Rewind to my freshman year in college. I had never tried Indian food, and had zero idea what it was like.
My birthday rolled around, and my friend Brittany took control of planning a mini dinner to celebrate. Brittany is quite the cultured soul. Both her parents are Indian, but her father grew up in Hong Kong, and her mother in Australia. After growing up in India and attending a British school, Britt came to Babson an eclectic sparkle of cultures and I loved it! She became one of my closest friends, and although she’s living in Hong Kong and veryyyyy far from New Jersey, we’re still very much a part of each other’s lives.
So on my 19th birthday, Brittany took my to an Indian restaurant in Wellesley, Mass. AND IT WAS AMAZING!!!!!!!
I became absolutely hooked. And in particular, with Chicken Tikka Masala. It’s my absolute favorite dish, and always reminds me of my friend.
Patak’s makes the best products that really make cooking these dishes simple and delicious. Thankfully, I live right next to an Indian food market, so I’ve got a pretty stocked supply.
I used Patak’s Original Tikka Masala sauce to make this dish. And it was bomb. Perfect amount of spice, perfect amount of flavor.
I tossed the chicken and sauce over some jasmine rice and sprinkled some dried cilantro on top….because I honestly put it on everything.
Alright let’s get to it!
5 skinless chicken breasts, diced into 1 inch cubes
5 tbsp Patak’s Original Tikka Masala Sauce
3 tbsp plain Greek yogurt
1/2 yellow onion, diced
2 garlic cloves, minced
1 inch fresh ginger, minced
3 tbsp coconut oil
1/2 cup coconut milk
1-2 tbsp dried cilantro
- Toss your diced chicken, onion, garlic, and ginger into a large bowl.
- Add 3 tbsp of Patak’s Original Tikka Masala Sauce and 3 tbsp of Greek yogurt and mix well. Let it sit in the fridge for at least 30 minutes
- In a large skillet, heat the coconut oil on medium to high heat
- Add the chicken mixture and spread it evenly. Let it cook thoroughly for about 5 minutes before turning
- After about 10 minutes, your chicken should be completely cooked. Add the coconut milk and remaining 2 tbsp of Patak’s Original Tikka Masala sauce and mix well.
- Lower the heat, and let it simmer for another 5 minutes.
- Spoon the chicken and sauce over a plate of Jasmine rice, sprinkle on some cilantro, and enjoy!!