Chicken Tikka Masala

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.

  • 4 People

    Servings

  • 5 Mins

    Prep Time

  • 20 Mins

    Cooking Time

  • 25 Mins

    Ready In

 

  • 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
  • 1 Tbsp. vegetable oil
  • 1 cup coconut milk
  • 1/2 Knorr® Chicken Bouillon Cubes
  • 2 Tbsp. chopped fresh cilantro

Made With

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  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.

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