Chicken Tikka Masala

Ingredients

In this Latin American adaptation of Chicken Tikka Masala, we incorporate traditional Latin American spices and flavors to give the dish a unique twist. The marinade includes spices like cumin, paprika, and oregano, which add a Latin American flair to the chicken. The creamy tomato sauce is also infused with Latin American spices, such as chili powder and cilantro, to enhance the flavors. 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
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon chili powder 1 tablespoon chili powder
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 12g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lime juice, olive oil, minced garlic, cumin, paprika, dried oregano, salt, and black pepper. Mix well.
2. 2.
   Add the chicken pieces to the marinade and toss until they are evenly coated. Let the chicken marinate for at least 30 minutes in the refrigerator.
3. 3.
   Heat a large skillet over medium heat. Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes.
4. 4.
   In a separate saucepan, combine the tomato sauce, heavy cream, chili powder, and fresh cilantro. Cook over low heat until the sauce is heated through.
5. 5.
   Add the cooked chicken to the sauce and simmer for an additional 5 minutes, allowing the flavors to meld together.
6. 6.
   Serve the Pollo Tikka Masala over steamed rice or with warm tortillas.

Treat your ingredients with care...

• Chicken — Make sure to cut the chicken into bite-sized pieces to ensure even cooking.
• Lime juice — Fresh lime juice is recommended for the best flavor.
• Tomato sauce — Use a good quality tomato sauce for a rich and flavorful sauce.
• Heavy cream — If you prefer a dairy-free option, you can substitute coconut cream for the heavy cream.
• Cilantro — Add the fresh cilantro at the end to preserve its vibrant flavor.

Tips & Tricks

• For a spicier version, add a diced jalapeno or serrano pepper to the marinade.
• If you prefer a milder flavor, reduce the amount of chili powder in the sauce.
• Serve the Pollo Tikka Masala with a side of fresh salsa or guacamole for added Latin American flair.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• This dish can also be made with shrimp or tofu for a vegetarian option.

Serving advice

Serve the Pollo Tikka Masala over steamed rice or with warm tortillas. Garnish with fresh cilantro and a squeeze of lime juice for an extra burst of flavor.

Presentation advice

Arrange the Pollo Tikka Masala on a plate with a vibrant side salad or colorful vegetables to create an appealing presentation. Drizzle some extra sauce on top for an added touch.