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Kosher Chicken Tikka Masala Recipe


 I mentioned in an earlier blog that I was hired to cater a Shabbat dinner for about 50 people, and the theme is Indian!  This is my kosher Chicken Tikka Masala recipe.  Very good, and no dairy – yes, you can do it too!  I adapted this recipe from Pastor Ryan’s guest blog post on Pioneer Woman’s blog.  The two main differences are (1) no dairy and (2) I increased the recipe by six times (remember, I need to feed 50 people!).  I will change the measurements in the ingredients list to equal Pastor Ryan’s measurements for your convenience.

  • 3 or 4 chicken breasts
  • 2 cans full fat coconut milk
  • 6 table spoons margarine (I use Earth Balance)
  • 1 28oz can diced tomatoes
  • 1 large onion (diced)
  • 4 cloves garlic (minced)
  • 2 inches ginger (grated)
  • Cumin for coating – approx 1 Tb
  • Ground coriander for coating – approx 1 Tb
  • 3 Tb garam masala
  • 1 Tb sugar
  • (optional) 1 jalapeño pepper
Coat the chicken breasts in cumin and ground coriander.  If you are NOT using kosher chicken, be sure to also sprinkle some salt on there.  If you DO use kosher chicken NEVER EVER EVER salt it – kosher meat has already been salted in the kashering process.  On a separate plate, place only the cream from the coconut milk and stir it up.  The cream is the think stuff on the top.  If you shake the can and can tell the coconut milk is pretty well mixed, place it in the refrigerator for a day, and the cream will separate to the top.

Take a baking sheet and cover it in tin foil.  Please a cooling wire rack over the baking sheet.  Coat the chicken breasts in the coconut cream, and place them on top the wire rack.
Place the chicken about 8 – 10 inches under the broiler for 9 minutes.  
Flip the chicken and place it under the broiler to cook of 9 minutes on the other side.

Melt the margarine or vegan butter (whichever you choose) over low heat in a dutch oven or large pot.  Once the margarine has melted brown the onions lightly.  Add in the garlic, ginger, and (if using) the finely chopped jalapeño.  Just to give you an idea of how much you will need with the heat, I multiplied this recipe by 6x and only used 1 and 1/2 jalapeños – and even with that, i’m a little worried it may be too spicy for some.  I would only add in 1/4 of a jalapeño for normal spiciness, or if you are too chicken, you can spice it up at the end with cayenne pepper if necessary.

Once the above is all mixed throw in the gram masala, and mix it all up.  Add the whole can of diced tomatoes, juice and all.  Mix in the sugar and turn up the heat to medium.  Once it comes to a boil, lower the heat and let simmer for approximately 20 minutes.


While you are letting the sauce simmer go ahead and cut up you chicken in about 1 inch cubes.

Take your second can of full fat coconut milk, and take the cream from the top.  Add in the cream until you get the desired consistency.  One can should be enough, but keep the 2nd can around just in case.  I also like to use corn starch at this point to thicken the sauce up.  Take about a Tb of cornstarch and mix it with some water.  Drizzle it into the boiling sauce and let it cook for about 5 minutes.  This is a good time to check your spices.  Like I mentioned before, if you need more spice in your life, throw in some cayenne.

Toss in that delicious chicken NOW!

Mix it all up, and let simmer for a couple more minutes.

And you’re done!  Serve over rice.  Makes a terrific meal!

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