When people tell me that they don't like Indian food (or even worse, that they've never tried it) I get confused. Why? Hoooow? Indian spices and flavors are some of my favorite and I am SO excited to share this recipe with you all. Full disclosure: Andrew created this recipe and my only involvement in the process included taste testing, obnoxiously snapping photos and devouring a bowl with a side of roasted garlic naan. He is the KING of homemade sauces and this one certainly did not disappoint. It's made with coconut milk (for my dairy-free friends) and is full of fresh, simple ingredients and anti-inflammatory spices. 

This meal just has so. much. flavah. I really hope you give it a try! I highly recommend eating it over brown basmati rice and with a side of naan. For a lower carb version, serve over cauliflower rice (also super delish). 

CHICKEN TIKKA MASALA

Serves 5-6

Ingredients

2-2.5 lbs of boneless skinless chicken breast, cut into bite size cubes (about 1 inch)

Marinade:

• 6 ounces plain greek yogurt (1 single serve container)

• 2 tsp of turmeric

• 1 tsp of garam masala

• 1 tsp of cumin

• 1 tsp of coriander

• 1/2 tsp garlic

• 1/2 tsp dried ginger

• pinch of cayenne pepper

• 1/4 tsp salt

Sauce:

• 4 cloves garlic, minced

• 1 tablespoon ginger, finely minced

• 1 medium yellow onion, finely diced

• 3 tablespoons tomato paste

• 2 tsp turmeric

• 1 tsp garam masala

• 1 tsp cumin

• 1 tsp coriander

• 1/4 tsp cayenne pepper

• 1/2 tsp salt

• 1 28 oz can diced tomatoes

• 1 can full fat coconut milk

• Cilantro for topping

Directions

1. Combine marinade ingredients with chicken in large bowl or plastic bag. Marinate for 1 hour or overnight.

2. Heat 1 tsp of oil or ghee in a dutch oven or large pan over medium heat.

3. Add chicken and cook for about 4-5 minutes, flipping halfway through. Chicken should not be cooked through fully at this point. Remove chicken and set aside.

4. Add another 2 tsp of oil or ghee to the pan. Add garlic, ginger and onions. Sauté onions for about 3-5 minutes.

5. Add tomato paste and remaining spices and sauté for 3-4 more minutes.

6. Add diced tomatoes with juices and coconut milk. Bring to a boil and simmer for 20-30 minutes

7. Use an Immersion blender or regular blender to puree the sauce.

8. Add chicken back into blended sauce and simmer for another 10 minutes until chicken is cooked through.

9. Top with cilantro and serve over your favorite grain or veggie rice!