Fakeout Kitchen

Chicken Tikka Masala

A fragrant and flavorful dish featuring tender chicken pieces in a rich tomato-based sauce.

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Ingredients

  • 500g boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 can (400ml) of tomato puree
  • 2 cans (400ml each) of creamed coconut
  • 3 tbsp ghee or vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 green chili, slit lengthwise
  • 1 red chili, slit lengthwise
  • 2 tomatoes, pureed
  • 1 tsp ground cumin seeds
  • 1 tsp ground coriander seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1 tsp salt to taste
  • Fresh cilantro leaves for garnish

Clean swaps

How we upgrade the restaurant version with better ingredients.

  • 3 tbsp ghee or vegetable oil → 3 tbsp organic ghee or cold-pressed coconut oil — Ghee and cold-pressed coconut oil are healthier alternatives to refined vegetable oils, being free from additives and preservatives.
  • 1 tsp salt to taste → 1/2 tsp sea salt to taste — Sea salt is a better choice as it contains trace minerals and is processed minimally compared to regular table salt.

Instructions

  1. In a large bowl, marinate chicken pieces with turmeric powder, cayenne pepper, and paprika for at least 30 minutes.
  2. Heat ghee in a large pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
  3. Add minced garlic, grated ginger, green chili, and red chili to the pan; cook until fragrant and soft, about 1-2 minutes.
  4. Stir in ground cumin seeds and coriander seeds, followed by the pureed tomatoes. Cook until the oil starts to separate from the masala, about 5-7 minutes.
  5. Add tomato puree and creamed coconut to the pan; bring to a simmer. Add salt and garam masala, then reduce heat and let it simmer for about 10-15 minutes.
  6. In a separate pan, heat some oil over medium-high heat. Thread marinated chicken pieces onto skewers and grill until charred and cooked through, about 7-8 minutes per side.
  7. Add grilled chicken pieces to the tomato-coconut sauce; mix well to coat with masala. Simmer for another 5-10 minutes until the chicken is fully tender and the flavors are well combined.
  8. Garnish with fresh cilantro leaves before serving hot.

FAQ

Can I substitute ghee with coconut oil?

Yes, you can substitute ghee with cold-pressed coconut oil for a vegan option while maintaining the dish's flavor and texture.

What is the difference between regular salt and sea salt in this recipe?

Sea salt contains natural minerals and has a less processed profile than regular table salt, which can be more beneficial for your health.

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