Simple Coconut Chicken Tikka Masala

Servings: 4-6

• 2 lbs. Chicken, skinless and boneless, cubed into bite-sized pieces
• 1/2 cup Plain Greek Yogurt
• 1 can Tomato Paste
• 3 tbsp. Garam Masala
• 1 tbsp. Ground Turmeric
• 1 tsp. Fine Sea Salt
• 1 tsp. Crushed Red Pepper Flakes
• Zest of 1 Lemon
• 15-oz. can Full Fat Coconut Milk
• 1 Yellow Onions, finely chopped
• 4 Garlic Cloves, minced
• 1" Fresh Ginger, peeled and grated
• 1 tbsp. Butter
• 1/3 cup Fresh Cilantro, chopped
• Cooked Basmati Rice, for serving
• Naan, for serving

1. In a large bowl, combine the cubed chicken, yogurt, tomato paste, garam masala, turmeric, salt, red pepper flakes, and lemon zest. Mix very well. Cover and set aside to marinate for 15-20 minutes (or overnight in the fridge).
2. In a large skillet, add the butter. Once melted, add the chopped onion, minced garlic, and grated ginger. Saute for 5-7 minutes, until onions are translucent and fragrant.
3. Add the chicken and coconut milk, stir until well combined, then cover to simmer for 15-20 minutes, or until chicken is fully cooked.
4. Stir in the fresh cilantro to enjoy warm with cooked basmati rice and naan.