Recipe Instructions:
Ingredients:
450 grams (1 lb) chicken breasts, cut into bite-sized pieces
Salt and pepper to taste
15 grams (1 tablespoon) vegetable oil
1 onion, finely chopped
2 garlic cloves, minced
10 grams (1 tablespoon) grated fresh ginger
30 grams (2 tablespoons) tomato paste
5 grams (1 teaspoon) ground turmeric
5 grams (1 teaspoon) ground cumin
1 gram (1/2 teaspoon) paprika (optional, for color)
240 grams (1 cup) tomato puree or canned crushed tomatoes
240 grams (1 cup) coconut milk
Cooked rice, for serving
Naan bread, for serving
Fresh cilantro, chopped, for garnish
Instructions:
Season chicken pieces with salt and pepper.
Heat vegetable oil in a large skillet over medium-high heat.
Add chopped onion and sauté until softened, about 5 minutes.
Add minced garlic and grated ginger, and cook for 1 minute until fragrant.
Stir in tomato paste, ground turmeric, ground cumin, and paprika (if using). Cook for 1-2 minutes to toast the spices.
Add chicken pieces to the skillet and brown on all sides, about 5 minutes.
Pour in tomato puree (or crushed tomatoes) and coconut milk. Stir to combine.
Bring to a simmer, then reduce heat to low and cover. Cook for 20-25 minutes until chicken is cooked through and sauce has thickened.
Serve chicken tikka masala hot over cooked rice, with naan bread on the side. Garnish with chopped fresh cilantro.
