Spicy Coconut Chicken Tikka Masala

A unique twist on the classic Chicken Tikka Masala, this variation infuses the rich, spicy flavors with creamy coconut milk, offering a dairy-free alternative that will tantalize your taste buds and is perfect for those looking for a flavorful Indian dish.

Prep time: 20 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

2 lbs boneless skinless chicken thighs

1 cup coconut milk

3 tbsp vegetable oil

2 tbsp garam masala

1 tbsp ground cumin

1 tbsp smoked paprika

1 tbsp ground coriander

1 tbsp cayenne pepper

1 large onion, finely chopped

4 cloves garlic, minced

1 tbsp fresh ginger, grated

1 can (14 oz) crushed tomatoes

1/2 cup cilantro, chopped

Juice of 1 lime

Salt to taste

1 tsp black pepper

Instructions

1. In a large bowl, mix the chicken with 2 tablespoons of vegetable oil, 1 tablespoon of garam masala, 1 teaspoon of cumin, 1 teaspoon smoked paprika, salt, and black pepper. Let marinate for at least 30 minutes.

2. Heat the remaining oil in a large pot over medium heat. Add onions, garlic, and ginger, and sauté until onions are translucent.

3. Add the remaining spices and stir for 1 minute until fragrant.

4. Stir in the crushed tomatoes and coconut milk, then bring to a simmer.

5. Add the marinated chicken to the pot and cook for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.

6. Stir in lime juice and cilantro before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat on the stovetop over medium heat until warmed through. Add a splash of coconut milk to loosen the sauce if needed.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.