Chicken Tikka Masala

This chicken Tikka Masala is seriously good. My 4 year old son said that it was the best thing he has ever eaten in his life. My husband and I thought it tastes almost exactly like our favorite Indian restaurant in Japan. It’s even lightened up using Greek yogurt and milk instead of cream, but there is definitely nothing missing from this curry.

Ingredients:

3 raw chicken breasts

3/4 cup plain Greek yogurt

1 tablespoon garam masala

1 teaspoon coriander

1 onion, chopped

3 cloves garlic

1/2 teaspoon salt

1 teaspoon cinnamon (or 1 tablespoon fresh ginger)

1 tablespoon cumin

1 teaspoon maple syrup (or 1 teaspoon fenugreek)

2 tablespoons tomato paste

1 15-oz can tomatoes sauce

1/2 cup milk

Fresh cilantro to garnish

Directions:

1. Cut up chicken into cubes, then stir together with yogurt, garam masala, and coriander. Marinate for at least 1 hour in the refrigerator, but even longer can be better.
2. Heat oil (I used coconut oil) on a pan on medium heat and cook onions for five minutes, stirring occasionally. Add cinnamon, maple syrup, garlic, salt and cumin. Cook for 30 seconds, stirring constantly. I added a little extra garam masala at this point as well, just a dash or so.
3. Add marinated chicken and tomato paste, stir. Cook for 1 minute, add tomato sauce and milk. Stir until completely incorporated, then reduce heat and simmer for 30 minutes, covered. No need to stir as long as heat is low.
4. Serve in bowls with naan bread or basmati rice, top with cilantro to garnish.