Food name


**Coconut Chicken Tikka Masala with Pan-Fried Courgette** *Servings: 4*


For Chicken Tikka Marinade: - 1.5 lbs (700g) boneless chicken breast, cut into bite-sized pieces - 1 cup coconut cream - 1/2 cup plain yogurt - 2 tablespoons lemon juice - 2 tablespoons ginger-garlic paste - 1 tablespoon garam masala - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt, to taste For the Sauce: - 2 tablespoons oil (coconut oil or vegetable oil) - 1 large onion, finely chopped - 1 teaspoon ginger-garlic paste - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon paprika - 1 teaspoon turmeric - 1 teaspoon garam masala - 1/2 teaspoon ground cinnamon - 1/2 teaspoon cayenne pepper (adjust to taste) - 1 can (14 oz/400g) diced tomatoes - Salt, to taste - 1 cup coconut cream For Pan-Fried Courgette: - 2 medium courgettes (zucchinis), sliced into rounds - 2 tablespoons oil (olive oil or any cooking oil) - Salt and pepper, to taste


**Marinating the Chicken:** 1. In a bowl, combine coconut cream, yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, ground cumin, ground coriander, cayenne pepper, and salt. Mix well to form a marinade. 2. Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop. **Cooking the Chicken:** 1. Preheat your grill or oven to medium-high heat. If using an oven, preheat to 400°F (200°C). 2. Thread the marinated chicken pieces onto skewers. If using a grill, grill the chicken for about 8-10 minutes on each side until cooked and slightly charred. If using an oven, place the skewers on a baking sheet lined with parchment paper and bake for about 20-25 minutes, turning halfway through. **Preparing the Sauce:** 1. In a large skillet or pan, heat oil over medium heat. Add the chopped onions and sauté until they turn golden brown. 2. Add ginger-garlic paste and sauté for another minute until fragrant. 3. Stir in ground cumin, ground coriander, paprika, turmeric, garam masala, ground cinnamon, and cayenne pepper. Cook the spices for 1-2 minutes to release their flavors. 4. Add the diced tomatoes and a pinch of salt. Cook the mixture until the tomatoes break down and the oil starts to separate, about 5-7 minutes. 5. Pour in the coconut cream and simmer the sauce for another 5 minutes. Adjust the salt and spices according to your taste. **Pan-Frying the Courgette:** 1. In a separate pan, heat oil over medium-high heat. 2. Add the sliced courgette rounds in a single layer. Cook for about 2-3 minutes on each side until they are golden and tender. Season with salt and pepper. **Final Assembly:** 1. Once the chicken is cooked, remove the skewers and add the chicken pieces to the coconut sauce. Simmer for an additional 5-10 minutes to allow the flavors to meld together. 2. Serve the Coconut Chicken Tikka Masala over steamed rice or with naan bread, and alongside the pan-fried courgette slices. 3. Garnish with fresh chopped cilantro (coriander) before serving. Enjoy your delicious Coconut Chicken Tikka Masala with the flavorful side of pan-fried courgette!