Chop the boneless chicken breasts into cube like shapes.
In a bowl, add in the chopped chicken breasts and drizzle 2 tbsp of oil.
Add the marination spices - Cumin, garam masala, turmeric, paprika, ginger and garlic paste, dried thyme and the chillies.
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.
In a pan add in 2 tbsp of oil and let it heat up.
Add in your marinated chicken pieces. Fry while turning occasionally for 5 minutes until the chicken is well cooked, remove and set aside.
In the same pan add in the chopped onions and fry with the remaining oil until the onions are translucent.
Add in the ginger and garlic paste into the pan and fry for 1 minute or until fragrant.
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.
Add in your cooked chicken once the tomato base has been formed.
In a bowl, mix the coconut cream, all purpose flour and warm water, then pour it into your pan and stir.
Cover and let the sauce simmer until it thickens.
Finally, sprinkle some dhania/parsley leaves and serve
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