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Chicken Tikka Masala

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The lovely, creamy texture of coconut cream and Hellmann's® or Best Foods® Real Mayonnaise makes this chicken tikka masala recipe irresistible.
  • 2 small red chili peppers, seeded and finely chopped
  • 2 Tbsp. tomato paste
  • 1 large shallot *, finely chopped
  • 4 tsp. chopped fresh ginger
  • 4 tsp. ground turmeric
  • 4 cloves garlic, finely chopped
  • 1 tsp. garam masala
  • 2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
  • 4 large boneless, skinless chicken thighs, cut into thick slices<BR>
  • 1 Tbsp. vegetable oil
  • 1 cup coconut milk
  • 1/2 Knorr® Chicken flavor Bouillon Cube(s)
  • 2 Tbsp. chopped fresh cilantro

Nutritional information

 

Amount per serving

Calories310
Calories from Fat210
Total Fat24g
Saturated Fat12g
Trans Fat0g
Cholesterol70mg
Sodium450mg
Total Carbs10g
Dietary Fiber2g
Sugars3g
Protein16g
Calcium4%
Iron20%
Vitamin C60%
Vitamin A6%
  • 1 Process chili peppers, tomato paste, shallot, ginger, turmeric, garlic and garam masala in blender to make a paste; set aside.
  • 2 Combine Hellmann's® or Best Foods® Real Mayonnaise with 1/4 of the chili pepper mixture in non-aluminum bowl or shallow baking dish. Add chicken and turn to coat. Cover and marinate in refrigerator, turning occasionally, 4 hours.
  • 3 Remove chicken from marinade, discarding marinade. Heat oil in large non-stick skillet over medium-high heat and brown chicken, stirring occasionally, about 5 minutes. Remove chicken and set aside.
  • 4 Heat remaining chili pepper mixture in same skillet over medium heat, stirring frequently, until slightly thickened. Stir in coconut cream and Knorr® Chicken flavor Bouillon Cube. Cook over medium heat, stirring occasionally, 3 minutes. Stir in chicken and cook, stirring occasionally, until chicken is thoroughly cooked, about 8 minutes. Garnish with cilantro and, if desired, toasted sliced almonds. Serve, if desired, with steamed basmati rice and naan bread.

*Substitution:  Use 1/4 cup finely chopped onion.