Cringey Kitchen

Gluten free, dairy free things in the shape of food

Chicken Tikka Masala

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This week’s recipe is brought to you from the taste buds of our very own Chef K! I am not the only one who makes recipes, Chef K is actually better at it then me. I am not sure why he even lets me do it.

But that’s entirely a lie. Yep, it’s me now, Chef K, and if you’ve ever wondered why some of our blog posts seem fragmented it’s because we both do everything and sometimes we have differing opinions.

That being said, one thing we can agree on is that we both enjoyed this chicken tikka masala. I’ve not made any Indian cuisine before making this recipe, but we will definitely have to try and make other ones in the future!

Keep your spices in your curry, not the floor,
Your favorite alternative chefs, K & T

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Chicken Tikka Masala

Prep Time 2 hours 15 minutes
Cook Time 20 minutes
Total Time 2 hours 35 minutes
Servings 6 servings

Ingredients

4 boneless and skinless chicken breasts (~3 lbs)

Marinade

  • 4 tsp ground cumin
  • 3 tsp ground black pepper
  • 2 tsp cinnamon
  • 2 tsp salt
  • 1 tsp cayenne
  • 1 tsp turmeric
  • ½ tsp ground ginger
  • 4 tbsp lemon juice approx 1 lemon juiced

Sauce

  • 8 garlic cloves minced
  • 2 green bell peppers deseeded and sliced into strips
  • 2 white onions diced
  • 3 tbsp fresh ginger grated
  • 8 tsp garam marsala
  • 3 tsp paprika
  • 1 tsp salt
  • 1 14 oz can coconut milk full fat
  • 2 15 oz cans tomato sauce

Basmati Rice

  • 2 cups basmati rice
  • 1 teaspoon salt
  • 3 ½ cups of water

For Serving (optional)

  • Fresh cilantro chopped

Instructions

  1. Combine all marinade ingredients in a large bowl and mix together until well combined.
  2. Carefully (and with a sharp knife!), slice the chicken breasts down the thin side in order to make them half as thick.
  3. Add chicken to marinade bowl and toss to coat. Cover bowl and refrigerate for at least 2 hours or preferably overnight.
  4. Set out chicken breasts to warm back up to room temperature and preheat grill to high heat or ~400 degrees.
  5. Place chicken breasts on to the grill for about 5 minutes each side or until fully cooked. Set aside.
  6. Combine all rice ingredients into rice cooker or other rice making device. Follow directions for rice.
  7. On stovetop, heat 3 tbsp olive oil medium saute pan over medium heat.
  8. Once pan is hot, add green peppers, white onions, garlic, and ginger. Cook until softened.
  9. Move cooked peppers, onions, and garlic into the blender. Add all remaining sauce ingredients to the blender. Puree the mixture.
  10. Pour the puree back into the sautee pan along with grilled chicken over low heat. Warm to desired temperature.
  11. To plate, lay down a nice bed of rice, add chicken and sauce. Top with cilantro.