COCONUT CHICKEN TIKKA MASALA
Coconut chicken tikka masala. For me chicken has been a favourite for a very long time. The versatility it brings when it comes to meals is unmatched other than for potatoes which also brings a lot of versatility.
This meal will leave you wanting more as the balance between the spices is where the secret is at. Indian cuisines and Kenyan Coastal cuisines are my favourite cuisines. However to enjoy them as they ought to be, you have to get the spice balance just right. For this meal it is important to ensure, you get that savoury taste with a kiss of sweetness from the sauce. This makes it very delicious.
Here is how you can get to prepare your own at home. If you want the usual chicken tikka masala, instead of the coconut cream, use heavy cream and to get the perfect chicken tikka, you can use a grill pan to get that smoky chicken taste.
- 1/2 kg Boneless Chicken Breast Pieces
- 2 tbsp Cooking Oil
- 1 tsp Ginger & Garlic Paste
- 1 tsp Garam Masala
- 1 tsp Cumin Powder
- 1 & 1/2 tsp Paprika Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Dried Thyme
- 1/2 tsp Mild Chillies/Hot Chillies
- 1/4 Cup Buttermilk (Maziwa Mala)
- 2 tbsp Cooking Oil
- 1 Chopped Onion
- 2-3 Chopped Tomatoes
- 1 & 1/4 tsp Tomato Paste
- 1 tsp Ginger & Garlic Paste
- 1 tsp Garam Masala
- 1 tsp Cumin Powder
- 1 & 1/2 tsp Paprika
- 1/2 tsp Turmeric
- 1/2 tsp Mild/Hot Chillies
- 1 Cup of Coconut Cream
- 3 tbsp. of All Purpose Flour
- 1/4 Cup Warm Water
- 1 Bunch Dhania/Parsley Leaves
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Chop the boneless chicken breasts into cube like shapes.
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In a bowl, add in the chopped chicken breasts and drizzle 2 tbsp of oil.
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Add the marination spices – Cumin, garam masala, turmeric, paprika, ginger and garlic paste, dried thyme and the chillies.
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Rub the spices onto the chicken until the chicken pieces are well coated. Cover the bowl and set it aside in the fridge for 30 minutes to marinate.
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In a pan add in 2 tbsp of oil and let it heat up.
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Add in your marinated chicken pieces. Fry while turning occasionally for 5 minutes until the chicken is well cooked, remove and set aside.
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In the same pan add in the chopped onions and fry with the remaining oil until the onions are translucent.
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Add in the ginger and garlic paste into the pan and fry for 1 minute or until fragrant.
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Next, add in the tomatoes, tomato paste, salt and the cooking spices with very little water. Stir everything together, cover and let the tomatoes and spices cook until the tomatoes form a paste-like base.
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Add in your cooked chicken once the tomato base has been formed.
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In a bowl, mix the coconut cream, all purpose flour and warm water, then pour it into your pan and stir.
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Cover and let the sauce simmer until it thickens.
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Finally, sprinkle some dhania/parsley leaves and serve
This is a meal you can quickly prepare as it takes only 30 minutes. This is provided the chicken has marinated. Once cooked, you can enjoy it with the classic naan or paratha. You can also serve with rice, I personally recommend serving with cumin rice instead of plain rice. This ensures the cumin rice complements the coconut chicken tikka masala.
This meal will be perfect for an evening with your loved ones. Additionally when serving guests during a get together session. Your guests will be yearning for more of the meal as they indulge in the meal session.
To indulge in more yummy recipes, here are a couple more which you can combine when having guests over. A butternut soup as your starter or appetizer. The coconut chicken tikka masala as the main course and relax with a mango milkshake. Finally end with a glass of wine.
l am very happy to try this out with my fiancée ….could you please increase the font of the comment form it’s too small
Thank you so much. May she get to enjoy the meal with you. Thank you for the recommendation, the font on the comment section will be increased