Baked Coconut Chicken Tikka Masala.
Ingredients
- 2 pounds small boneless chicken breasts or thighs
- 1/4 cup plain Greek yogurt
- 2 cloves garlic, chopped
- 1 tablespoon fresh grated ginger
- 2 tablespoons garam masala
- 1 teaspoon turmeric
- 1-2 teaspoons cayenne pepper, use to your taste
- salt and black pepper
- 1 can or packet tomato paste
- 2 tablespoons salted butter
- 1 large yellow onion, chopped
- 1 can (14 once) full-fat coconut milk
- 2 tablespoons sesame seeds
- 2 Persian cucumbers, thinly sliced
- 1/4 cup pickled sushi style ginger
- 1/2 cup fresh cilantro or mint, chopped
- 1 jalapeño, sliced
- 2 tablespoons lemon juice
- steamed rice and naan, for serving
- 2 tablespoons cold salted butter, sliced
- 1-2 teaspoons chili flakes
- 1/2 teaspoon turmeric
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Instructions
- 1. In a baking dish, toss together the chicken, yogurt, garlic, ginger, garam masala, turmeric, cayenne pepper, and 1 teaspoon salt. Let sit for 5 minutes.
- 2. Preheat the oven to 400° F.
- 3. To the chicken, add the onion, then pour over the coconut milk. Add the tomato paste. Stir until creamy and well mixed. Arrange the butter slices over the chicken. Sprinkle with sesame seeds. Bake for 30-40 minutes, until the chicken is cooked through. Top with cilantro.
- 4. Meanwhile, in a bowl, toss the cucumbers with the ginger and 1-2 tablespoons of the ginger juice from the jar. Add the cilantro, jalapeño, and lemon juice – season with salt.
- 5. For the golden butter, melt all ingredients together in a skillet over medium heat. Cook until the butter is browning.
- 6. Serve the chicken and sauce over bowls of rice with the cucumber salad, golden butter, and naan. Enjoy!
Source
Original recipe: View Original
