Chicken Tikka Masala
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 581.5
- Total Fat: 20.1 g
- Cholesterol: 113.5 mg
- Sodium: 1,091.4 mg
- Total Carbs: 69.1 g
- Dietary Fiber: 8.5 g
- Protein: 33.1 g
View full nutritional breakdown of Chicken Tikka Masala calories by ingredient
Introduction
Don't let the long ingredient list fool you! This comes together fast and is easy to make. Don't let the long ingredient list fool you! This comes together fast and is easy to make.Number of Servings: 4
Ingredients
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Marinade:
1 lb. chicken thighs, cut into 1" pieces
1/2 tsp. ground cumin
1/2 tsp. ground coriander
3/4 c. plain yogurt (not nonfat)
2 garlic cloves, smashed and peeled
1 tbsp. canola oil
Juice of one lime
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper
1/4 tsp. garam masala
1/2 tsp. turmeric
1 inch piece fresh ginger, peeled
Remaining ingredients:
1 tbsp. canola oil
1 medium onion, chopped
2 cloves garlic, minced
1 tbsp. fresh ginger, minced
1 tbsp. garam masala
1 tsp. curry powder
1 tsp. ground cumin
1/4 tsp. cayenne pepper (or more, if you're feelin' frisky)
1 1/4 tsp. kosher salt
1/4 tsp. black pepper
28 oz. diced tomatoes (undrained)
3/4 cup half and half cream
1 lime, sliced into wedges
4 cups of cooked brown rice (cooked in chicken broth for best flavor)
Directions
Put all marinade ingredients, minus the chicken, in a blender and blend until completely smooth, about 30 seconds. Pour over chicken and stir to coat. Cover and place in refrigerator and let marinade for a minimum of 2 hours.
After marinading, preheat broiler and cover a pan in aluminum foil (for easy clean up). Place chicken pieces on foil and place under the broiler for 6-8 minutes on each side, or until browned and cooked through.
Meanwhile, heat the canola oil over medium-high in a dutch oven. Add onion, garlic and ginger. Cook for 5-7 minutes or until onions are soft and translucent. Add in garam masala, curry powder, cumin, cayene pepper, salt and black pepper. Stir well to coat and cook for 30 seconds. Add in tomatoes and cream. Stir well and let simmer for 10-15 minutes. Sauce will thicken slightly (and more after removal from heat). Remove from heat, stir in chicken pieces and serve on top of bed of rice. Plate with two lime slices and squeeze onto dish before devouring.
Makes four (large!) servings. Serving equals 1 cup of rice and 1-1/2–2 cups masala sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user BACKTOHERROOTS.
After marinading, preheat broiler and cover a pan in aluminum foil (for easy clean up). Place chicken pieces on foil and place under the broiler for 6-8 minutes on each side, or until browned and cooked through.
Meanwhile, heat the canola oil over medium-high in a dutch oven. Add onion, garlic and ginger. Cook for 5-7 minutes or until onions are soft and translucent. Add in garam masala, curry powder, cumin, cayene pepper, salt and black pepper. Stir well to coat and cook for 30 seconds. Add in tomatoes and cream. Stir well and let simmer for 10-15 minutes. Sauce will thicken slightly (and more after removal from heat). Remove from heat, stir in chicken pieces and serve on top of bed of rice. Plate with two lime slices and squeeze onto dish before devouring.
Makes four (large!) servings. Serving equals 1 cup of rice and 1-1/2–2 cups masala sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user BACKTOHERROOTS.
