Chicken Tikka Masala
This is a cleaneating version of my favorite dish! Hence, not your average Chicken Tikka Masala but one that has all the taste and no guilt-winning, right? There are two parts to this recipe. One is just basic Chicken Tikka and the other is Chicken Tikka Masala. Vegetarian friends substitute all you want :).
- Extra Firm Tofu
- Mixed Vegetables (cauliflower, carrots, potatoes, and peas)
- Soy Chunks/Nuggets
HISTORY: This recipe dates back to my UH undergrad college days when a friend introduced me to a restaurant in Houston. We would always pick up their Chicken Tikka Masala to go. Once I moved back to Arkansas I had to find a way to recreate this dish. I played around with a few different ingredients until this compilation came to me and set stone. This version is dairy and gluten-free and for that reason it’s considered clean-eating.
This recipe is just as delicious as it looks. Feel free to add cream for a creamy gravy (I prefer it without); two options include coconut milk, cashew milk, or heavy whipping cream.
An Indian inspired dish that pleases the palette and supports clean eating.
- 3 large chicken breasts, chopped
- 1 medium onion, boiled and pureed (instructions below)
- 1/4 cup cashews, blended into a paste (instructions below)
- .5-1 package shan chicken tikka masala (you can use a different brand if you prefer)
- 1 tsp fresh grated garlic
- 1 tsp fresh grated ginger
- 1 tsp turmeric (fresh or powder)
- 1 tbsp tomato paste (optional)
- 1/4 cup water (add more or less depending on curry consistency preference)
- red chili powder
- salt (optional-TIP:Shaan masala already has salt)
- heavy whipping cream or coconut milk/cream (optional)
Mix the chicken breast, chicken tikka masala spice, and 2 tbsp of oil together and let it sit at room temperature while you prepare the other ingredients. (Add only half of the tikka masala package for less spice/sodium).
BOILED AND PUREED Onion – Boil a chopped onion with some water, drain the water, and puree once the onions are translucent.
CASHEW PASTE – Blend the cashews into a fine paste. (You can add a little water if needed)
Heat a pan on high heat and add about 1 tbsp of oil. Spread the oil across the bottom of the pan to coat.
Add the chicken to the pan. I like to be spread the mixture throughout the pan so the maximum amount of chicken is touching the bottom. This helps brown one side of the meat resulting in tender pieces.
Let the chicken cook without stirring for about 3 minutes. Then take a spatula and gently flip over.
Cook for an additional 3 minutes, lower the heat to medium/low, and then stir the chicken again. Stop here for Chicken Tikka.
CONTINUE FOR CHICKEN TIKKA MASALA
Mix in turmeric, cashew paste, onion puree, ginger, and garlic. Add red chili powder after a taste test.
Now add water according to your preference on curry consistency. For wraps I use less water and more water to eat with rice, but it’s also based on your likings :).
You can add heavy whipping cream or coconut milk/cream at this point if you prefer.
Cover and cook for about 5 minutes.
Top with chopped cilantro and serve with your choice of rice, tortilla, naan, bread, paratha, etc.
Enjoy <3. Happy Eating, Folks!