Ingredients

The following ingredients have 3 Servings
  • 2 Large Skinless Chicken Breasts
  • 3/4 Cup Unsweetened Coconut Yogurt
  • 1 Tsp Lemon Juice
  • Tikki Masala Sauce:
  • 1 Cup Unsalted Tomato Sauce
  • 1/2 Cup Lite Culinary Coconut Milk
  • 1/4 Cup Unsweetened Coconut Yogurt
  • 2 TB Tomato Paste
  • 1 Tsp Dried Cilantro
  • 1 Tsp Garam Masala
  • 1/2 Tsp Minced Garlic
  • 1/2 Tsp Pureed Ginger
  • 1/2 Tsp Turmeric
  • 1/2 Tsp Onion Powder
  • 1/4 Tsp Coriander
  • 1/4 Tsp Cumin
  • 1/4 Tsp Smoked Paprika
  • 1/8 Tsp Cardamom
  • Fresh Cilantro (to top)

Instruction

  • Cut the chicken breasts into cubes and place them in a large plastic bag or bowl with the coconut yogurt and lemon juice. Let marinate in the fridge for 3-4 hours.
  • Preheat the oven to 375°F.
  • In a large seasoned cast iron skillet, place the entire contents of the marinated chicken bag in the skillet and bake for 20 minutes.
  • Meanwhile, mix together the tikki masala sauce ingredients in a large bowl.
  • After the chicken has baked for 20 minutes, remove the skillet and pour in the tikki masala sauce. Give everything a stir and place back in the oven to bake for another 10 minutes.
  • Remove and serve with fresh cilantro, rice, naan, etc.