Chicken Tikka Masala with a New Mexican Twist

Ingredients

While the original Chicken Tikka Masala is known for its creamy and mildly spiced tomato sauce, our New Mexican adaptation adds a kick of heat with the inclusion of green chiles. The traditional Indian spices are still present, but we have incorporated some local New Mexican flavors to create a unique fusion dish that will tantalize your taste buds. We alse have the original recipe for Chicken Tikka Masala, so you can check it out.

• 1.5 lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces 1.5 lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 2 tablespoons New Mexican red chile powder 2 tablespoons New Mexican red chile powder
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2-3 New Mexican green chiles, roasted, peeled, and chopped 2-3 New Mexican green chiles, roasted, peeled, and chopped
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 25g (Saturated Fat: 12g)
• Carbohydrates: 10g (Sugars: 5g)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, lime juice, and half of the minced garlic. Add the chicken pieces and marinate for at least 1 hour, or overnight for best results.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until golden brown.
3. 3.
   Add the remaining minced garlic and grated ginger to the skillet and cook for another minute.
4. 4.
   In a small bowl, mix together the New Mexican red chile powder, cumin, coriander, smoked paprika, and turmeric. Add this spice mixture to the skillet and cook for 1-2 minutes, stirring constantly.
5. 5.
   Stir in the tomato puree and chicken broth, and bring the mixture to a simmer. Cook for 10 minutes, allowing the flavors to meld together.
6. 6.
   Add the marinated chicken pieces to the skillet, along with any excess marinade. Cook for 10-12 minutes, or until the chicken is cooked through.
7. 7.
   Stir in the heavy cream and chopped New Mexican green chiles. Simmer for an additional 5 minutes.
8. 8.
   Season with salt to taste. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into bite-sized pieces to ensure even cooking.
• New Mexican green chiles — Roast the chiles over an open flame or under the broiler until the skin is charred. Place them in a sealed plastic bag for a few minutes, then peel off the skin and chop.

Tips & Tricks

• For an extra smoky flavor, add a pinch of chipotle powder to the spice mixture.
• If you prefer a milder heat, remove the seeds from the New Mexican green chiles before chopping.
• Serve the Chicken Tikka Masala with warm tortillas or fluffy basmati rice for a complete meal.
• To make it spicier, add a few dashes of your favorite hot sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Spicy Chicken Tikka Masala with Green Chile Sauce hot, garnished with fresh cilantro. Accompany it with warm tortillas or fluffy basmati rice to soak up the flavorful sauce.

Presentation advice

For an appealing presentation, place the Chicken Tikka Masala in a shallow bowl, drizzle some extra sauce on top, and sprinkle with chopped cilantro. Serve with a side of warm tortillas or basmati rice.