Tikka Masala

So I mentioned last week that I wanted to get this recipe on the menu quick.  It's an Indian dish and one of our favorites.
 I have not made it at home before so thought it was time when I came across the recipe on Mark's Daily Apple the other day.  

Let me first say this... yes, you should totally try this out sometime if you are a fan of Indian spices and dishes, but only when you are really in a certain mood.  There are several ingredients, and several steps therefore it is quite time consuming.  If you are not in a patient mood, save this for a day that you are.  I was tired of standing upright by the end of this.  I did just get back from Vegas so maybe I should cut myself some slack.

You will need:

• 6-8 boneless/skinless chicken breasts cut into bite size pieces
• 2 tablespoons olive oil
• 1 bunch fresh cilantro, finely chopped (bottom stems cut off)
• 1 tablespoon lemon juice (I squeezed fresh lemon)
• 1 can coconut milk
• 4 tablespoons finely chopped garlic
• 4 tablespoons finely chopped or grated fresh ginger
• Small pinch cayenne pepper (or more, for a spicier dish)
• Generous pinch of salt (you can add more to the sauce later, if needed)
• 1 tablespoon cinnamon
• 1 tablespoon chili powder
• 1 tablespoon turmeric
• 1 tablespoon ground black pepper

• Instructions:

Preheat the oven to 350 degrees Fahrenheit.

Combine all the ingredients in a large baking dish.

Bake the chicken, covered at 350 degrees for 45-60 minutes. I reduced temperature from original recipe which suggested 400 degrees for an hour.  This seemed too high and for too long to me.

While the chicken is baking, make the sauce.

Sauce Ingredients:

• 1/4 cup olive oil
• 1 tablespoon coconut oil
• 2 yellow onions, sliced thinly
• 6-ounces tomato paste (or less, for a less tomato-y sauce)
• 1 can coconut milk
• 28-ounces canned/boxed crushed tomatoes in their juice
• 1 tablespoon fresh lemon juice
• 3 tablespoons finely chopped garlic
• 1/2 cup water
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon garam masala (an Indian spice blend)
• 1/2 teaspoon turmeric

Instructions:

In a large, deep pan over medium heat saute the onions in the olive and coconut oil until golden brown, about ten minutes.

                        Add the remaining ingredients, mix well, and let simmer 20 minutes, stirring often.

When the chicken has finished baking, add it to the sauce on the stove top. Simmer for 20 minutes.

Serve in bowls alone or over cauliflower rice.

If you try this, let me know how you like it.  I definitely suggest making a larger batch than you need so you have leftovers.  When there is this much effort in a dish, I like to have some the next day.

Enjoy!

Tiffany