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Chef Jessica's Tikka Masala Two Ways with Cilantro Couscous

Chef Jessica's Tikka Masala Two Ways with Cilantro Couscous

Tikka Masala


Yield: 4 servings

  • 2 tbsp butter

  • 2 tbsp olive oil or 4 tbsp olive oil to make recipe vegan

  • 1 medium white onion, cut in half and thinly sliced

  • 2 cloves garlic, minced

  • 1 tbsp finely chopped or grated fresh ginger

  • ¼ - ½ tsp cayenne (depending on how spicy you like it)

  • 2 tsp ground coriander

  • 1 tsp ground cumin

  • ½ tsp cardamom

  • ¼ tsp nutmeg

  • 2 tsp sweet paprika

  • 1 can chickpeas, drained and rinsed (19 oz) if you want to keep this dish traditional omit for meat version 

  • 1 lb boneless skinless chicken breast cubed omit for vegetarian version

  • 1 ½ cups puréed tomatoes (passata)

  • ¾ cup water

  • 1 tbsp fresh lime juice

  • 1 tsp sea salt

  • ½ tsp freshly ground black pepper

  • ½ cup full-fat coconut milk (in can)

  • ½ cup chopped cilantro


  1.  In a large non-stick frypan or large saucepan, heat oil and butter over medium heat.

  2. (For meat version ignore for vegetarian version)  add the chicken and brown on all sides, 3-4 minutes. Remove from pan onto a plate. 

  3. Add onions and cook for 5 minutes, stirring occasionally. Onions can brown slightly.

  4. Add garlic and sauté for 1 more minute.

  5. Add ginger, cayenne, coriander, cumin, cardamom, nutmeg and paprika. Stir spices into onions and cook 1 minute.

  6. (For vegetarian version( add chickpeas and stir to coat with spices, 1 minute.

  7. ( For meat version) add the chicken along with any accumulated juices on the plate

  8. Add tomato purée and water and bring to a boil.

  9. Reduce heat and simmer for 15 minutes, stirring occasionally.

  10. Add lime juice, pepper and salt; stir well and cook 1 more minute.

  11. Stir in the coconut milk and let simmer for 5 more minutes.

  12. Add chopped cilantro and stir well. Serve with couscous.

Cilantro Couscous

Yield: 4-6 servings


  • 1 cup couscous

  • 1 ½ cups vegetable stock or water

  • 1 tsp sea salt

  • 1 tsp ground coriander

  • 2 – ¼” slices of lemon

  • ½ cup chopped cilantro


  1. In medium saucepan, bring stock, salt, coriander and lemon to a boil.

  2. Add couscous and stir. Return to boil.

  3. Once boiling, cover pot with lid and remove from heat.

  4. Let rest for 5 minutes.

  5. Fluff with fork and stir in cilantro. Serve.

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