CHICKEN TIKKA MASALA
CHICKEN TIKKA MASALA
This dish graces every Indian restaurant menu, and was even declared the national dish of Britain—which is fitting because it was probably invented by a clever Indian restaurateur in London who thought a creamy tomato sauce would be a good way to use up leftover boneless chicken pieces (called tikkas). Our sauce makes it incredibly easy to replicate this famous dish, and since we only use wholesome, clean ingredients, you can be assured your homemade version will be every bit as good—or better—than the restaurant one!
Serves 4
- 2 tablespoons vegetable oil
- 1 ½ lb boneless, skinless chicken, cut into 1-inch cubes (white and dark meat suggested)
- 1 12.5oz jar Maya Kaimal Tikka Masala
- ¼ cup cilantro leaves
Step 1
In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium heat. Add the cubed chicken and brown lightly on all sides.
Step 2
Add the Tikka Masala sauce. Cover and simmer for 15 minutes over low heat or until chicken is cooked through. If sauce becomes too thick, add water to thin.
Step 3
Garnish with cilantro and serve with basmati rice or Indian naan or other flatbread.
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