Chicken Tikka Masala (with Coconut Milk)

Instructions

1. 1Cut the about 680 g chicken breast into 2.54 cm cubes. In a medium bowl, combine the 3 tablespoons tikka masala spice blend, 1 tablespoon lemon juice, and 1 teaspoon salt. Add the chicken cubes to the bowl and toss to coat evenly. Cover the bowl and let it marinate for at least 30 minutes at room temperature.
2. 2Preheat your oven to about 205°C (200°C). Arrange the marinated chicken in a single layer on a baking sheet. Bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
3. 3While the chicken is baking, heat the 2 tablespoons ghee in a large pot or Dutch oven over medium heat. Add the 1 medium chopped onion and cook, stirring occasionally, until it becomes translucent, about 5-7 minutes.
4. 4Add the 4 cloves minced garlic and 5.08 cm grated ginger to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5Stir in the 4 tablespoons tomato paste and the remaining 3 tablespoons tikka masala spice blend. Cook for 2 minutes, stirring frequently, until the tomato paste darkens slightly.
6. 6Pour in the 1 can coconut milk and bring the mixture to a gentle simmer. Reduce the heat to low and cook for 10 minutes, stirring occasionally, allowing the sauce to thicken slightly.
7. 7Add the baked chicken pieces to the simmering sauce. Stir to combine and let it simmer for another 5 minutes, allowing the chicken to absorb the flavors of the sauce.
8. 8Remove the pot from the heat. Stir in the 2 tablespoons chopped cilantro. Serve the Chicken Tikka Masala hot.

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