Chicken Tikka Masala

Since finding this recipe almost a year ago, it’s been a mainstay on my weeknight meal rotation. Even during the summer months, I found myself craving it! Now that it’s fall (even though most days are still 75 degrees and sunny here in San Diego), I wanted to share the love and let you all in on this amazing, flavor-filled, cozy, warming meal! To make it even healthier, I suggest using organic chicken and yogurt. The original recipe also calls for heavy cream, but I swap it out for full fat canned coconut milk and it’s amazing! I serve my Chicken Tikka Masala over cauliflower rice (specifically, Trader Joe’s organic frozen cauliflower rice) but if you’ve already met your 5-a-day you can serve it over jasmine or basmati rice, or do a combo.

Makes: 4 servings

Ingredients

• 1 cup organic plain yogurt

• 1 Tbsp lemon juice

• 2 tsp ground cumin

• 1 tsp ground cinnamon

• 2 tsp cayenne pepper

• 2 tsp freshly ground black pepper

• 1 Tbsp minced fresh ginger

• 1 tsp salt, or to taste

• 3 organic boneless skinless chicken breasts, cut into bite-size pieces

• 4 long skewers

• 1 Tbsp ghee (or grass-fed butter or coconut oil)

• 1 clove garlic, minced

• 1 jalapeno pepper, finely chopped

• 2 tsp ground cumin

• 2 tsp paprika

• 1 tsp sea salt, or to taste

• 1 (8 ounce) can tomato sauce

• 1 cup full fat coconut milk

• 1/4 cup chopped fresh cilantro

Instructions

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.

2. Preheat a grill for high heat.

3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

4. Melt ghee in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and coconut milk. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes.

5. Serve on top of cauliflower rice or long grain rice like jasmine or basmati, and garnish with fresh cilantro. 

Recipe adapted from AllRecipes Chicken Tikka Masala.