Chicken Tikka Masala
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Chicken Tikka1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts , trimmed of fat1 cup plain whole-milk yogurt (see note above)2 tablespoons vegetable oil 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)1 tablespoon grated fresh ginger Masala Sauce3 tablespoons vegetable oil 1 medium onion , diced fine (about 1 1/4 cups)2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)2 teaspoons grated fresh ginger 1 fresh serrano chile , ribs and seeds removed, flesh minced (see note above)1 tablespoon tomato paste 1 tablespoon garam masala (see note above)1 (28-ounce) can crushed tomatoes 2 teaspoons sugar 1/2 teaspoon table salt 1 cup evaporated milk1/4 cup chopped fresh cilantro leaves
Serves 4-6
1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in evaporated milk and return to simmer. Remove pan from heat and cover to keep warm.
3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
Number of Servings: 5
Recipe submitted by SparkPeople user FLOWERGARDENNJ.
1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in evaporated milk and return to simmer. Remove pan from heat and cover to keep warm.
3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
Number of Servings: 5
Recipe submitted by SparkPeople user FLOWERGARDENNJ.
Nutritional Info Amount Per Serving
- Calories: 285.2
- Total Fat: 14.6 g
- Cholesterol: 37.5 mg
- Sodium: 1,045.8 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 4.3 g
- Protein: 15.3 g
Member Reviews
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HCHATTERJEE1
WW 7 pts This does NOT taste ANYTHING like chicken tikka masala.
dont cook this for an Indian and tell them it is chicken tikka masala-Just call it a chicken dish & then it is an OK dish. The marinade is very close but masala sauce is lacking in many ways. Go to an Indian website for a good recipe - 4/4/09
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CAMBRIDGERUNNER
This was amazing; however, the calories are off. The ingredient list says the chicken is 2 units of the yield from a 1 lb chicken instead of 2 lbs of breast meat. The actual calories end up being 460 per serving. However the serving size is huge! You could easily eat only half and be full. - 9/29/08