Chicken Tikka Masala

Ingredients

While the original Indian Chicken Tikka Masala is traditionally prepared with yogurt and heavy cream, our Puerto Rican adaptation replaces these ingredients with coconut milk and sofrito, a staple in Puerto Rican cooking. This modification adds a rich and creamy texture to the dish, while infusing it with the vibrant flavors of Puerto Rican cuisine. 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
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/4 cup (60ml) sofrito 1/4 cup (60ml) sofrito
• 2 tablespoons Puerto Rican adobo seasoning 2 tablespoons Puerto Rican adobo seasoning
• 1 tablespoon curry powder 1 tablespoon curry powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 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, 12g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the coconut milk, sofrito, adobo seasoning, curry powder, cumin, paprika, turmeric, chili powder, minced garlic, and grated ginger. Mix well to create the marinade.
2. 2.
   Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sliced red bell pepper. Sauté until the vegetables are softened and slightly caramelized.
4. 4.
   Remove the chicken from the marinade, allowing any excess marinade to drip off. Add the chicken to the skillet and cook until browned on all sides.
5. 5.
   Stir in the tomato sauce and tomato paste, and season with salt and pepper to taste. Reduce the heat to low and simmer for 15-20 minutes, or until the chicken is cooked through and the flavors have melded together.
6. 6.
   Serve the Puerto Rican Chicken Tikka Masala over steamed rice or with warm tortillas. Garnish with fresh cilantro.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Sofrito — If you can't find pre-made sofrito, you can make your own by blending together onions, garlic, bell peppers, cilantro, and culantro (if available) in a food processor.

Tips & Tricks

• For an extra kick of heat, add a diced jalapeno or a pinch of cayenne pepper to the marinade.
• If you prefer a smoother sauce, you can blend the cooked sauce in a blender or use an immersion blender before adding the chicken back in.
• Serve with a side of Puerto Rican rice and beans for a complete meal.

Serving advice

Serve the Puerto Rican Chicken Tikka Masala over steamed rice or with warm tortillas. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Arrange the chicken tikka masala on a platter, surrounded by vibrant slices of red bell pepper and garnished with a sprinkle of fresh cilantro. Serve with a side of steamed rice or warm tortillas.