Ingredients:

  • 1 tbsp vegetable oil (15 ml)
  • 1 small onion, finely chopped (approx. 100g)
  • 2 cloves garlic, minced
  • 1 inch ginger, grated (approx. 1 tbsp)
  • 1 tbsp tomato puree (15g)
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/4 tsp chili powder (or to taste)
  • 1/2 cup crushed tomatoes (120ml)
  • 1/4 cup coconut milk (60ml)
  • Salt and pepper to taste
  • 2 cooked chicken breasts, shredded or diced (approx. 250-300g)
  • 1 head of butter lettuce, leaves separated and washed
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup plain yogurt or Greek yogurt (optional)
  • 1 lime, cut into wedges (for serving)

Instructions:

  1. Heat oil in a skillet over medium heat. Sauté onion until softened. Add garlic and ginger, cook until fragrant.
  2. Stir in tomato puree, garam masala, turmeric, and chili powder. Cook for one minute. Add crushed tomatoes and simmer.
  3. Stir in coconut milk and season with salt and pepper. Simmer until the sauce thickens slightly.
  4. Add the shredded or diced chicken to the sauce and stir to coat. Heat through until chicken is warmed. Ensure the chicken reaches an internal temperature of 165°F (74°C).
  5. Spoon the chicken tikka masala mixture into butter lettuce leaves.
  6. Garnish with cilantro, a dollop of yogurt (if using), and a squeeze of lime. Serve immediately.