elliottfamily.me From Scratch

RecipeKeto

Chicken Tikka Masala

Velveted chicken in a spiced almond, tomato and coconut sauce.

You'll need

Chicken

  • 1.2 kg chicken breast
  • 3–4 tbsp bicarbonate of soda

Paste

  • 1 onion
  • 2½ cloves garlic
  • 1 tbsp ginger, frozen
  • 1½ tsp garam masala
  • ½ tbsp chilli powder
  • ½ tbsp turmeric
  • ½ tbsp ground cumin
  • ¼ tsp ground cloves
  • 1 tsp salt
  • ½ tsp cayenne pepper
  • ½ cup ground almonds
  • ½ tbsp lemon juice

Marinade and sauce

  • ½ cup yoghurt
  • 1½ cups tomato puree
  • 1 cup chicken broth
  • 440 ml coconut milk
  • salt, to taste

Equipment

  • food processor

Method

  1. Chop the chicken into bite-sized chunks. Sprinkle with the bicarb and stir to coat. Leave for 30 minutes.
  2. Wash off the bicarb thoroughly.
  3. Whizz all the paste ingredients in a food processor. Save half for another time.
  4. Mix 1–2 tbsp of the paste with the yoghurt and marinate the chicken.
  5. Brown the chicken on all sides without cooking it through. Remove from the pan.
  6. Put 2–3 tbsp of the paste in the pan and fry for a couple of minutes.
  7. Add the tomato puree, broth and chicken. Simmer for 15 minutes.
  8. Add the coconut milk, and salt if needed, and bring to the boil.

Notes

The paste makes enough for two batches. Steps 1 and 2 are the same technique as Velveting Chicken.