Chicken Tikka Masala

No bland dinners here! This gluten-free CHICKEN TIKKA MASALA is pure comfort on a plate. Marinated in yogurt and spices and cooked to perfection, this chicken is then covered in a velvety tomato cream sauce. The flavor of this meal is truly one that I crave...a lot.

Fun fact, while it's commonly believed that chicken tikka masala is an Indian dish, it's rumored to actually originiate in Glasgow, Scotland by a chef name Ali Ahmed Aslam. The beat on the street is that one of his customers complained that the chicken tikka was too dry. So, Chef Aslam added a tomato cream sauce to the dish, and the customer was pleased by the addition.

There are a few other theories out there about the origin of chicken tikka masala, but this one is the most popular. Regardless of its actual origin, it's considered by many to be a national dish of the United Kingdom.

Either way, the aromatic Indian spices will have everyone’s mouth watering and ready to eat!

INGREDIENTS

For The Chicken Marinade:

1 1/2 lbs boneless, skinless chicken breast, cut into 1-inch cubes

3/4 cup Greek yogurt

1 Tbsp lemon juice

1 tsp cumin

1 tsp coriander

1 tsp garam masala

1 tsp salt

1/4 tsp black pepper

1 tsp fresh ginger, finely diced

2 tsp fresh garlic, minced

For The Sauce:

2 Tbsp butter

2 Tbsp extra virgin olive oil

1 cup sweet onion, diced

1 Tbsp fresh ginger, finely diced

1 Tbsp fresh garlic, minced

1 Tbsp garam masala

1 tsp coconut sugar

1 tsp cumin

1 tsp coriander

1 tsp turmeric powder

1 (14.5 oz) can crushed tomatoes

1 tsp salt

1/4 tsp black pepper

1/4 tsp cayenne pepper

1 cup canned coconut milk

1/3 cup chicken broth, more if needed

1/4 cup fresh cilantro, chopped, for garnish

For Serving:

Naan bread, homemade flatbread, basmati rice

HOW TO MAKE

-In a large bowl, combine chicken with all of the chicken marinade ingredients. Let marinate for at least 30 minutes.

-Heat oil in a large, deep skillet over medium-high heat. 

-Add chicken in a single layer, making sure to not overcrowd the skillet. Work in batches, if necessary. 

-Cook for 3 minutes on each side, then set aside.

-Melt the butter in the same skillet.

-Sauté onions until soft, about 3-5 minutes.

-Add ginger and garlic, and sauté for 1 minute, until fragrant.

-Stir in garam masala, coconut sugar, cumin, turmeric, and coriander. Let sauté for 1 minute.

-Stir in the crushed tomatoes, salt, black pepper, and cayenne pepper. 

-Turn heat to medium-low, and let simmer for 10 minutes, stirring occasionally. Sauce should thicken and become a deep brown color. 

-Stir in the coconut milk and chicken broth.

-Add the chicken and its juices back into the skillet. Cook for an additional 10 minutes until chicken is heated through and sauce thickens slightly.

-If sauce needs to be thinned out, stir in more broth 1/4 cup at a time until desired thickness is achieved.

-Garnish with fresh cilantro, and serve with basmati rice and Naan/flatbread.