Dairy-Free Chicken Tikka Masala (British Style)

Instructions

1. 1Cut the about 680 g chicken breasts into 2.54 cm cubes. In a large bowl, combine the 1/2 cup plain dairy-free yogurt, 2 tsp garam masala, 1 tbsp ginger, 2 cloves garlic (minced), 1 tsp turmeric, 1 tbsp lemon juice, and a pinch of salt and pepper. Add the chicken pieces to the bowl and toss to coat evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to overnight.
2. 2Place a 30.48 cm skillet or large heavy-bottomed pot over medium heat (176.7°C/175°C). Add the 2 tbsp vegetable oil. Once the oil is shimmering, add the 1 medium onion (finely chopped) and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
3. 3Stir the 4 tbsp tomato paste into the softened onions. Cook, stirring constantly, for 2 minutes until it darkens slightly in color.
4. 4Add the marinated chicken pieces and any remaining marinade from the bowl to the skillet. Cook, stirring occasionally, until the chicken is browned on all sides, about 5 to 8 minutes.
5. 5Pour in the 1 can (about 400 g) crushed tomatoes and the 1 can (about 380 g) coconut milk. Stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to medium-low (148.9°C/150°C). Cover the skillet and cook for 20 minutes, or until the chicken is cooked through and the sauce has thickened. The chicken is cooked when it reaches an internal temperature of 74°C.
6. 6Stir in the 2 tbsp cilantro (chopped).
7. 7Serve the Chicken Tikka Masala hot, with rice or naan.

Substitutions

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