CREAMY CHICKEN TIKKA MASALA | UNSALTED RECIPES | LOW SODIUM RECIPE | THE UNSALTED KITCHEN

Hello everyone! Welcome to The Unsalted Kitchen, by Dioza. I’m “May,” but friends and family call me Dioza. I’m a Filipino who’s married to a wonderful man from Texas. My father-in-law was from Holland and his wife was from Kentucky. I want to share my cooking with all who seek a healthier diet. I am vlogging my unsalted and low sodium dishes to help others like my father-in-law, who started having chronic kidney disease and blood pressure problems at the age of 90. His kidney doctor recommended a daily sodium intake between 1,300mg and 1,500mg. I am going to do my best to make every dish and video simple and easy to understand. It is my hope to help other people.

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I HOPE THAT YOU CONTINUE TO SUPPORT MY CHANNEL. WHATEVER I MAKE FROM THIS CHANNEL WILL BE DONATED TO PEOPLE WHO ARE IN NEED, BACK IN THE PHILIPPINES. THERE WILL BE VIDEOS FOR YOU TO SEE WHERE MY YOUTUBE FUNDS WILL BE GOING TO.

CREAMY CHICKEN TIKKA MASALA

INGREDIENTS:
6 garlic cloves, minced

4 tsp. ginger, finely minced

2 tsp. ground turmeric

2 tsp. garam masala

1 tsp. ground coriander

2 tsp. ground cumin

⅓ cup Greek yogurt

1 Tbsp. kosher salt

1lb. skinless, boneless chicken

3 Tbsp. unsalted butter

1 medium onion, thinly sliced

2 Tbsp tomato paste

1 Tsp. cardamom

½ Tsp. crushed red pepper flakes optional

1 Large can diced tomatoes

1½ Cup coconut cream

¾ cup chopped cilantro or parsley for garnish

Steamed rice (for serving)

PREPARATION

Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

Heat butter in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Add tomatoes with juices. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 10-15 minutes.

Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.

Serve hot with steamed rice.