Chicken & Potato Tikka Masala
Recipe Courtesy of: Lisa Golden Schroeder, cookbook author, editor and blogger at fooddesigns
Prep Time: 10 min | Cook Time: 40 min | Serves: 4
- 1 ½ lbs. bone-in chicken thighs, skin removed
- 1 tbsp. garam masala or curry powder
- ½ tsp. smoked paprika or chili powder
- 1 tbsp. olive oil
- 1 medium onion, chopped
- 3 cloves garlic, finely chopped
- 1 tbsp. grated fresh ginger
- 1 can (14 ½ oz.) tomato purée
- 1 c. chicken broth or water
- 16 oz. Tasteful Selections® potatoes, halved lengthwise (Recipe favorites: Gold Fingerling, Sunset Fingerlings or Honey Gold)
- 1 can (14 oz.) unsweetened coconut milk
- Chopped fresh cilantro
- Hot cooked basmati rice or warm garlic naan, if desired
Season chicken with garam masala and paprika. Heat oil in a large deep skillet over medium-high heat. Sauté onion, garlic and ginger 2 minutes or until fragrant.
Add chicken to pan; cook about 5 minutes or until browned. Stir in tomato puree, broth and potatoes; cover pan and reduce heat to medium-low. Simmer, stirring occasionally, 25 minutes or until chicken is no longer pink near the bone and the potatoes are tender. Remove the chicken to a serving plate.
Stir the coconut milk until smooth; whisk into the pan. Simmer 5-10 minutes or until the sauce is thick and smooth. Spoon the sauce over the chicken and potatoes, sprinkled with cilantro, and served over rice or with warm naan.
- Feel free to sub in boneless, skinless chicken thighs if you prefer.
- An Instant Pot® can make this an even quicker weeknight supper. Brown the spiced chicken on the sauté setting, then add the onion, garlic, ginger, tomato puree and potatoes. Follow the Instant Pot® directions for the length of time needed for bone-in chicken. Release the pressure, stir in the coconut milk. Simmer on the sauté setting for 10-15 minutes longer.
- What is garam masala? It’s a blend of toasted and ground spices that is very common in Indian cooking—the actual spices vary, featuring “warm” ones—like cinnamon, coriander, cumin, cardamom, cloves, and black pepper. The floral fragrance of garam masala is different from commercial curry powders, which are blended from many of the same spices but in differing amounts, often including dried turmeric which imbues dishes with a brilliant yellow color.