Chicken Tikka Masala

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I have never eaten much Indian food or been a big fan of it. My husband loves it. I’m always willing to try new foods and experiment with new ideas in the kitchen, so we decided to try making Tikka Masala. We have an old Jamie Oliver cookbook with a recipe that my husband was going to follow…”was” being the key word. We didn’t have some of the ingredients called for in the recipe for starters. Not a problem. Then, as I was on the other side of the kitchen making Naan bread, I could hear my husband saying “Oops, that’s not what I did.” In the end, he came up with something which can best be described as uniquely his own creation even though he sort of tried to follow a recipe.

Despite his lack of “recipe following skills”, Mr. Swiss Paleo is an awesome cook and I am one lucky lady. I am now an Indian food convert and I want him to make this again because it turned out so good. We’re going to have to fight over the left overs tomorrow. This takes a little more time than most of my recipes, but it’s well worth the effort (especially if it’s your spouse’s effort and not your own 😉 ). The recipe for the Naan Bread on the side is HERE.

Ingredients

• 4 chicken breasts cut into chunks
• 6 cloves of garlic
• Fresh ginger peeled (thumb size)
• 2 fresh red Thai chili peppers
• 3 Tablespoons garam masala
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 180g (6 oz) + 90g (3 oz) whole fat plain Greek yogurt (I’ve seen dairy free recipes that use coconut milk as a substitution if you are 100% dairy free)
• 2 onions thinly sliced
• 1 Tablespoon ghee
• 400g (14 oz) canned tomatoes
• 1/2 teaspoon salt
• Handful of cashews, ground (I ground mine in a coffee grinder)
• Bunch of fresh coriander (garnish)
• Limes (cut into wedges for garnish)

Instructions

Marinate the chicken:

1. Roughly chop the garlic, ginger and chili. Place them in a mortar and smash them until smooth.
   

   Love my mortar and pestle

2. Add the garam masala, coriander and cumin to the stuff that you smashed and mix.
3. Set aside about 1/3 of the spice mixture for the sauce (see below).
4. Place the remaining 2/3 of the spice mixture in a large bowl and combine with 180g (6oz) of the yogurt.
5. Add the chicken to the yogurt and spices and mix to coat.
6. Set aside and marinate for about an hour.
   

   Set aside to marinate

Prepare the sauce:

1. Sautee the onions with the remaining spice mixture until the onions are soft.
   

   Lots of onions

2. Add the tomatoes and salt and simmer for about 10 minutes.
3. Add the cashews.
4. Set aside.
   

   The sauce

Put it all together:

1. Place chicken on a foil lined baking sheet.
   

   Broil the chicken

2. Broil the chicken until cooked, turning as needed.
3. Heat up the sauce and once boiling, remove from heat.
4. Stir in the remaining 90g (3oz) of yogurt.
5. Stir in the cooked chicken.
6. Serve sprinkled with coriander and fresh lime juice.
   

   This was delicious!

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