Caribbean Chicken Tikka Masala

Ingredients

While the original Indian Chicken Tikka Masala is known for its rich and spicy flavors, this Caribbean adaptation adds a tropical twist by incorporating Caribbean spices and coconut milk. The result is a milder yet equally delicious version that showcases the vibrant flavors of the Caribbean. We alse have the original recipe for Chicken Tikka Masala, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon Caribbean curry powder 1 tablespoon Caribbean curry powder
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon ground thyme 1 teaspoon ground thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the coconut milk, tomato puree, chopped onion, minced garlic, Caribbean curry powder, ground allspice, ground thyme, paprika, turmeric, salt, and black pepper. Mix well to create the marinade.
2. 2.
   Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. 3.
   Preheat your grill to medium-high heat. Thread the marinated chicken pieces onto skewers and brush them with vegetable oil.
4. 4.
   Grill the chicken skewers for about 10-12 minutes, turning occasionally, until they are cooked through and slightly charred.
5. 5.
   In a large pan, heat 1 tablespoon of vegetable oil over medium heat. Add the remaining marinade and cook for 2-3 minutes.
6. 6.
   Add the grilled chicken pieces to the pan and simmer for an additional 5 minutes, allowing the flavors to meld together.
7. 7.
   Serve the Caribbean Chicken Tikka Masala over steamed rice or with warm naan bread. Garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into evenly sized pieces to ensure even cooking.
• Caribbean curry powder — Use a high-quality Caribbean curry powder for authentic flavors.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Tomato puree — Use a smooth and thick tomato puree for a rich sauce.
• Fresh cilantro — Add fresh cilantro just before serving to enhance the flavors.

Tips & Tricks

• For a spicier version, add a finely chopped scotch bonnet pepper to the marinade.
• If you prefer a smoother sauce, you can blend the cooked marinade before adding the grilled chicken.
• Serve the Caribbean Chicken Tikka Masala with a side of fresh mango salsa for a burst of tropical flavors.
• If you don't have a grill, you can also cook the chicken skewers in a preheated oven at 200°C (400°F) for 15-20 minutes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Caribbean Chicken Tikka Masala over steamed rice or with warm naan bread. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Arrange the grilled chicken skewers on a platter and pour the creamy sauce over them. Sprinkle some chopped cilantro on top for an attractive presentation.