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Chicken Tikka Masala Chili

Ingredients

  • 1 Teaspoon Salt
  • 2 Teaspoons Cumin
  • 1 Teaspoon Coriander
  • 1 Teaspoon Cardamom
  • 1/2 Teaspoon Clove
  • 1/2 Teaspoon Fenugreek
  • 1/2 Teaspoon Black Mustard
  • 1/2 Teaspoon Ajwain
  • 1 Tablespoon Brown Sugar
  • 1 Tablespoon Crushed Dried Chiles
  • 2 Pounds Chicken
  • 1 Cup Yogurt
  • 1 Tablespoon Grated Ginger
  • 1 Tablespoon Grated Garlic
  • Salt/Pepper
  • 1 Large Onion sliced into rounds
  • 1 Large Onion diced
  • 1 Bell Pepper diced
  • 5 Jalapenos diced
  • 3 Cloves Garlic grated
  • 1 Thumb Ginger grated
  • 2 28 Ounce Can Crushed Tomatoes
  • 1 14 Ounce Can Coconut Milk
  • 1 14 ounce Can Small White Beans
  • 1 Small Head Cauliflower
  • Cilantro
  • Naan

Instructions

  • Dry toast spices. Grind the spices to a powder.
  • Marinade 2 pounds chicken in half the above curry powder, 1 cup of yogurt, 1 tablespoon each ginger and garlic, and some salt. After a few hours or overnight, grill the chicken. Also grill some onions that have been salted and lightly brushed with butter.
  • saute some onion, bell pepper, and jalapeno until lightly browned. Toss in ginger, garlic, and the rest of the curry powder. Cook about 3 minutes. Add in 2 large (28oz) cans of diced tomatoes and 1 regular sized (14oz?)can of coconut milk. Stir well and bring to a simmer. Chop up the grilled chicken and onions and toss them into the pot. Add in a can of small white beans and a small head of cauliflower chopped up nice. Simmer about a half hour before serving. Top with cilantro.
  • Notes