Chicken Tikka Masala
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Chicken Tikka Masala calories by ingredient
Introduction
A saucy indian recipe that tastes great served over rice, or cauliflower! A saucy indian recipe that tastes great served over rice, or cauliflower!Number of Servings: 2
Ingredients
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For the Chicken
1/2 Teaspoon Garam Masala
1/8 Teaspoon Cayenne Pepper
1/2 Teaspoon Salt
Two (6 to 8-ounce) Boneless, Skinless Chicken Breasts, trimmed
1/2 Tablespoon Vegetable Oil
2 Garlic Cloves, minced
2 Teaspoons Grated or Minced Fresh Ginger
For the Sauce
One (14.5-ounce) Can Whole Tomatoes
.5 Tablespoons Vegetable Oil
1 Large Onion, minced (about 1 cup)
1 Garlic Clove, minced
1 Teaspoon Grated or Minced Fresh Ginger
1 Small Serrano Chile, stemmed, seeded, and minced
1 1/2 Tablespoons Tomato Paste
1 1/2 Teaspoons Garam Masala
1 Teaspoon Sugar
Salt
1/2 Cup Plain Yogurt
2 Tablespoons Chopped Fresh Cilantro
Steamed, chopped cauliflower
Tips
The original recipe calls for dipping the seasoned chicken breasts in yogurt, ginger and garlic before broiling. i usually skip this because it makes my house smell funny!
Directions
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.