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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 234.7
  • Total Fat: 3.5 g
  • Cholesterol: 93.0 mg
  • Sodium: 190.3 mg
  • Total Carbs: 8.3 g
  • Dietary Fiber: 1.0 g
  • Protein: 39.7 g

View full nutritional breakdown of Chicken Tikka Masala calories by ingredient
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Chicken Tikka Masala

Submitted by: SARAH2345

Introduction

Originally, this was a recipe I found on foodnetwork. I made some changes to add flavor and used ingredients I had on hand. I lightened it up some and made it less spicey for my kids. (I added cayenne pepper to my serving.) Originally, this was a recipe I found on foodnetwork. I made some changes to add flavor and used ingredients I had on hand. I lightened it up some and made it less spicey for my kids. (I added cayenne pepper to my serving.)
Number of Servings: 5

Ingredients

    Marinade:
    1.5 cups plain, nonfat yogurt, whisked until smooth
    3/4 tsp ground ginger
    3 cloves garlic, minced
    Kosher salt and freshly ground black pepper
    1.75 lb boneless, skinless chicken breasts, cut into large bite-size chunks

    Sauce:
    2 tbls butter
    2 tsp olive oil
    6 cloves garlic, minced
    1 tsp ground ginger
    2 tbls tomato paste
    2 tsp smoked paprika
    1 1/2 tsp garam masala
    1/4 tsp cayenne pepper, ground
    1 15 oz can diced tomatoes
    1 1/2 tsp kosher salt
    1 1/2 cups water
    1/2 cup light coconut milk
    Fresh cilantro leaves, minced

Directions

For the marinade:
In large bowl, mix the yogurt, ginger, garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Poke chicken with a fork, then add to marinade. Fold to cover and marinate at least 30 minutes, at most refrigerated overnight.

For the sauce:
When you're ready to make the curry, place a large skillet over medium heat, and add the butter and olive oil. When butter has melted, add the garlic, and ginger. Saute until lightly browned around the edges.

Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the paprika, garam masala, and cayenne pepper. Saute for about 1 minute to draw out their flavors.

Add the tomatoes, salt, and water. Bring to a boil, then turn down the heat to a simmer, uncovered. Cook for 20 minutes. Take the pan off the fire, and allow the sauce to cool for 5 minutes.

Meanwhile, fire up your broiler, and cover your broiler pan in foil. Pull the chicken chunks out of the marinade and place on the sheet. Place under the broiler, and cook about 7 minutes on each side, until charred. Cook's Note: Don't worry if the chicken is still a little uncooked, but very charred on the outside; you can finish cooking the chicken in the sauce.

Pour sauce into a blender or food processor, and process until smooth. Pour back into the pan, and bring back up to a boil. Add the chicken. Reduce heat to a simmer, and cook, uncovered, for about 10 minutes.

Add coconut milk and stir through. Garnish with minced fresh cilantro if you like, and serve over rice, with naan or a crusty piece of bread!


Number of Servings: 5

Recipe submitted by SparkPeople user SARAH2345.






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