Chef John's Chicken Tikka Masala
I probably get more requests for Indian food than any other ethnic cuisine, so I was very excited to be posting this recipe for chicken tikka masala; until I found out it's actually a British recipe. This is usually done with heavy cream, but I like to use coconut milk instead; the subtle sweetness it provides works beautifully with the spices in the dish. Serve with steamed rice.
Gallery
Recipe Summary
Ingredients
Directions
Chef's Note:
You can substitute tomato puree for the crushed tomatoes, if desired. You can also use 1 2/3 cups heavy whipping cream instead of the coconut milk.