Chicken Tikka Masala with Coconut Milk

Ingredients

• 1.5 lbs Chicken breast
• 1 can Coconut milk
• 6 oz Tomato paste
• 1 can Diced tomatoes
• 1 medium Onion
• 4 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Tikka Masala spice blend
• 1 tsp Garam masala
• 0.5 tsp Turmeric powder
• 0.5 tsp Cumin powder
• 0.25 cup Cilantro
• 2 cups Basmati rice

Instructions

1. 1Measure the 2 cups of Basmati rice into a medium saucepan. Add 4 cups of water and a pinch of salt (if using). Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
2. 2While the rice cooks, cut the 1.5 lbs of Chicken breast into 1-inch cubes. Place the chicken cubes in a medium bowl and add 1 tablespoon of the Tikka Masala spice blend. Toss to coat the chicken evenly. Let it marinate for at least 15 minutes.
3. 3Finely dice the 1 medium Onion. Mince the 4 cloves Garlic and the 1 tablespoon Ginger. Place a large 12-inch skillet over medium-high heat (around 375°F or 190°C). Add the diced onion, minced garlic, and minced ginger to the dry skillet. Cook, stirring frequently, for 5-7 minutes, or until the onions are softened and translucent, and the garlic and ginger are fragrant.
4. 4Add the marinated chicken cubes to the skillet with the onions, garlic, and ginger. Cook, stirring occasionally, for 6-8 minutes, or until the chicken is browned on all sides. The chicken should reach an internal temperature of 165°F (74°C).
5. 5Stir in the 6 oz of Tomato paste, 1 can of Diced tomatoes (undrained), the remaining 1 tablespoon of Tikka Masala spice blend, the 1 tsp of Garam masala, the 0.5 tsp of Turmeric powder, and the 0.5 tsp of Cumin powder. Stir well to combine everything with the chicken and vegetables. Bring the mixture to a simmer, then reduce the heat to medium-low (around 300°F or 150°C) and cook for 10 minutes, stirring occasionally, allowing the flavors to meld.
6. 6Pour in the 1 can of Coconut milk. Stir to incorporate it into the sauce. Increase the heat slightly to medium (around 325°F or 160°C) and let the mixture simmer gently for another 15 minutes, stirring occasionally. Continue simmering until the sauce has thickened to your desired consistency. The sauce should coat the back of a spoon.
7. 7Roughly chop the 0.25 cup of Cilantro. Stir most of the chopped cilantro into the tikka masala sauce. Serve the Chicken Tikka Masala hot over the cooked Basmati rice. Garnish with the remaining chopped cilantro.

Substitutions

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