Peruvian-Style Chicken Tikka Masala

Ingredients

While the original Indian Chicken Tikka Masala is traditionally cooked in a tomato-based sauce, our Peruvian adaptation incorporates Peruvian yellow chili peppers, aji amarillo, for a spicy and vibrant twist. Additionally, we have added Peruvian herbs and spices to infuse the dish with the distinct flavors of Peru. 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 vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 2 aji amarillo peppers, seeded and finely chopped 2 aji amarillo peppers, seeded and finely chopped
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 28g (Saturated Fat: 14g)
• Carbohydrates: 9g (Sugars: 4g)
• Protein: 34g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. 2.
   Add the minced garlic, grated ginger, ground cumin, ground coriander, paprika, and turmeric to the skillet. Cook for an additional 2 minutes, stirring constantly to release the flavors.
3. 3.
   Add the aji amarillo peppers to the skillet and cook for another 2 minutes.
4. 4.
   Push the onion and pepper mixture to one side of the skillet and add the chicken pieces. Cook until browned on all sides, about 5 minutes.
5. 5.
   In a separate bowl, whisk together the chicken broth, heavy cream, and tomato paste. Pour the mixture into the skillet and stir well to combine.
6. 6.
   Reduce the heat to low and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened. Season with salt and pepper to taste.
7. 7.
   Garnish with fresh cilantro and serve hot with steamed rice or Peruvian-style potatoes.

Treat your ingredients with care...

• Aji Amarillo Peppers — Handle with gloves and avoid touching your face or eyes while handling. Adjust the amount according to your desired level of spiciness.

Tips & Tricks

• For an extra Peruvian touch, serve the Chicken Tikka Masala with a side of Peruvian corn and aji amarillo sauce.
• If you can't find aji amarillo peppers, you can substitute with a mix of yellow bell peppers and a small amount of habanero pepper for heat.
• Marinating the chicken in a mixture of yogurt, lime juice, and Peruvian spices before cooking can add an extra layer of flavor.

Serving advice

Serve the Peruvian-Style Chicken Tikka Masala over steamed rice or with warm Peruvian-style potatoes. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Arrange the chicken tikka masala on a plate, drizzle some of the sauce over the top, and sprinkle with chopped cilantro. Serve with a side of rice or potatoes and garnish with a whole aji amarillo pepper for an eye-catching presentation.