Moroccan-style Chicken Tikka Masala

Ingredients

While the original Indian Chicken Tikka Masala is known for its use of traditional Indian spices like garam masala and turmeric, this Moroccan adaptation incorporates Moroccan spices such as cumin, coriander, and cinnamon. The addition of preserved lemons and olives gives it a unique Moroccan twist, adding a tangy and briny flavor to the 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
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 200ml (3/4 cup) chicken broth 200ml (3/4 cup) chicken broth
• 100ml (1/2 cup) heavy cream 100ml (1/2 cup) heavy cream
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons preserved lemon, finely chopped 2 tablespoons preserved lemon, finely chopped
• 1/4 cup green olives, pitted and sliced 1/4 cup green olives, pitted and sliced
• Salt, to taste Salt, 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: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent.
2. 2.
   Add the minced garlic and grated ginger to the skillet and cook for another minute until fragrant.
3. 3.
   In a small bowl, combine the ground cumin, coriander, cinnamon, paprika, turmeric, and chili powder. Mix well.
4. 4.
   Add the spice mixture to the skillet and cook for a minute, stirring constantly to coat the onions, garlic, and ginger.
5. 5.
   Add the chicken pieces to the skillet and cook until browned on all sides.
6. 6.
   Stir in the canned diced tomatoes, chicken broth, and tomato paste. Bring the mixture to a simmer and let it cook for about 15 minutes, or until the chicken is cooked through.
7. 7.
   Stir in the heavy cream, preserved lemon, and sliced olives. Cook for an additional 5 minutes to allow the flavors to meld together.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Preserved lemon — Rinse the preserved lemon under cold water before using to remove excess saltiness. Remove the pulp and only use the rind for this recipe.
• Green olives — If you prefer a milder flavor, you can soak the olives in water for a few minutes to reduce their saltiness before slicing.

Tips & Tricks

• For a smoky flavor, you can add a pinch of smoked paprika to the spice mixture.
• If you prefer a spicier dish, increase the amount of chili powder or add a chopped chili pepper.
• Serve the Moroccan-style Chicken Tikka Masala with couscous or rice to soak up the flavorful sauce.
• To make it even more authentic, garnish with toasted almonds or chopped fresh mint leaves.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Moroccan-style Chicken Tikka Masala hot, accompanied by fluffy couscous or steamed rice. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

For an elegant presentation, arrange the chicken tikka masala on a platter and sprinkle with toasted almonds and chopped fresh mint leaves. Serve with a side of couscous or rice.