The lovely, creamy texture of coconut cream and Hellmann's® or Best Foods® Real Mayonnaise makes this chicken tikka masala recipe irresistible.
2 small red chili peppers, seeded and finely chopped
2 Tbsp. tomato paste
1 large shallot *, finely chopped
4 tsp. chopped fresh ginger
4 tsp. ground turmeric
4 cloves garlic, finely chopped
1 tsp. garam masala
2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
4 large boneless, skinless chicken thighs, cut into thick slices<BR>
1 Tbsp. vegetable oil
1 cup coconut milk
1/2 Knorr® Chicken flavor Bouillon Cube(s)
2 Tbsp. chopped fresh cilantro
Amount per serving
Calories from Fat210
Process chili peppers, tomato paste, shallot, ginger, turmeric, garlic and garam masala in blender to make a paste; set aside.
Combine Hellmann's® or Best Foods® Real Mayonnaise with 1/4 of the chili pepper mixture in non-aluminum bowl or shallow baking dish. Add chicken and turn to coat. Cover and marinate in refrigerator, turning occasionally, 4 hours.
Remove chicken from marinade, discarding marinade. Heat oil in large non-stick skillet over medium-high heat and brown chicken, stirring occasionally, about 5 minutes. Remove chicken and set aside.
Heat remaining chili pepper mixture in same skillet over medium heat, stirring frequently, until slightly thickened. Stir in coconut cream and Knorr® Chicken flavor Bouillon Cube. Cook over medium heat, stirring occasionally, 3 minutes. Stir in chicken and cook, stirring occasionally, until chicken is thoroughly cooked, about 8 minutes. Garnish with cilantro and, if desired, toasted sliced almonds. Serve, if desired, with steamed basmati rice and naan bread.