt, garam masala, paprika, ginger, garlic, lemon juice and salt for 30 minutes.
- Remove chicken from marinade and place on foiled covered baking sheet. Roast in oven for about 20 minutes, or until chicken is cooked.
- For the sauce
- Melt the butter in a large pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
- Add tomato paste, garlic, ginger, garam masala, paprika, turmeric, cumin and cayenne pepper.
- Then add tomato sauce, chicken stock and salt, mix to combine. Add chicken, bring to a boil reduce heat and simmer for 10 minutes.
- Add milk, gently stir to combine.
- For the relish
- Combine all ingredients and top the chicken with the relish. Serve with rice and naan.
