Chicken Tikka Masala
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
For the Chicken1/2 Teaspoon Garam Masala1/8 Teaspoon Cayenne Pepper1/2 Teaspoon SaltTwo (6 to 8-ounce) Boneless, Skinless Chicken Breasts, trimmed1/2 Tablespoon Vegetable Oil2 Garlic Cloves, minced2 Teaspoons Grated or Minced Fresh GingerFor the SauceOne (14.5-ounce) Can Whole Tomatoes.5 Tablespoons Vegetable Oil1 Large Onion, minced (about 1 cup)1 Garlic Clove, minced1 Teaspoon Grated or Minced Fresh Ginger1 Small Serrano Chile, stemmed, seeded, and minced1 1/2 Tablespoons Tomato Paste1 1/2 Teaspoons Garam Masala1 Teaspoon SugarSalt1/2 Cup Plain Yogurt2 Tablespoons Chopped Fresh CilantroSteamed, chopped cauliflower
Make the chicken
1. Combine the garam masala, cayenne, and salt in a bowl. Pat the chicken dry with paper towels, then coat the chicken thoroughly with the spices, pressing to help them adhere. Place the chicken on a plate, cover, and refrigerate for 30 to 60 minutes.
Make the sauce
1. Process the tomatoes with their juice in a food processor until pureed, about 15 seconds. Heat the oil in large saucepan over medium heat until shimmering. Add the onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in the garlic, ginger, chile, tomato paste, and garam masala and cook until fragrant, about 30 seconds.
2. Stir in the processed tomatoes, sugar, and 1/4 teaspoon salt, and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, for 15 minutes. Off the heat, stir in the yogurt and cover to keep warm.
3. Meanwhile, adjust an oven rack to be 6 inches from the broiler element, and heat the broiler. Line a rimmed baking sheet with foil and top with a wire rack. Broil the chicken until the exterior is lightly charred in spots and the thickest part of the breasts registers 160 to 165 degrees on an instant-read thermometer, 10 to 18 minutes, flipping the chicken halfway through cooking.
4. Let the chicken rest for 5 minutes, then cut into 1-inch chunks. Stir the chicken pieces into the warm sauce (do not simmer the chicken in the sauce). Stir in the cilantro, season with salt to taste, and serve.
Serving Size: 1 breast sliced, with a cup of sauce, and 2 cups steamed cauliflower
Number of Servings: 2
Recipe submitted by SparkPeople user WEDNESDAYB.
1. Combine the garam masala, cayenne, and salt in a bowl. Pat the chicken dry with paper towels, then coat the chicken thoroughly with the spices, pressing to help them adhere. Place the chicken on a plate, cover, and refrigerate for 30 to 60 minutes.
Make the sauce
1. Process the tomatoes with their juice in a food processor until pureed, about 15 seconds. Heat the oil in large saucepan over medium heat until shimmering. Add the onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in the garlic, ginger, chile, tomato paste, and garam masala and cook until fragrant, about 30 seconds.
2. Stir in the processed tomatoes, sugar, and 1/4 teaspoon salt, and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, for 15 minutes. Off the heat, stir in the yogurt and cover to keep warm.
3. Meanwhile, adjust an oven rack to be 6 inches from the broiler element, and heat the broiler. Line a rimmed baking sheet with foil and top with a wire rack. Broil the chicken until the exterior is lightly charred in spots and the thickest part of the breasts registers 160 to 165 degrees on an instant-read thermometer, 10 to 18 minutes, flipping the chicken halfway through cooking.
4. Let the chicken rest for 5 minutes, then cut into 1-inch chunks. Stir the chicken pieces into the warm sauce (do not simmer the chicken in the sauce). Stir in the cilantro, season with salt to taste, and serve.
Serving Size: 1 breast sliced, with a cup of sauce, and 2 cups steamed cauliflower
Number of Servings: 2
Recipe submitted by SparkPeople user WEDNESDAYB.
Nutritional Info Amount Per Serving
- Calories: 420.8
- Total Fat: 10.4 g
- Cholesterol: 68.4 mg
- Sodium: 1,298.1 mg
- Total Carbs: 49.2 g
- Dietary Fiber: 14.7 g
- Protein: 39.8 g
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