Chicken Tikka Masala
- Number of Servings: 4
Ingredients
Marinade:1 lb. chicken thighs, cut into 1" pieces1/2 tsp. ground cumin1/2 tsp. ground coriander3/4 c. plain yogurt (not nonfat)2 garlic cloves, smashed and peeled1 tbsp. canola oilJuice of one lime3/4 tsp. salt1/4 tsp. pepper1/4 tsp. cayenne pepper1/4 tsp. garam masala1/2 tsp. turmeric1 inch piece fresh ginger, peeledRemaining ingredients:1 tbsp. canola oil1 medium onion, chopped2 cloves garlic, minced1 tbsp. fresh ginger, minced1 tbsp. garam masala1 tsp. curry powder1 tsp. ground cumin1/4 tsp. cayenne pepper (or more, if you're feelin' frisky)1 1/4 tsp. kosher salt1/4 tsp. black pepper28 oz. diced tomatoes (undrained)3/4 cup half and half cream1 lime, sliced into wedges4 cups of cooked brown rice (cooked in chicken broth for best flavor)
Put all marinade ingredients, minus the chicken, in a blender and blend until completely smooth, about 30 seconds. Pour over chicken and stir to coat. Cover and place in refrigerator and let marinade for a minimum of 2 hours.
After marinading, preheat broiler and cover a pan in aluminum foil (for easy clean up). Place chicken pieces on foil and place under the broiler for 6-8 minutes on each side, or until browned and cooked through.
Meanwhile, heat the canola oil over medium-high in a dutch oven. Add onion, garlic and ginger. Cook for 5-7 minutes or until onions are soft and translucent. Add in garam masala, curry powder, cumin, cayene pepper, salt and black pepper. Stir well to coat and cook for 30 seconds. Add in tomatoes and cream. Stir well and let simmer for 10-15 minutes. Sauce will thicken slightly (and more after removal from heat). Remove from heat, stir in chicken pieces and serve on top of bed of rice. Plate with two lime slices and squeeze onto dish before devouring.
Makes four (large!) servings. Serving equals 1 cup of rice and 1-1/2�2 cups masala sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user BACKTOHERROOTS.
After marinading, preheat broiler and cover a pan in aluminum foil (for easy clean up). Place chicken pieces on foil and place under the broiler for 6-8 minutes on each side, or until browned and cooked through.
Meanwhile, heat the canola oil over medium-high in a dutch oven. Add onion, garlic and ginger. Cook for 5-7 minutes or until onions are soft and translucent. Add in garam masala, curry powder, cumin, cayene pepper, salt and black pepper. Stir well to coat and cook for 30 seconds. Add in tomatoes and cream. Stir well and let simmer for 10-15 minutes. Sauce will thicken slightly (and more after removal from heat). Remove from heat, stir in chicken pieces and serve on top of bed of rice. Plate with two lime slices and squeeze onto dish before devouring.
Makes four (large!) servings. Serving equals 1 cup of rice and 1-1/2�2 cups masala sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user BACKTOHERROOTS.
Nutritional Info Amount Per Serving
- Calories: 581.5
- Total Fat: 20.1 g
- Cholesterol: 113.5 mg
- Sodium: 1,091.4 mg
- Total Carbs: 69.1 g
- Dietary Fiber: 8.5 g
- Protein: 33.1 g