Chicken Tikka Masala-ish

Disclaimer, this is so inauthentic, but it’s the version of tikka masala that our family likes best. It’s inspired by this Meera Sodha (via NYT cooking) recipe for cauliflower and peas. It’s great as written but I add chicken and roast cauliflower separately on the side. Also, when I’m really pressed for time, I’ll use one of these simmer sauces. It’s not the same as making it from scratch, but it definitely does the job and is so easy.

Recipe

2 tbsp olive oil or coconut oil

1 (1-inch piece fresh ginger, peeled and chopped

4 cloves garlic, peeled and chopped

1 tsp kosher salt, plus more to taste

2-ish lbs boneless, skinless chicken thighs, cut into 2-inch pieces

1 medium onion, peeled and chopped

1 tablespoon tomato paste

1 ½ tsp ground coriander

1 ¼ tsp ground cumin

½ tsp chili powder

1 14oz can unsweetened coconut milk (I like full fat)

½ cup frozen peas

½ tsp garam masala

1 handful chopped cilantro

½ cup cashews, optional

Cooked rice and/or naan for serving

Instructions

Heat a large saute pan over medium heat, and add the oil. Add the onion, garlic, and ginger, season with salt, and let sizzle until the onion is translucent. Turn heat to high and add the chicken. Cook chicken until no longer pink. Add tomato paste and spices, and let cook just for a few seconds until fragrant. Add the coconut milk, stir well, scraping up any browned bits, bring to a simmer, and cover for 10 minutes until chicken is cooked through. Add the frozen peas and garam masala and stir until the peas are warmed through. Top with cashews and cilantro and serve with rice and/or naan.

If you’re using the simmer sauce, simply brown the chicken in a large pan, until no longer pink, add the sauce and let simmer for a few minutes until the chicken is cooked through. Add the peas, and serve similarly with cilantro, rice and/or naan.