Thai-style Chicken Tikka Masala

Ingredients

While the original Indian Chicken Tikka Masala is known for its tomato-based sauce and Indian spices, this Thai adaptation incorporates Thai flavors and ingredients. The use of coconut milk, lemongrass, Thai basil, and Thai red curry paste gives this dish a distinct Thai taste. The spiciness level is also elevated to cater to the Thai cuisine's love for heat. 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 Thai red curry paste 2 tablespoons Thai red curry paste
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
• 2 kaffir lime leaves, torn into pieces 2 kaffir lime leaves, torn into pieces
• 2 stalks lemongrass, bruised and cut into 2-inch pieces 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 onion, sliced 1 onion, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh Thai basil leaves, for garnish Fresh Thai basil leaves, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 14g)
• Carbohydrates: 10g (Sugars: 5g)
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the chicken pieces with the Thai red curry paste. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large pan over medium heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
3. 3.
   In the same pan, add the sliced onion and red bell pepper. Sauté until the vegetables are slightly softened, about 3-4 minutes.
4. 4.
   Pour in the coconut milk and add the torn kaffir lime leaves and lemongrass pieces. Stir in the fish sauce, soy sauce, and palm sugar. Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to meld together.
5. 5.
   Return the cooked chicken to the pan and simmer for an additional 5 minutes to heat through.
6. 6.
   Remove the lemongrass pieces and kaffir lime leaves from the curry.
7. 7.
   Serve the Thai-style Chicken Tikka Masala over steamed jasmine rice. Garnish with fresh Thai basil leaves and lime wedges.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and enhances the flavor of the curry.
• Thai red curry paste — Adjust the amount of curry paste according to your spice preference. Add more for a spicier curry or reduce the amount for a milder version.
• Kaffir lime leaves — Tear the leaves into pieces before adding them to the curry. This helps release their citrusy aroma and flavor.

Tips & Tricks

• For an extra burst of flavor, grill the marinated chicken before adding it to the curry.
• If you prefer a thicker sauce, simmer the curry for a few more minutes until it reaches your desired consistency.
• Customize the spiciness by adding fresh Thai chilies or chili flakes.
• Thai basil is highly recommended for its unique flavor, but regular basil can be used as a substitute if unavailable.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Thai-style Chicken Tikka Masala over steamed jasmine rice for a complete meal. The fragrant rice pairs perfectly with the creamy and spicy curry. Don't forget to squeeze fresh lime juice over the curry before digging in to add a tangy kick.

Presentation advice

Garnish the Thai-style Chicken Tikka Masala with a sprinkle of fresh Thai basil leaves for a pop of color and added aroma. Serve it in a vibrant Thai-inspired bowl or plate to enhance the visual appeal of the dish.