40-Minute Honey Chicken Tikka Masala

Name: 40-Minute Honey Chicken Tikka Masala
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 pounds boneless skinless chicken breast; 1 egg white; 2 teaspoons cornstarch; 2 teaspoons rice vinegar; 1 teaspoon extra virgin olive oil; 1 tablespoon butter; 1 tablespoon extra virgin olive oil; 2 medium shallots; 3 cloves garlic; 1 ½ tablespoon fresh grated ginger; 2 tablespoons tomato paste; 2 teaspoons garam masala; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; 1 teaspoon Turmeric; ½ teaspoon ground cumin; 1 tablespoon honey; 28 ounces coconut milk; 1 cup low sodium chicken broth; 1 teaspoon kosher salt; 1 tablespoon cornstarch; reserved chicken broth; 1 teaspoon butter; 1 cup fried onions

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Prep Time
10 mins
Cook Time
10 mins
resting time
10 mins
Total Time
45 mins
Servings
8 servings
Calories
327 kcal
Course
Main Course
Cuisine
Indian

40-Minute Honey Chicken Tikka Masala

Brielle Kelley

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If you've got 45 minutes, you can whip up this fabulous Chicken Tikka Masala with a lick-the-bowl-clean delicious sauce, and plenty of tender, moist chicken. A splash of honey takes it over the top!

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Ingredients

Servings

For the chicken:

2 pounds boneless skinless chicken breast sliced thinly crosswise
1 egg white from a large egg
2 teaspoons cornstarch
2 teaspoons rice vinegar
1 teaspoon extra virgin olive oil

For the sauce:

1 tablespoon butter
1 tablespoon extra virgin olive oil
2 medium shallots finely chopped (around ½ cup chopped shallots)
3 cloves garlic finely minced
1 ½ tablespoon fresh grated ginger or ginger paste
2 tablespoons tomato paste
2 teaspoons garam masala more if you like things a little spicier
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon Turmeric
½ teaspoon ground cumin
1 tablespoon honey
28 ounces coconut milk I use 2 14-ounce cans of light coconut milk
1 cup low sodium chicken broth divided
1 teaspoon kosher salt

For the cornstarch slurry:

1 tablespoon cornstarch
reserved chicken broth

For the crispy onions (optional):

1 teaspoon butter I use salted butter
1 cup fried onions canned

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Instructions

For the chicken:

Slice each breast in half, lengthwise then slice thinly (about ¼-inch thick). (I like to slice it on a slight angle.)
Whisk together the egg white, cornstarch, rice vinegar and oil in a medium-sized bowl. Add the chicken and toss to combine. Cover and place in the refrigerator for 20 minutes while you prep the other ingredients and get the sauce going.

For the sauce:

Heat a large skillet, saute pan or braiser over medium heat. Add the oil and butter and swirl the pan to coat.
Add the chopped shallots, stir and cook for 2-3 minutes until translucent.
Add the garlic, ginger, tomato paste, garam masala, coriander, smoked paprika, turmeric and honey. Stir well to combine and cook for another 2 minutes to “bloom” the ingredients.
Add the coconut milk and ¾ cup of the chicken broth (set aside the other ¼ cup) and the salt. Stir well to combine. I like to use a whisk at this point to incorporate all of the spices into the liquid.
Bring the mixture to a simmer and cook for 10 minutes.

For the cornstarch slurry:

Combine the reserved chicken broth and cornstarch in a small bowl or measuring cup. Stir well with a fork to combine.
Slowly add the slurry to the simmering sauce while stirring. Allow the sauce to simmer for one minute.

To finish:

Add the chicken to the simmering sauce and stir well to separate the slices. Continue to heat the sauce until small bubbles surface around the edges. Cover tightly then turn off the heat. Allow the pan to sit undisturbed for 10 minutes then uncover, stir and enjoy!

For the crispy onions (optional):

While the chicken is resting, prepare the crispy onion garnish, if desired.
In a medium bowl, add 1 teaspoon of butter and cook in the microwave (high power) for 20-30 seconds until melted.
Add the fried onions and stir with a fork until well combined.
Cook for 2 minutes in 30-second intervals, stirring after each 30 seconds. Remove, stir and set aside.

To serve:

Serve with rice (we like jasmine and basmati) and fresh herbs (cilantro, mint or basil - or a combination. If desired, sprinkle with crispy onions as a garnish and sesame seeds. For a different optional garnish sprinkle with toasted, salted cashews or peanuts.

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition Information

Show Details

Calories 327kcal (16%) Carbohydrates 13g (4%) Protein 26g (52%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.1g Cholesterol 78mg (26%) Sodium 627mg (26%) Potassium 534mg (15%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 280IU (6%) Vitamin C 3mg (3%) Calcium 16mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 327 kcal

% Daily Value*

Calories	327kcal	16%
Carbohydrates	13g	4%
Protein	26g	52%
Fat	17g	26%
Saturated Fat	10g	50%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	0.1g	5%
Cholesterol	78mg	26%
Sodium	627mg	26%
Potassium	534mg	11%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	280IU	6%
Vitamin C	3mg	3%
Calcium	16mg	2%
Iron	1mg	6%