BETTER THAN TAKEOUT CHICKEN TIKKA MASALA RECIPE

Why You’ll Love It:
This nourishing take on a classic tikka masala brings all the rich, warming flavour you love without the heaviness of takeaway versions. It’s packed with quality protein, anti-inflammatory spices, and healthy fats from coconut milk to help keep you satisfied and energised.

The combination of garlic, ginger, and warming spices also makes this a beautiful meal for supporting digestion, blood sugar balance, and overall metabolic health. Comforting, deeply flavourful, and surprisingly simple to make.

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4

Ingredients:

-  500g chicken breasts (1.1 lb), cubed
-  1 cup full-fat coconut milk (240ml)
-  1 can (14 oz / 400g) diced tomatoes, no added sugar
-  1 large onion, finely chopped
-  3 cloves garlic, minced
-  1 tbsp fresh ginger, grated
-  2 tbsp garam masala
-  1 tsp ground coriander
-  1 tsp ground cumin
-  1/2 tsp cayenne pepper (adjust to taste)
-  Salt and pepper to taste
-  Fresh cilantro, to serve

Optional veggies (see note at the bottom)

Method:

1. Heat a large pan over medium heat and add a little olive oil or coconut oil if needed. Add the chopped onion and cook for 5–7 minutes until softened and translucent. Stir occasionally so the onion becomes sweet and fragrant without browning too much.
2. Add the garlic, ginger, garam masala, coriander, cumin, and cayenne pepper. Stir continuously for 1–2 minutes until the spices become aromatic. This step helps release their oils and creates the signature depth of flavour in the sauce.
3. Pour in the coconut milk and diced tomatoes, stirring well to combine everything into a smooth, rich sauce. Allow it to gently simmer for a few minutes so the flavours begin to meld together.
4. Add the cubed chicken breasts directly into the sauce. Stir well so the chicken is coated, then reduce heat to a gentle simmer. Cook uncovered for around 15–20 minutes, stirring occasionally, until the chicken is fully cooked through and tender.
5. Season with salt and pepper to taste. If you’d like a thicker sauce, simmer for a few extra minutes until reduced to your liking.
6. Finish with fresh cilantro scattered over the top. Serve warm over cauliflower rice for a lower-carb option, or basmati rice if you’d like a more traditional pairing.

Optional Add-Ons:
Add spinach, broccoli, mushrooms or capsicum/bell peppers during the final few minutes of cooking for extra fibre and colour. A squeeze of fresh lime just before serving also lifts the flavours beautifully.