Indian Chicken Tikka Masala

Amt Measure Ingredient Cal Carb Pro Fat GI
2tablespoonolive oilolive oil238.7002430
1/2teaspoonground cinnamonground cinnamon3.24000
1teaspoonground gingerground ginger5.85110
1/2teaspoonground turmericground turmeric430115
2teaspoonchili powderchili powder1511370
1teaspooncumin seedcumin seed22.51141215
3tablespooncanned tomato pastecanned tomato paste40.3378238
1/4cupAlmond FlourAlmond Flour16024241260
1 - 1/2poundchicken breast meatchicken breast meat785.905911530
1onionsweet onionssweet onions105.910011210
2tablespoonghee (clarified butter)ghee (clarified butter)224002340
6ouncecanned coconut milkcanned coconut milk335.1191432741
Totals: 1992 Calories Balance: 11-33-56 1953.8 226 658 1108 16

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Active Time: 20 minutes

Total Time: 35 minutes

Chop chicken breasts into 1 inch chunks.
Dice onions into 1/4 inch pieces.

In a large saucepan, heat olive oil over medium heat.

Fry onions in oil until transparent.

Add cinnamon and let fry 2-3 minutes.

Add ginger and garlic along with a little water to make a paste.

Stir continuously 2-3 minutes until fragrant.

Add turmeric, chili powder, and cumin with salt and mix well.

Add tomato paste, almond meal to pan, mix well with 1/2 cup of water. A thick paste should form.

When it starts to boil, add chicken. Top with sufficient water for the chicken to boil.

Simmer over medium-low heat for 20 minutes until chicken is thoroughly cooked through.

The gravy should get thick as it cooks. Add a bit of tapioca or cassava flour if not as thick as you’d like it. Once desired consistency, shut off.

Lastly, add ghee and coconut milk to pot. Stir to combine. Don’t do this until you’ve removed heat from the pot (If it boils, it might curdle the coconut milk).