Chicken Tikka Masala

Ingredients

While the original Indian Chicken Tikka Masala is known for its rich and creamy tomato-based sauce, our Mexican adaptation infuses the dish with traditional Mexican spices like cumin, chili powder, and oregano. The result is a zesty and aromatic twist on the classic, perfect for those who crave a Mexican flair in their culinary adventures. 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 olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 tablespoon cumin powder (15g) 1 tablespoon cumin powder (15g)
• 1 tablespoon chili powder (15g) 1 tablespoon chili powder (15g)
• 1 teaspoon dried oregano (5g) 1 teaspoon dried oregano (5g)
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

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

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Add the chicken pieces to the skillet and cook until they are browned on all sides.
3. 3.
   Stir in the sliced bell peppers, cumin powder, chili powder, and dried oregano. Cook for an additional 2 minutes to allow the flavors to meld together.
4. 4.
   Pour in the tomato sauce and chicken broth, and bring the mixture to a simmer. Reduce the heat to low and let it cook for 15 minutes, or until the chicken is cooked through and tender.
5. 5.
   Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to blend.
6. 6.
   Serve the Mexican Chicken Tikka Masala over steamed rice or with warm tortillas. Garnish with fresh cilantro for an extra burst of flavor.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into bite-sized pieces to ensure even cooking.
• Bell peppers — Feel free to use a mix of different colored bell peppers for a visually appealing dish.
• Tomato sauce — Opt for a high-quality tomato sauce to enhance the flavor of the dish.
• Cumin powder — Toasting the cumin powder in a dry skillet for a minute before adding it to the dish will intensify its aroma.
• Heavy cream — For a lighter version, you can substitute the heavy cream with coconut cream or cashew cream.

Tips & Tricks

• Marinate the chicken in a mixture of lime juice, Mexican spices, and yogurt for a few hours before cooking to enhance the flavors.
• For an extra kick of heat, add a finely chopped jalapeno pepper to the dish.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with water and add it to the simmering sauce.
• Serve the Mexican Chicken Tikka Masala with a side of guacamole and salsa for a complete Mexican feast.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Mexican Chicken Tikka Masala over steamed rice or with warm tortillas. Garnish with fresh cilantro for a vibrant touch.

Presentation advice

Arrange the colorful bell peppers and chicken pieces on a platter, drizzle the sauce over them, and sprinkle fresh cilantro on top for an eye-catching presentation.