Chicken Tikka Masala and Homemade Naan

This is a family favorite. I couldn’t find some Garam Masala at the grocery this week and I lost my damn naan! I adapted this recipe from wellplated.com, and it’s been a gift that keeps on giving. It’s not too laborious (unless you make the mistake of “bone-in chicken thighs,” which is a mistake you only make two or three times because you’re forgetful. It’s great for when you have guests, and I promise you and cris-cross every finger and toe, cauliflower rice is THE WAY TO GO. Not too filling, especially if you have naan. And you should. Because it’s almost as good as the Masala! But not really. That SAUCE. I could drink it. Basically, you’re going to want to keep this HEAVY in your rotation. Just like I like my men and my cilantro! EXTRA HEAVY!

INGREDIENTS

• 2 pounds boneless skinless chicken breasts or thighs cut into pieces 

• 1 teaspoons kosher salt

• 1 tablespoon unsalted butter 

• 1 chopped yellow onion

• 3 cloves minced garlic

• 1 tablespoon minced fresh ginger

• 1 tablespoon garam masala  

• 1 teaspoon ground chili powder

• 1 teaspoon ground cumin

• 1 teaspoon ground turmeric

• 1/4 teaspoon or more ground cayenne 

• 1 8oz can tomato sauce 

• 1 14oz can light coconut milk

• 1 cup frozen peas

• 1/2 cup plain Greek yogurt

• Frozen Cauliflower rice warmed and seasoned with salt and pepper

• Fresh cilantro

NAAN INGREDIENTS

• ½ cup almond flour OR ¼ cup coconut flour

• ½ cup tapioca flour or arrowroot flour

• 1 cup coconut milk canned, full fat

CHICKEN MASALA INSTRUCTIONS

1. Season the chicken with 1 teaspoon kosher salt and set aside.

2. Press saute on Instant pot. Add butter. Once melted add onion, garlic, and spices and fresh ginger. Stir often until fragrant and soft.

3. Add chicken and stir. Cook until slightly brown, about 4-5 minutes. Add tomato sauce and about ½ the can of water. Stir. Lock and cook on Manual, HIGH for 8 minutes. Vent to release pressure.

4. Stir in coconut milk and press saute. Stir as you allow the sauce to thicken about 10-15 minutes. Add frozen peas and let it cool before adding the yogurt so it doesn’t curdle.

NAAN INSTRUCTIONS

1. Preheat a nonstick pan to medium.

2. Wisk ingredients and pour about ¼ cup into pan. (Spread if it’s thick)

3. Cook each side about 3 minutes. Go low and slow. Be patient, dear. Can keep warm or bake in oven if undercooked.

*It’s really tasty with ghee or butter melted with Italian seasoning and brushed on top!