Chicken Tikka Masala:
SPICE MIXTURE:
1 Tbsp curry powder (I use the one by Pereg)
1 Tbsp ground cumin
1 Tbsp ground coriander
2 tsp ground turmeric
2 tsp salt
1 tsp smoked paprika
1/2 tsp cayenne pepper (optional)
CHICKEN TIKKA MASALA:
2 pounds boneless, skinless chicken thighs, cut into cubes
1 cup Trader Joe’s Plain Cultured Cashew Beverage
6 cloves garlic, grated, divided
1 Tbsp freshly grated ginger, divided
2 Tbsp Refined Peanut or Avocado oil
1 Tbsp Vegan butter (I use Miyoko’s)
1 medium onion, finely diced
1 can (15 ounces) canned Organic tomato sauce or crushed tomatoes
1 cup Organic canned coconut milk or cream
3 Tbsp Coconut Sugar
Fresh cilantro, chopped, to serve
4 cups basmati rice, to serve
DIRECTIONS:
In a small bowl, whisk together the spices. Set aside.
In a large bowl, combine the chicken, cashew beverage, half of the garlic, half of the ginger, and half of the spice mixture, reserving the rest for later. Stir, cover, and allow to marinate for at least 15 minutes, or preferably overnight.
In a large, heavy bottomed pot, heat the oil and butter over medium-high. Remove the chicken from the marinade and add to the pot in batches. Cook until browned all over and beginning to char, turning once, about 6 minutes total. Remove from the pan and set aside for later. Repeat until all of the chicken is browned.
Add the chopped onion and the remaining garlic, ginger, and spices to the pot. Cook, stirring occasionally, until the onion softens, about 4 minutes. Add the crushed tomatoes and gently scrape the bottom of the pan with a wooden spoon to release the browned bits while stirring.
Pour in the coconut milk/cream, sugar and add the chicken back to the pot. Stir and reduce to low heat. Let simmer for 10 minutes, stirring occasionally. Garnish with chopped cilantro and serve over basmati rice with naan or paratha bread. Enjoy!
*Originally adapted from Host the Toast.