How to Make Chicken Tikka Masala with Sweet Potato
I make chicken tikka masala with sweet potato by roasting the sweet potatoes first. It adds a nice caramelized flavor and makes them super tender in the curry. Just add them in with the chicken during the final simmer.
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Skip the heavy cream and use coconut milk instead for a healthier twist and a richer taste. Add the sweet potatoes early so they are fully cooked and melt in your mouth.
First, marinate the chicken in yogurt and spices like cumin, coriander, and turmeric for at least an hour. Roast the chicken until it's nearly cooked and set aside. In a large pan, saut茅 onions, garlic, and ginger until fragrant, then add diced sweet potatoes and cook until slightly tender. Pour in canned tomatoes, heavy cream, and the chicken, letting it simmer until everything is well cooked and the sweet potatoes are soft. Garnish with cilantro and serve with naan or rice!
Sweet potatoes in chicken tikka masala? Just make sure to cut the sweet potatoes into small cubes so they cook evenly and blend well with the sauce.
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