pinch of yum
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Chicken Tikka Masala – creamy, perfectly spicy, and ready in 30 minutes! you won’t believe how easy it is to make this at home!
INGREDIENTS
- 2 lbs. boneless skinless chicken breasts
- 1/4 cup masala paste
- 1/2 cup plain yogurt
- 1 1/2 cups tomato puree
- 1 cup heavy cream (sub a 14-ounce can of regular coconut milk)
- rice and cilantro for serving
INSTRUCTIONS
- MASALA PASTE: Pulse all ingredients into a food processor until smooth. Set aside about 1/4 cup of the paste for this recipe – freeze the rest for your next batch! Boom!
NOTES
instant Pot Instructions: Same ingredients and instructions, but throw it all together in the Instant Pot in step 3. Cook for 8 minutes on manual and use the quick release. Check out the video above to see how it’s done!
You can buy canned tomato puree at a lot of grocery stores. Otherwise just use canned tomatoes and run them through the food processor or blender till smooth. The idea is just plain pureed tomatoes without seasoning.
For extra lusciousness, add a little bit of heavy whipping cream or use whipping cream in place of some of the coconut milk. Light coconut milk can be used but does not yield the same thick and creamy results.
masala paste
Masala Paste:
- 2 onions (about 3 cups when chopped)
- 5 cloves garlic
- a 2-inch piece of fresh ginger
- 3 tablespoons garam masala
- 1 tablespoon each chili powder, turmeric, and cumin
- 1/2 teaspoon ground cloves
- 2 teaspoons kosher salt
- ½ teaspoon cayenne pepper
- a small pile of cilantro stems
- juice of one lemon