Brazilian-style Chicken Tikka Masala

Ingredients

While the original Indian Chicken Tikka Masala is traditionally cooked with yogurt and served with rice or naan bread, this Brazilian adaptation adds a touch of Brazilian flair. The marinade incorporates Brazilian spices and the dish is served with a side of Brazilian-style rice and farofa, a toasted cassava flour mixture commonly used in Brazilian cuisine. We alse have the original recipe for Chicken Tikka Masala, so you can check it out.

• 500g boneless, skinless chicken breasts (1.1 lb) 500g boneless, skinless chicken breasts (1.1 lb)
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 tablespoons Brazilian spice blend (paprika, cumin, coriander, oregano) 2 tablespoons Brazilian spice blend (paprika, cumin, coriander, oregano)
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 10g (5g sugars)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, Brazilian spice blend, lime juice, minced garlic, grated ginger, turmeric, chili powder, and salt. Mix well.
2. 2.
   Cut the chicken breasts into bite-sized pieces and add them to the marinade. Coat the chicken evenly and let it marinate in the refrigerator for at least 1 hour, or overnight for best results.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.
4. 4.
   Add the marinated chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
5. 5.
   Stir in the diced tomatoes, coconut milk, and tomato paste. Reduce the heat to low and let the sauce simmer for 15-20 minutes, or until the chicken is cooked through and the flavors have melded together.
6. 6.
   Garnish with fresh cilantro and serve hot with Brazilian-style rice and farofa.

Treat your ingredients with care...

• Chicken — For a juicier result, use bone-in chicken thighs instead of boneless, skinless chicken breasts.
• Brazilian spice blend — If you can't find a pre-made blend, you can make your own by combining equal parts paprika, cumin, coriander, and oregano.
• Coconut milk — Use full-fat coconut milk for a creamier sauce.
• Tomato paste — If you prefer a spicier dish, you can use hot chili paste instead of tomato paste.
• Farofa — Toast the cassava flour in a dry skillet until golden brown before using it in the recipe.

Tips & Tricks

• For a smoky flavor, grill the marinated chicken instead of cooking it in a skillet.
• Adjust the spiciness by adding more or less chili powder according to your taste.
• Serve with a side of Brazilian-style black beans for a complete meal.
• If you can't find cassava flour for the farofa, you can substitute it with breadcrumbs.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.

Serving advice

Serve the Brazilian-style Chicken Tikka Masala hot, garnished with fresh cilantro. Accompany it with Brazilian-style rice and farofa for an authentic Brazilian experience.

Presentation advice

To make the dish visually appealing, arrange the chicken tikka masala on a bed of Brazilian-style rice and sprinkle the farofa on top. Garnish with a sprig of fresh cilantro for a pop of color.