Chicken Tikka Masala
What You Need:
- 1-16oz Bag John Soules Foods Chicken Fajitas, Frozen
- ¼ Cup Plain Whole Milk Greek-Style Yogurt
- 2 Tbsp Coconut Oil
- 3 Tbsp Fresh Lime or Lemon Juice
- ½ Cup Coconut Water
- 1 Tbsp Cilantro, minced
- 1½ tsp Ground Cumin
- 1½ tsp Ground Cardamom
- ½ tsp Ground Nutmeg
- 1½ tsp Smoked Paprika
- ½ tsp Cayenne
- 1 Tbsp Peeled Fresh Ginger, grated
- 4 Tbsp (½ stick) Butter
- 1 Large White Onion, finely chopped
- 3 Large Cloves Garlic, minced
- 1 Cup Canned Tomato Purée
- 1 Cup Water
- ½ Cup Cream
- 1¼ tsp Kosher Salt
- ½ tsp Freshly Ground Black Pepper
- ½ Cup Fresh Cilantro, chopped plus additional sprigs for garnish
Let’s Make It!
Prepare the Chicken:
In a large bowl, whisk together the yogurt, 1 tablespoon coconut oil, lime juice and ¼ cup of the coconut water. Add frozen John Soules Foods Chicken Fajitas and toss with the sauce. Set the chicken aside to marinade/thaw while you make the sauce.
Make the Sauce:
In a small bowl, whisk together the dry ingredients: cilantro, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger.
In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and garlic. Sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. Reduce the heat to medium, then stir in the spice and ginger mixture. Add the rest of your ingredients: tomato purée, water, heavy cream, salt & pepper, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes.
While sauce is simmering, cook the marinated chicken:
Heat a heavy 11 to 12-inch griddle or skillet over moderately high heat and add 1 tablespoon of coconut oil. Pour in your entire bowl of marinated chicken. Pour remaining ¼ cup of coconut water back into the bowl, rinse around the leftover sauce, and pour into cooking pan to help the chicken steam if it is still frozen. Cook just until tender, break up the larger pieces.
Transfer the entire pan to the Sauce. Stir Well. Simmer to incorporate flavors for 5 minutes.
Transfer to serving dish, top with a sprinkle of chopped Cilantro.
Most fun to serve with Naan (Indian flatbread), but easy option is cooked Basmati Rice!