RECIPE

Tikka Masala Braised Chicken Thighs

Name: Tikka Masala Braised Chicken Thighs
Cook time: 30 mins
Total time: 30 min
Yield: 4
Ingredients: 2 pouches Tasty Bite Vegetable Tikka Masala; 8 bone-in, skin-on chicken thighs (approx. 1 kg / 2.2 lbs); Kosher salt and freshly ground black pepper, to taste; 2 tbsp (30 ml) vegetable oil; 2 large carrots (approx. 150 g), small dice; 1 cup (240 ml) chicken broth; 1 cup (240 ml) coconut milk; 3 cups (90 g) fresh spinach; ¼ cup (15 g) fresh coriander, chopped

Prep Time

30 mins

Cook Time

9 minutes

Servings

4 x

Juicy chicken thighs are slowly braised in a rich, aromatic TASTY BITE®/MD Vegetable Tikka Masala sauce bursting with warm spices, tomato and coconut milk. This dish is served with brown basmati rice or naan to soak up every bit of flavourful sauce.

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INGREDIENTS

2 pouches Tasty Bite Vegetable Tikka Masala
8 bone-in, skin-on chicken thighs (approx. 1 kg / 2.2 lbs)
Kosher salt and freshly ground black pepper, to taste
2 tbsp (30 ml) vegetable oil
2 large carrots (approx. 150 g), small dice
1 cup (240 ml) chicken broth
1 cup (240 ml) coconut milk
3 cups (90 g) fresh spinach
¼ cup (15 g) fresh coriander, chopped

PRODUCTS USED

Vegetable Tikka Masala All Natural Indian Entrée

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1
Season the Chicken: Generously season the bone-in, skin-on chicken thighs on all sides with kosher salt and freshly ground black pepper.
2
Brown the Chicken: Heat the vegetable oil in a large dutch oven or deep sauté pan with a tight-fitting lid over medium-high heat. Place the chicken thighs skin-side down and sear undisturbed for about 3 minutes until the skin turns golden and crisp. Flip and brown the other side for another 2–3 minutes. Transfer the browned chicken to a plate and set aside.
3
Sauté the Aromatics: In the same pan, add the diced carrots to the rendered pan drippings. Sauté over medium heat until tender, approximately 8 minutes.
4
Braise in Masala: Return the chicken thighs to the pan along with the Tasty Bite Vegetable Tikka Masala, chicken broth, and coconut milk. Bring the mixture to a gentle boil, then reduce the heat to low, cover with the lid, and simmer for 25–30 minutes until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C).
5
5. Wilt Greens & Serve: Uncover the pan and gently fold in the fresh spinach, cooking for about 1 minute until tender and wilted into the sauce. Garnish generously with fresh chopped coriander and serve immediately over warm basmati rice.