Chicken Tikka Masala
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Chicken Tikka1/2 tsp ground cumin1/2 tsp ground coriander1/4 tsp cayenne pepper1 tsp table salt2 pounds boneless, skinless chicken breasts, trimmed of fat1 cup plain no fat Greek yogurt2 Tbs vegetable oil2 medium cloves of agrlic cloves, minced1 Tbs grated fresh gingerMasala2 Tbs vegetable oil1 medium onion, diced finely2 medium garlic cloves, minced1 tsp grated fresh ginger1 fresh serrano chile, seeded and diced1 Tbs tomato paste1 Tbs garam masala1 (28 oz) can crushed tomatoes2 tsp sugar1/2 tsp table salt2/3 cup half and half1/4 cup chopped fresh cilantro leaves
For the Chicken
Combine cumin, coriander, cayenne, and salt in a 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.
For the sauce
Heat oil in dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently,until light golden, 8 to 10 minutes. Add garlic, cinger, chile, tomato paste, and garam masala; cook, and immer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
Whiles sauce simmers, adjust oven rack to upper-middle position (about 6 inches from from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be goated with a 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 part registers 160 degrees on an instant-read thermometer and eterior is lightly charred in spots, 10 to 18 minutes, flipping chicken half way through the cooking.
Let chicken rest 5 minutes. Then cut into 1-inch chunks and stir into warm sauce. Do not simmer chicken in the sauce. Stir in cilantro, adjust seasoning with salt, and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user CHEFSOPHIE.
Combine cumin, coriander, cayenne, and salt in a 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.
For the sauce
Heat oil in dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently,until light golden, 8 to 10 minutes. Add garlic, cinger, chile, tomato paste, and garam masala; cook, and immer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
Whiles sauce simmers, adjust oven rack to upper-middle position (about 6 inches from from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be goated with a 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 part registers 160 degrees on an instant-read thermometer and eterior is lightly charred in spots, 10 to 18 minutes, flipping chicken half way through the cooking.
Let chicken rest 5 minutes. Then cut into 1-inch chunks and stir into warm sauce. Do not simmer chicken in the sauce. Stir in cilantro, adjust seasoning with salt, and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user CHEFSOPHIE.
Nutritional Info Amount Per Serving
- Calories: 344.4
- Total Fat: 15.8 g
- Cholesterol: 83.2 mg
- Sodium: 1,296.9 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 2.5 g
- Protein: 34.7 g
Member Reviews