Ingredients
For chicken
- 4 boneless/skinless chicken breasts cut into bite size pieces
- 6 boneless/skinless chicken thighs cut into bite size pieces (you can do all breasts or thighs, but I prefer a combo of both)
- 2 tablespoons olive oil
- 1 bunch fresh cilantro, chopped (stems cut off)
- 1 tablespoon fresh lemon juice
- 1 can coconut milk
- 6 cloves minced garlic
- 4 tablespoons grated fresh ginger
- 1 jalapeno finely chopped (or none if you don’t want it spicy)
- 1 tablespoon cayenne pepper to taste (less or more if you want it less/more spicy)
- 1/2 teaspoon salt
- 1 tablespoon ground black pepper
- 1 tablespoon cinnamon
- 1 tablespoon chili powder
- 1 tablespoon turmeric
For sauce
- 1/4 cup olive oil
- 1 teaspoon cumin seeds
- 2 onions, sliced thinly
- 6 oz tomato paste
- 1 can coconut milk or 1 1/2 cups cream
- 28 oz can crushed tomatoes
- 1/4 cup heavy cream
- 1 tablespoon fresh lemon juice
- 4 cloves minced 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
- 1/2 teaspoon turmeric
For Basmati Rice (optional)
- 2 cups basmati rice (dry)
- 3 cups water or stock
- 2 tablespoons oil or butter
- 8 cardamom pods
- 1/2 teaspoon cumin seeds
OR Cauliflower Rice (optional)
- 1 head cauliflower, stem removed, grated or riced in a food processor
- 6 cardamom pods
- 1/4 teaspoon cumin seeds
- olive oil for spritzing
Directions:
- Preheat the oven to 400
- Combine all chicken ingredients in a large baking dish (top list)
- Cover and bake chicken for one hour
While the chicken is baking:
- In a large pan saute the cumin seeds in the olive oil, then add the onions and cook until golden brown, about ten minutes.
- Add all of the spices and garlic to the pan; toss the onions in the spices and cook for 2 minutes.
- Add the remaining ingredients except the cream (water, lemon juice, tomatoes, tomato paste, and coconut milk), mix well, and let simmer 20 minutes, stirring often.
- When the chicken has finished baking, add it to the sauce on the stovetop. Simmer for 20 minutes.
- Add 1/4 cup heavy cream at the end and stir to mix in.
- Serve over basmati or cauliflower rice garnished with fresh cilantro.
Basmati Rice (optional)
- Put all ingredients into a small saucepan.
- Bring to a boil, turn heat to low, cover, and simmer for 15 minutes.
- Remove from heat, leave lid on, and let sit to steam for 10 minutes. Fluff with a fork and serve with chicken tikka on top garnished with fresh cilantro.
Cauliflower Rice (optional)
- Spread cauliflower rice out on a sheet pan.
- Sprinkle the cumin seeds and cardamom pods throughout the cauliflower bits.
- Spritz with olive oil.
- Bake at 425 for about 10 minutes.
- Serve with chicken tikka on top garnished with fresh cilantro.
Chicken Tikka recipe slightly adapted from Mark’s Daily Apple