Name: Chicken Tikka Masala
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 4
Ingredients: 500g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 250ml plain, full fat, Greek yogurt; 30ml lemon juice (about 2 tablespoons); 30ml of coconut, or MCT oil (about 2 tablespoons); 15g ginger-garlic paste (or 10g minced ginger + 5g minced garlic); 3 tsp of ground cumin; 3tsp of ground coriander; 2tbsp of paprika; 2 tbsp turmeric; 1 tsp of cayenne pepper (adjust to taste); Salt and pepper, to taste; 30g butter (or ghee); 1 large onion, finely chopped; 3 cloves garlic, minced; 15g tomato paste; 400ml coconut milk; coriander, chopped, for garnish; 2 large scoops of collagen

1 min read

Chicken Tikka Masala

Ignite your Eastern senses with this flavourful clean curry recipe. Perfect for a weekend family meal in one pot and no faff!

Ingredients:

500g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
250ml plain, full fat, Greek yogurt
30ml lemon juice (about 2 tablespoons)
30ml of coconut, or MCT oil (about 2 tablespoons)
15g ginger-garlic paste (or 10g minced ginger + 5g minced garlic)
3 tsp of ground cumin
3tsp of ground coriander
2tbsp of paprika
2 tbsp turmeric
1 tsp of cayenne pepper (adjust to taste)
Salt and pepper, to taste
30g butter (or ghee)
1 large onion, finely chopped
3 cloves garlic, minced
15g tomato paste
400ml coconut milk
coriander, chopped, for garnish
2 large scoops of collagen

Products needed:

Instructions:

1. In a bowl, combine the Greek yogurt, lemon juice, olive oil, ginger-garlic paste, ground cumin, ground coriander, paprika, turmeric, cayenne pepper, salt, and pepper.
2. Add the chicken pieces and coat them well with the marinade. Cover and refrigerate for at least 1 hour, preferably longer (up to overnight) to let the flavours meld.
3. Preheat the grill or oven to medium-high heat. If using the grill, thread the marinated chicken onto skewers. Grill the chicken until fully cooked and slightly charred on the edges, turning occasionally. If using the oven, spread the chicken pieces on a baking sheet and bake at 200°C (400°F) for about 20-25 minutes, or until cooked through and browned.
4. In a large pan or skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. - Add the minced garlic and cook for another minute until fragrant. - Stir in the tomato paste and cook for 1-2 minutes to remove the raw
5. Pour in the coconut milk, stirring well to combine with the onion and garlic mixture. Add your collagen and bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
6. Once the sauce has thickened, add the grilled chicken pieces to the pan. Stir gently to coat the chicken in the sauce. Simmer for another 5-10 minutes to allow the flavours to meld together.
7. Taste and adjust seasoning with salt and pepper as needed. If you prefer a spicier tikka masala, you can add more cayenne pepper or paprika at this stage.