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August 2018
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Green Chicken Tikka Masala

This is a nice twist to chicken tikka masala.  It has a nice fresh and bright flavor that will refresh your love for chicken.

  • 2 cups cilantro leaves
  • 1 cup mint leaves
  • 1 jalapeno chopped
  • 4 cloves garlic crushed
  • ½ cup of water
  • Juice of ½ of a lemon
  • Tsp. of lemon zest
  • 6-8 boneless skinless chicken thighs cubed
  • 1 onion diced
  • Glug of olive oil
  • 1 ½ tsp. turmeric
  • 1 tsp. garma masala
  • ½ tsp. cinnamon
  • 1 tsp. cardamom
  • ¼ tsp. clove
  • 12 oz coconut milk
  • Kosher Salt to taste

Put cilantro, mint, jalapeno, garlic, water, lemon juice and zest into a food processor or blender and wiz up to form a loose paste.  Set aside.

green chicken tikka masala

bubbling away

In a large frying pan over medium heat, cook onions until soften then add chicken cubes and cook through, when done (5 minutes or so) add turmeric and cook for 1 minute, stirring to coat chicken, add the rest of the spices and cook for one more minute then add the green paste goodness, stir well and cook for 5 more minutes, then add coconut milk and bring to a boil.  Reduce heat and simmer for 30 minutes.

Serve with rice and naan (Indian flat bread)

green chicken tikka masala

with rice and naan

Cook’s notes: sub boneless/skinless chicken breast for the thighs. You could also sub Italian parsley for cilantro if you are the type who can’t stand cilantro, but I have to say this dish really does not have a distinct cilantro flavor, it cooks down nice and mellow!


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