Chicken Tikka Masala

Ingredients:

1 kg/2.2 lbs Chicken breast fillets – cut each fillet to 4 big chunks

1 medium Lemon – squeeze out juice

1 teaspoon Salt

1/4 teaspoon Pepper

1/4 cup Vegetable oil, or as needed

Procedure:

1. Marinade chicken in lemon juice, salt and pepper. Cover and keep chilled for 30 minutes
2. Place a skillet over medium to high heat. Brush pan with oil, about 1 tablespoon. Sear chicken, a few pieces at a time, until golden brown on the exterior but still raw inside (this method will keep chicken moist and will add more flavor to the stew).
3. Remove chicken from pan and set aside in a bowl or plate. Repeat steps with remaining chicken and vegetable oil.

Ingredients:

2 tablespoon vegetable oil for sautéing
1 cup Sliced white onion
Thumb-size Ginger, peeled and sliced
1 cup Store bought/bottled masala paste
Brown chicken pieces
1-14 oz. can Diced tomatoes
2 cups COCO DAILY ORGANIC COCONUT MILK
1 cup chopped fresh cilantro
1/2 teaspoon Salt, or according to taste
1 to 2 Bird’s eye chili, chopped, as needed

Procedure:

1. Place pot over medium heat. Add oil then saute onion and ginger. Add masala paste and cook until onions turn soft.
2. Add chicken, diced tomatoes and pour over COCO DAILY ORGANIC COCONUT MILK. Quickly stir then place lid to allow boiling.
3. Add fresh cilantro then turn heat to low. Simmer for about 15 minutes or until sauce is reduced to desired consistency. Adjust taste and spiciness with salt and more chili.
4. Remove from heat and serve. Best paired with basmati, roti or naan and cucumber raita.