Chicken + Chickpea Tikka Masala

When I was completing my dietetic internship a couple of years ago one my preceptors was the sweetest Indian woman. She would invite me over to her home and cook the most amazing food! She whipped it up like it was nothing, and I was absolutely in awe. Ever since then I’ve loved the spices and flavors she incorporated into her dishes. I was really excited to make this dish yesterday, and when I was eating it something about it felt like home… which is weird because I’m from Kentucky & I definitely never ate this meal growing up, but it’s just so cozy!

This dish has a LOT of flavor. The spices and seasonings offer the perfect amount of kick (this one is a little spicy!) and the greek yogurt adds a cooling flavor. I’m obsessed with meals that I can reheat and they taste just as good the next day, and I’m happy to tell you this is one of those dishes! Exploring with these flavors was so fun, and made my kitchen smell heavenly. Can’t wait for y’all to try!

Ingredients:

1 tbsp. garam masala seasoning

1 tsp. ground cumin

1 tsp. turmeric powder

1 tsp. coriander

1/2 tsp. paprika

1/4 tsp. Himalayan sea salt

1/2 white onion chopped

4 garlic cloves

1 lb chicken cut into cubes (used raw chicken strips)

1 10oz can tomatoes and green chilies

2 tbsp. avocado oil

1 tbsp. red curry paste

1/4 cup chickpea aquafaba (otherwise known as chickpea juice from the can!)

1/2 cup chickpeas

Juice of 1/2 lemon

1/2 cup greek yogurt (full fat, do not use low fat)

Fresh cilantro for topping

Optional - Jasmine rice (cook according to package)

Instructions:

Add 1 tbsp. of avocado oil to a dutch oven and place on the stove top over medium heat. When the oil is hot add the chopped white onion and the garlic cloves (don’t worry about mincing the garlic because you will be blending this anyways). Let sauté for about 10 minutes or until the onions are translucent, stirring occasionally. Transfer the onions and garlic to a high speed blender and pour in the can of tomatoes and green chilies as well. Blend on low for about 30 seconds (make sure the onion and garlic are completely blended but don’t over blend!), and sit aside for later use.

In the dutch oven add another tbsp. of avocado oil, and add the cubed chicken to the pot. Let sauté for about 8 minutes, stirring and flipping as needed. Add the seasonings -garam masala, cumin, turmeric, coriander, paprika, salt, and continue to stir and cook for about 3 more minutes. Pour the tomato and onion blend back into the dutch oven, add the red curry paste, chickpea juice, chickpeas, and lemon juice. Mix well and let simmer over medium heat for 15 minutes, stirring occasionally. Stir in the greek yogurt and let simmer 5 more minutes. Top with fresh cilantro and serve over jasmine rice!