My Husband and I love East Indian food. I introduced my Husband to it when we first started dating and he had never had such foods like butter chicken or chicken tikka masala until he met me. He fell in love; with me and the food ha ha. When we order take out we order the green and red tikka but marinated not with sauce. The sauce kills me because of the heavy cream. I knew I had to create a new Chicken tikka masala that I could truly enjoy and I have to say I made an incredible sauce, it is a must try.
1 cup of soaked cashews 4 hours
1 cup of coconut milk
1/2 can of tomato sauce
1 can of whole tomatoes without the juice
1/4 tsp of ground ginger or fresh
1 onion diced into med/large pieces
1 red pepper diced into med/large pieces
1 clove of crushed garlic
1/4 tsp of garam masala
1/4 tsp of cumin
small pinch of ground cloves
1 tsp of paprika
1 tsp of lemon juice
1 tsp of tandoori masala
2 chicken breasts boneless skinless
Rinse the cashews. Place them in a blender and add the coconut milk and blend until the cashews are completely ground. Dice the chicken breasts into medium sized pieces and saute them in a frying pan until cooked through. In a saucepan saute the onion and red pepper until they are soft. Add the cashew cream to the onion and pepper and stir. Add the tomato sauce, tomatoes and all the spices. Mix well. Add the lemon juice and stir. Add the chicken pieces to the sauce and stir. Simmer for ten minutes and serve with rice or cauli rice. Enjoy!
1 cup of soaked cashews 4 hours
1 cup of coconut milk
1/2 can of tomato sauce
1 can of whole tomatoes without the juice
1/4 tsp of ground ginger or fresh
1 onion diced into med/large pieces
1 red pepper diced into med/large pieces
1 clove of crushed garlic
1/4 tsp of garam masala
1/4 tsp of cumin
small pinch of ground cloves
1 tsp of paprika
1 tsp of lemon juice
1 tsp of tandoori masala
2 chicken breasts boneless skinless
Rinse the cashews. Place them in a blender and add the coconut milk and blend until the cashews are completely ground. Dice the chicken breasts into medium sized pieces and saute them in a frying pan until cooked through. In a saucepan saute the onion and red pepper until they are soft. Add the cashew cream to the onion and pepper and stir. Add the tomato sauce, tomatoes and all the spices. Mix well. Add the lemon juice and stir. Add the chicken pieces to the sauce and stir. Simmer for ten minutes and serve with rice or cauli rice. Enjoy!