RECIPE | 8
Chicken
Tikka Masala
Notes of chilli, cumin and coconut help make a rich and
creamy Chicken Tikka Masala.
Serves: 4
Time: 1 hour
Difficulty: Advanced
INGREDIENTS
Masala paste
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon cayenne pepper
1 tablespoon smoked paprika
2 teaspoons garam masala
1/2 teaspoon sea salt
2 tablespoons peanut oil
2 tablespoons tomato purée
2 other red chillies
1 tablespoon coriander leaves
1 tablespoon desiccated
coconut
1 tablespoon almonds,
blanched
2 garlic cloves, peeled
1 tablespoon fresh ginger
root
Other ingredients
1 cup plain Greek yoghurt
4 boneless, skinless chicken
breasts, uncooked, cubed
1 tablespoon sunflower oil
2 onions, peeled, diced
1 red capsicum, stemmed,
seeded, diced
300g tinned diced tomatoes
Fresh coriander leaves
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DIRECTIONS
1. To make the Masala paste, place cumin and coriander seeds
in a dry pan over medium heat. Lightly toast until golden and
aromatic.
2. Remove from heat and allow to cool.
3. Place toasted seeds into the Vitamix 600ml container and
secure the blade.
4. Start on Variable 1 and slowly increase speed to 8.
5. Blend for 10 seconds.
6. Transfer the toasted spice powder along with the rest of the
Masala paste ingredients into the Vitamix 1.2L container in the
order listed and secure lid.
7. Turn the dial to Variable 1 and slowly increase speed to 10.
8. Blend for 45 seconds, using the tamper to press ingredients
onto the blades.
9. Transfer half the paste to a bowl and add 100ml of the yoghurt
and the chicken pieces. Coat and leave to marinate, covered,
in the fridge for at least 30 minutes, preferably overnight.
10. Heat the sunflower oil in a large pan over medium heat. Add
remaining paste mixture, onions and capsicum. Cook, stirring
frequently, for 10 to 15 minutes or until onions are soft but not
browned.
11. Add chicken and its marinade. Stir well and cook for 2 to 3
minutes. Add tomatoes. Bring to boil, reduce and simmer for
25 to 30 minutes, or until the chicken is cooked through and
tender.
12. Remove from heat and stir in the remaining yoghurt. Garnish
with coriander and serve.
Tip: Serve with naan bread, cooked rice, and mango chutney for
a real crowd pleaser.
This recipe has been written for the S-Series machines with Variable Speed Control and Standard
1.2L container. If you are using a different Vitamix machine or container size, you may need to
make adjustments to the Variable Speed, processing time, and/or ingredient quantities.
For more great recipes make sure your visit the Vitamix website.
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