Simple Coconut Chicken Tikka Masala
An easy weeknight dinner, high in lean protein from the yogurt marinade that makes the chicken extra tender, and a sauce made with lots of spices!
PREP:
10
MINS
HOURS
COOK:
20
MINS
HOURS
TOTAL:
30
Ingredients
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
Instructions
- 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).
- 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.
- Add the chicken and coconut milk, stir until well combined, then cover to simmer for 15-20 minutes, or until chicken is fully cooked.
- Stir in the fresh cilantro to enjoy warm with cooked basmati rice and naan.
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