Chicken Tikka Masala
I have been making versions of this for months now. Sometimes with chicken, sometimes with shrimp or white fish. I always add veggies (see below).
It’s easy to make and delicious too. The original recipe is by Aarti Sequeira on Food Network, this is my simplified organic version. Enjoy!
Serves: 4 to 6 servings
1 ½ pound boneless, skinless chicken thighs, cut into large bite-sized chunks. (or shrimp, or firm white fish)
2 teaspoons organic olive oil
3 tablespoons organic pastured butter
1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
2 organic serrano peppers, minced (seeds removed if you don’t want it spicy)
2 tablespoons organic tomato paste
1 teaspoon organic garam masala
2 teaspoons organic paprika
1 jar of organic crushed tomatoes (15-18 oz)
1 teaspoon Celtic Sea Salt
1 to 2 cups water
1/2 cup organic heavy cream
Minced fresh organic cilantro, for garnish
Cooked rice, naan, or crusty piece of bread, for serving (although we often eat it without)
For the chicken: Pan cook chicken until cooked through, I use a little coconut oil, or homemade pastured lard, if I have it. If you make this with white fish or shrimp, just put it into the simmer sauce and simmer until cooked through.
If you want to add veggies – which I always do – cook lightly in the with the chicken and then add to the sauce. You can use everything from eggplant to broccoli and it’s all delicious!
For the sauce: When you’re ready to make the curry, place a large skillet over medium heat and add the olive oil and butter.
When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
Add the tomato sauce, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes.
You may need more water depending on how much liquid the tomatoes give off.
Add the chicken and vegetables, if using. Take the heat down to a simmer and cook for about until cooked though. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
I usually make at least a double batch in my food processor and with coconut oil it’ll keep for a least a month in the fridge.
1/2 cup cloves garlic, whole and peeled
1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
1/4 cup coconut oil (or olive oil)
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
Save what you don’t use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It’s a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
It’s SO good.