Chicken tikka masala
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Marinade:1 cup plain non-fat yogurt2 Tbsp lemon juice2 tsp ground cumin1-2 tsp ground red pepper (cayenne)2 tsp fresh ground black pepper1 tsp ground cinnamon1/2 tsp kosher salt1 Tbsp minced ginger root1-1/2 lbs boneless skinless chicken breast, cut into 1 inch cubesSauce:1 Tbsp unsalted butter2 cloves garlic, minced1 jalapeno chile, minced2 tsp ground coriander1 tsp ground cumin1 tsp paprika1 tsp garam masala (Raley's carries the McCormick brand)1/2 tsp kosher salt1 8oz can tomato sauce (no salt added)1 cup fat free half and half1/4 cup chopped fresh cilantro
1. Marinade: combine everything but the chicken in a gallon freezer bag; add chicken and mix thoroughly; marinate in refrigerator for one hour.
2. After marinating the chicken a half hour, begin making the sauce. Melt butter in a large skillet over medium heat, add garlic and jalapeno, then cook 1 minute.
3. Stir in coriander, cumin, paprika, garam masala and salt.
4. Stir in tomato sauce, simmer 15 minutes, then gradually stir in half and half; simmer until sauce thickens...about 5 minutes.
5. Meanwhile, heat broiler to high.
6. Prepare a lipped baking sheet (I use a jelly roll pan) with aluminum foil and lightly spray with Pur or other cooking spray. Spread chicken cubes on the pan in a single layer.
7. Broil for 4 minutes, stir, then broil for additional 4 minutes or until done.
8. Add chicken to sauce, simmer 5 minutes
9. Serve with basmati rice, naan or pita bread.
If you like spicy, use 2 tsp cayenne. If you like a milder taste, use 1 tsp or less. Use the naan or pita bread to dip into the sauce...so delicious!!
Note: The prep time includes marinade time. It actually takes much shorter time than prep plus cooking time since you start the sauce while the chicken is marinating. Total time for this recipe is 75 minutes...30 minutes when you're not doing anything except waiting for the chicken to marinate! That's a good time to prep a veggie side dish.
Number of Servings: 4
Recipe submitted by SparkPeople user MONYEE.
2. After marinating the chicken a half hour, begin making the sauce. Melt butter in a large skillet over medium heat, add garlic and jalapeno, then cook 1 minute.
3. Stir in coriander, cumin, paprika, garam masala and salt.
4. Stir in tomato sauce, simmer 15 minutes, then gradually stir in half and half; simmer until sauce thickens...about 5 minutes.
5. Meanwhile, heat broiler to high.
6. Prepare a lipped baking sheet (I use a jelly roll pan) with aluminum foil and lightly spray with Pur or other cooking spray. Spread chicken cubes on the pan in a single layer.
7. Broil for 4 minutes, stir, then broil for additional 4 minutes or until done.
8. Add chicken to sauce, simmer 5 minutes
9. Serve with basmati rice, naan or pita bread.
If you like spicy, use 2 tsp cayenne. If you like a milder taste, use 1 tsp or less. Use the naan or pita bread to dip into the sauce...so delicious!!
Note: The prep time includes marinade time. It actually takes much shorter time than prep plus cooking time since you start the sauce while the chicken is marinating. Total time for this recipe is 75 minutes...30 minutes when you're not doing anything except waiting for the chicken to marinate! That's a good time to prep a veggie side dish.
Number of Servings: 4
Recipe submitted by SparkPeople user MONYEE.
Nutritional Info Amount Per Serving
- Calories: 386.7
- Total Fat: 7.3 g
- Cholesterol: 148.7 mg
- Sodium: 1,189.2 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 2.6 g
- Protein: 60.4 g