Chicken Tikka Masala
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Marinade:1.5 cups plain, nonfat yogurt, whisked until smooth3/4 tsp ground ginger3 cloves garlic, mincedKosher salt and freshly ground black pepper1.75 lb boneless, skinless chicken breasts, cut into large bite-size chunksSauce:2 tbls butter2 tsp olive oil6 cloves garlic, minced1 tsp ground ginger2 tbls tomato paste2 tsp smoked paprika1 1/2 tsp garam masala1/4 tsp cayenne pepper, ground1 15 oz can diced tomatoes1 1/2 tsp kosher salt1 1/2 cups water1/2 cup light coconut milkFresh cilantro leaves, minced
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.
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.
Nutritional Info 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
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