Chicken Tikka Masala Stew
Chicken Tikka Masala
This rich and aromatic Chicken Tikka Masala Stew is just as good as you’ll get at any Indian restaurant! This recipe is a take on the authentic and popular Indian dish but made simply at home, all in one pot.
Recently, my kids have discovered Indian food and LOVE it! Specifically they love my Easy Butter Chicken, but they are open to any dish that combines the rich flavour of a curry sauce as long as it doesn’t pack too much spice. I am all about ordering our favourite Indian dishes from Uber Eats, but that can get pricey when you are feeding 5 people.
So, I’m leaning into creating these dishes at home. Chicken Tikka Masala was one that was at the top of my list! Cooking tender chicken thighs, cauliflower and rice in a creamy curry sauce until fragrant and aromatic create a dish that combines the delicious flavours of Indian food that you love with the simplicity of everyday cooking.
I’ve taken some shortcuts in this recipe - using red curry paste instead of chopping up ginger and turmeric and chilis. We also swapped heavy cream for a can of coconut milk, making this recipe dairy-free. But the shortcuts absolutely do not sacrifice the flavours and make this Chicken Tikka Masala Stew satisfying to whip up and to enjoy.
If you like your Indian food a little spicier, free free to add in some cayenne pepper. We like ours with a little kick, but not enough to make our eyes and nose run!
Chicken Tikka Masala Stew
Ingredients:
2 tablespoons cooking oil, preferably coconut oil
1 medium yellow onion, diced
4 garlic cloves, minced
3 tablespoons red curry paste
1 tablespoon plus 1 teaspoon garam masala
3/4 teaspoon ground cinnamon
3 to 4 cups chicken stock
1 (28-ounce) can tomato purée
1 (14-ounce) can full-fat coconut milk
2 pounds boneless skinless chicken thighs
1 (10- to 16-ounce) bag cauliflower florets
1 (14-ounce) can chickpeas, drained
2/3 cup white rice (such as long grain or jasmine)
1 tablespoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 bunch kale (preferably lacinato/dinosaur kale but curly works)
1/2 cup cilantro leaves and stems
Juice of 1 lemon
Optional: yogurt/sour cream for dolloping on top, naan for dunking and scooping
Directions:
Warm 2 tablespoons oil in a heavy-bottomed pot over medium-high heat. Stir in 1 medium diced yellow onion and cook for 4 minutes, stirring often. Add 4 minced garlic cloves and cook for an additional 2 minutes.
When the onion and garlic are tender and translucent, stir in the red curry paste, the garam masala, and the ground cinnamon. Stir until spices are fragrant, about 1 minute.
Stir in 3 cups chicken stock, 1 can tomato purée, and 1 can coconut milk and bring the mixture to a boil over high heat. Reduce to low heat and stir in 2 pounds boneless, skinless chicken thighs, 4 cups cauliflower florets — you want each piece to be easy to eat with a spoon! — 1 can drained chickpeas, the white rice, 1 tbsp kosher salt and 1/2 tsp black pepper. Simmer over low heat for 30 minutes, until the chicken easily shreds when pulled apart with two forks.
Meanwhile, pull the stems out of 1 bunch of kale and roughly chop it. Finely chop 1/2 cup cilantro leaves and stems.
Transfer the chicken thighs to the cutting board and use two forks to shred apart. Return chicken to the pot along with the chopped kale and cilantro. Stir until the kale is tender, 2 to 3 minutes.
Stir in the juice of 1 lemon, and adjust salt and pepper seasoning to taste. I always need more salt! You might want your stew to be more liquidy — if so, stir in more chicken broth. If you love spicy food, stir in some cayenne!
Serve stew with a dollop of yogurt and a sprinkle of cilantro on top and a piece of naan bread for dunking.
If you serve the stew later, the rice will continue to soak up the liquid, so it will continue to thicken. Heat it back up over medium heat and stir in some more chicken broth until it reaches the consistency you prefer.
You are going to love the leftovers! Did you make this recipe? Leave me a comment or a review below. Your input helps other busy home cooks decide what to make for dinner!