Cuban-style Chicken Tikka Masala

Ingredients

While the original Indian Chicken Tikka Masala is known for its rich and spicy flavors, our Cuban adaptation adds a touch of tropical flair. We incorporate ingredients commonly found in Cuban cuisine, such as citrus fruits, tropical spices, and a hint of rum, to create a unique and refreshing twist on this classic dish. 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) orange juice 1 cup (240ml) orange juice
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 2 tablespoons rum 2 tablespoons rum
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 10g)
• Carbohydrates: 12g (Sugar: 6g)
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the orange juice, lime juice, rum, minced garlic, cumin, paprika, dried oregano, salt, black pepper, and cayenne pepper. Mix well.
2. 2.
   Add the chicken pieces to the marinade and toss to coat. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.
3. 3.
   Preheat your grill or grill pan over medium-high heat.
4. 4.
   Thread the marinated chicken onto skewers and grill for 8-10 minutes, turning occasionally, until cooked through and slightly charred.
5. 5.
   In a separate saucepan, combine the coconut milk and tomato sauce. Bring to a simmer over medium heat.
6. 6.
   Stir in the heavy cream and continue to simmer for 5 minutes, until the sauce thickens slightly.
7. 7.
   Add the grilled chicken to the sauce and simmer for an additional 5 minutes, allowing the flavors to meld together.
8. 8.
   Serve the Cuban-style Chicken Tikka Masala over steamed rice or with warm Cuban bread. Garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into evenly sized pieces to ensure even cooking.
• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Lime juice — Use freshly squeezed lime juice for the best flavor.
• Rum — Use a good quality rum to enhance the tropical flavors of the dish.
• Cilantro — Rinse the cilantro well and pat it dry before using it as a garnish.

Tips & Tricks

• For a smoky flavor, you can grill the chicken over charcoal instead of using a grill pan.
• If you prefer a spicier dish, increase the amount of cayenne pepper or add some diced jalapenos to the sauce.
• Serve the Cuban-style Chicken Tikka Masala with a side of black beans and plantains for a complete Cuban meal.
• If you don't have skewers, you can cook the marinated chicken directly on the grill or in a grill basket.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Cuban-style Chicken Tikka Masala hot, garnished with fresh cilantro. Accompany it with steamed rice or warm Cuban bread to soak up the flavorful sauce.

Presentation advice

For an appealing presentation, place the grilled chicken skewers on a bed of steamed rice and pour the creamy sauce over the top. Garnish with a sprig of fresh cilantro and serve with a slice of lime on the side.