A Houseful of Love

I’m blessed to live in a city with lots of wonderful, authentic Indian restaurants. And sure, it’s basic, but I almost always order chicken tikka masala because it’s my absolute favorite. The rest of my family loves it too.

Unfortunately, eating out is expensive, so we’ve largely stopped going to restaurants. That means that if I want to get my chicken tikka masala fix, I’ve got to make it.

Fortunately, this recipe is easy and quick. Made in one pot with minimal prep, it makes dinner a breeze. It’s rich and flavorful, so it’s a favorite with everyone – even our toddler will go for seconds!

And since it’s made with healthy, whole food ingredients, I know that it will nourish my whole family – for a fraction of restaurant prices!

Is this an authentic chicken tikka masala?

Since this is a quick recipe, I take some shortcuts that make this not entirely authentic. In an authentic chicken tikka masala, the chicken is marinated and grilled or roasted before being added to the sauce. I believe the spices are also a bit different in an authentic recipe, and some are not as easy to acquire at American grocery stores.

To make this recipe easy and quick, I use precooked, shredded chicken and spices that are easy to find (and affordable) at your neighborhood grocery store.

Do chicken tikka masala leftovers keep well?

Yes! As with many soups and curries, this tikka masala is often even better the next day because the flavors have had more time to meld. Leftovers will keep for about 4 days in the fridge and 3 months in the freezer.

It’s one of my favorite freezer meals to prep for postpartum (or a great meal to bring to another mama with a new baby)! Make a double batch, then eat one tonight (plus leftovers for lunches tomorrow) and freeze one for later. For easy thawing and reheating, thaw flat in a gallon freezer bag.

What should I serve with chicken tikka masala?

I love chicken tikka masala on a bed of brown rice, but it’s delicious on other rice varieties as well. I just tend to have brown rice around, while the other rice varieties come and go in our household.

When I want some extra gut health and blood sugar benefits, I cook my rice in advance and store it in the refrigerator. Cooking and cooling rice increases the amount of resistant starch, which is a special type of starch that resists digestion in the small intestine (where most starches break down into glucose). Instead, it goes on to ferment in the large intestine, acting as a prebiotic and feeding the good bacteria there.

When it’s time to eat, I heat it up. Reheating the rice does not impact the amount of resistant starch, so I get all the benefits and still get to eat hot rice!

Ingredients

• 2lbs shredded chicken – either white meat or dark meat will work here (or a mix of both), though our family tends to prefer the tenderness of dark meat
• 1 tbsp butter – or tallow or other healthy fat
• 2 yellow onions, finely diced
• 6 cloves garlic, minced
• 2 tbsp grated ginger
• 2 tbsp garam masala – you should be able to find this at your local grocery store, either with the other spices or in the international aisle. However, if you cannot find it, it is easily found on Amazon (affiliate link).
• 1 tbsp chili powder
• 2 tsp cumin
• 2 tsp turmeric
• 1/2 tsp cayenne pepper (1 tsp or more if you like spicy) – if you don’t like it spicy at all, feel free to omit it. I find that I can be fairly generous because the fat in the coconut milk and yogurt tend to cool the spice level a good bit.
• 1 tsp salt
• 15oz can tomato sauce – try to find one without added sugar!
• 2 13.5oz cans coconut milk
• 12oz bag frozen peas
• 1 cup plain whole milk Greek yogurt

Directions

Step 1: Melt the butter in a large pot over medium heat. Add the onions and sauté until they begin to soften, about 4-5 minutes.

Step 2: Stir the garlic, ginger, garam masala, chili powder, cumin, turmeric, cayenne, and salt into the onion until the spices are quite fragrant, about 1 minute.

Step 3: Add the chicken. Stir until it is completely coated in the spice mixture, breaking up any large chunks as you go.

Step 4: Add the tomato sauce and coconut milk. Stir until combined.

Step 5: Bring to a simmer, then reduce heat to low to continue simmering for about 15 minutes.

Step 6: Stir in the frozen peas and allow to simmer for about 2 minutes. Turn off the heat.

Step 7: Allow to cool for 3 minutes, then stir in the yogurt (allowing it to cool prevents it from curdling).

Step 8: Serve with rice or naan and garnish with fresh cilantro, if desired.

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Nutrition Facts

Amount Per Serving
Calories: 440 kcal
Fat: 33g
Total Carbohydrates: g
Fiber: g
Protein: g

The nutrition data provided here is for informational only and is only an estimate based on an online nutrition calculator. It cannot be verified or guaranteed, and should not be used in the treatment of medical conditions. It should not be considered a substitute for a professional nutritionist’s advice This data should be interpreted and used at your own risk.