Chicken tika masala
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 144.0
- Total Fat: 10.7 g
- Cholesterol: 43.5 mg
- Sodium: 294.2 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 0.9 g
- Protein: 5.4 g
View full nutritional breakdown of Chicken tika masala calories by ingredient
Introduction
My sister made this recipe for my whole family and it was incredible over rice and with naan bread..The sauce is delicious and my recommendation is to make a little more so you can fully enjoy the dipping potential. My sister made this recipe for my whole family and it was incredible over rice and with naan bread..The sauce is delicious and my recommendation is to make a little more so you can fully enjoy the dipping potential.Number of Servings: 6
Ingredients
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Chicken Tikka Masala
Ingredients
Marinade
1 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon grated fresh ginger
2 teaspoons cumin
1 teaspoon ground cinnamon
1 teaspoon ground cayenne pepper
1 teaspoon salt
1 1/2 pounds boneless, skinless chicken thighs cut into large cubes
Sauce
1 tablespoon butter
2 cloves garlic, minced
1 jalapeno chile, minced
2 teaspoons ground coriander
1 teaspoon cumin
1 teaspoon sweet paprika
1 teaspoon garam masala
1 teaspoon salt
1 8 oz. can tomato sauce
1 cup heavy cream
1/2 cup fresh chopped cilantro
Crushed red chile (optional, can be found in most Asian markets)
Directions
In a large bowl, combine yogurt, lemon juice, grated ginger, 2 teaspoons cumin,
cinnamon, cayenne and 1 teaspoon salt. Stir in chicken, cover, and refrigerate for at least
2 hours, but preferably overnight.
Preheat the oven to 350 F. Put chicken on a foil-lined baking sheet and cook in oven for
25 minutes, until cooked through.
Melt the butter in a large deep skillet over medium heat. Add the garlic and jalapeno and
stir for 1 minute. Stir in the ground coriander, 1 teaspoon cumin, paprika, garam masala
and 1 teaspoon salt. Add the tomato sauce and the heavy cream and stir to combine.
Reduce the heat to low and simmer gently until the sauce thickens, about 20 minutes.
Add the cooked chicken to the sauce and let simmer for another 10 minutes. Garnish with
chopped cilantro (and crushed red chile, if desired).
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user ASHBOT1000.
cinnamon, cayenne and 1 teaspoon salt. Stir in chicken, cover, and refrigerate for at least
2 hours, but preferably overnight.
Preheat the oven to 350 F. Put chicken on a foil-lined baking sheet and cook in oven for
25 minutes, until cooked through.
Melt the butter in a large deep skillet over medium heat. Add the garlic and jalapeno and
stir for 1 minute. Stir in the ground coriander, 1 teaspoon cumin, paprika, garam masala
and 1 teaspoon salt. Add the tomato sauce and the heavy cream and stir to combine.
Reduce the heat to low and simmer gently until the sauce thickens, about 20 minutes.
Add the cooked chicken to the sauce and let simmer for another 10 minutes. Garnish with
chopped cilantro (and crushed red chile, if desired).
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user ASHBOT1000.