Chicken Tikka Masala

4 Boneless Skinless Chicken Breasts, Cooked & cut into bite size pieces.
5 Garlic Cloves, Minced
2 tsp. Ginger Powder
2 tsp. Garam Masala
2 tsp. Ground Coriander
2 tsp. Cumin
1 TBSP Sea Salt
4 TBSP Butter
1 Yellow Onion, Diced
1 1/2 TBSP Red Chili Paste ( a little more if you like it spicy)
1 extra small Can Tomato Paste
1 28oz. Can Crushed Tomatoes
1/4 Cup Water
1/3 Cup Chopped Cilantro
2 Cups Original Unsweetened Almond Milk
In a small bowl, mix the Garlic, Ginger Powder, Salt, Ground Coriander, Garam Masala and Cumin. Set aside.
In a large pot, melt the butter on medium heat. Add Onion and sauté. Once the onion is translucent, Add the Tomato Paste, Chili Paste and spice mixture. Cook for 5 minutes. 
Pour in the Crushed Tomatoes and Water. Bring to a boil, reduce heat and simmer until sauce thickens, about 10 minutes. Stir Occasionally.
Add the Almond Milk. Cover and let simmer for 30 Minutes.
Toss Chicken in the sauce, Plate and Garnish with Cilantro.
Serve with Naan Bread and Basmati Rice.


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