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Chicken Tikka Masala with Slow Roasted Tomatoes

  • Prep Time: 30
  • Cooking Time: 45
  • Serves 2
Chicken Tikka Masala with Slow Roasted Tomatoes

Ingredients

Chicken tikka masala pairs nicely with rice or naan, a sprinkle of chopped cilantro and a quartered cocktail tomato. Enjoy!

4 tablespoons olive oil
1 yellow onion, finely diced
3 cups Backyard Farms cocktail tomatoes, chopped
¼ cup chicken stock
2 lbs. Boneless, skinless chicken breast, chopped into bite-sized pieces
14 ounce can full fat coconut milk or 14 ounces of light cream

Masala Marinade
1 yellow onion
4 cloves garlic
1 inch knob of ginger
1 tablespoon turmeric
1 tablespoon cumin
2 teaspoon salt
1 teaspoon pepper
1 teaspoon chilli powder (optional)
2 tablespoon garam masala
¼ cup cashews
Juice of 1 lemon
¾ cup full fat plain yogurt

Preparation

Begin by combining the marinade ingredients, except for the yogurt, in a food processor. Blend
until it reaches a paste-like consistency. Scoop out two tablespoons of the paste (set aside the
rest for later), and add it to a bowl, along with the yogurt. Add the chicken and stir until the
chicken is well coated. Cover and place in the fridge to marinate for 30 minutes.


While the chicken marinates, make the tomato paste: In a large saucepan over medium heat,
add 2 tablespoons olive oil and finely diced onion, stirring until onion is translucent and
beginning to brown. Add the tomatoes and saute for one minute. Add the chicken stock and
reduce to a simmer. Continue to simmer until the tomatoes have softened. Remove from the
heat and pour the mixture into a blender. Blend until just smooth. Set aside.


In a large saucepan, add remaining two tablespoons of olive oil over medium heat. Once the oil
is heated, add the rest of the paste, and saute until it is fragrant, about 1-2 minutes. Add the
chicken and yogurt mixture and saute until the chicken is cooked through. Add the coconut milk
and tomato puree, reduce heat to a simmer and stir until well combined. Allow to simmer for 15
minutes.

Christine Chitnis is a writer, photographer, recipe developer and avid home cook. She lives with her husband and two young sons in Providence, Rhode Island. Her writing  and photography are inspired by the farmland and coasts of her adopted home state, though her love of the natural world dates back to childhood summers spent in Northern Michigan.

Christine is the author of Icy, Creamy, Healthy, Sweet (Roost, 2016), Little Bites (Roost, 2015), and Markets of New England (The Little Bookroom, 2011). Her writing, recipes and photography have appeared in Self Magazine, Country Living, The Boston Globe, Yankee and Edible Rhody, among many other local and national publications.

To follow along on her adventures in cooking, gardening, mothering, and creating, visit ChristineChitnis.com.