chicken tikka masala
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 741.1
- Total Fat: 56.6 g
- Cholesterol: 243.4 mg
- Sodium: 561.9 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 3.5 g
- Protein: 31.3 g
View full nutritional breakdown of chicken tikka masala calories by ingredient
Introduction
I don't know of this is traditional or not, but it's a pretty close approximation to what you find in most indian restaurants I don't know of this is traditional or not, but it's a pretty close approximation to what you find in most indian restaurantsNumber of Servings: 8
Ingredients
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Garlic, 6 cloves
Ginger Root, 4 tsp
ground tumeric, 4 tsp
garam marsala, 2 tsp
ground Coriander, 2 tsp
Ground Cumin, 2 tsp
salt, 2 tsp
Yogurt, plain, whole milk, 1.5 cup (8 fl oz)
Chicken Breast (raw, boneless, skinless), 2 lbs
Onion yellow, 1 small, thinly sliced
8 cardamom pods, crushed
Ghee, 3 tbsp (or butter)
Tomato Paste, 0.25 cup
28-oz can of tomatoes
Heavy Whipping Cream, 16 fl oz
Chopped cilantro, 3/4 cup
Red Pepper Flakes, 2 tsp -2 tbls to taste
Salt to taste
White Pepper to taste
Tips
Recipe requires you to marinate the chicken breasts 2-6 hours before you start.
If you're not comfortable with indian cooking, don't worry. If you've ever made an Italian tomato sauce, the technique is similar. Essentially, you're making a creamy tomato sauce with Indian spices of tumeric, garam masala, coriander and cumin instead of the a creamy tomato sause with the Italian spices of basil, oregano.
Directions
You'll make a spice mixture and divide it in two.
You'll make a marinade for the chicken.
Then, when the chicken is done marinating, you'll make the sauce.
Here goes:
Put the tumeric, garam masala, coriander, salt, pepper flake and cumin in the same bowl and mix thoroughly
Grate the garlic and ginger root and add to the same bowl and mix thoroughly.
Divide that spice mix evenly into two bowls.
In another bowl, pour in the yogurt. Add one of the bowls of spice mix and stir until combined.
Add the chicken to the yogurt mixture, cover and marinade in the refrigerator for 4-6 hours.
Cover the other bowl of spice mixture and put that in the fridge until you need it later.
When the chicken is ready, take it out of the refrigerator and let it rest on the counter for about 10-15 minutes. Preheat the oven for broiling.
Time to make the sauce. We're going to layer in flavors on flavors.
In a large pot over medium to medium-high heat, add the Ghee and then the onions, until onions are soft, about 3 mins.
Add tomato paste, stir and cook for 4-5 mins until paste gets dark.
Add the other half of the spice mix, stir to combine and cook 5-7 minutes.
Add the canned tomatoes. If you like it smooth, use crushed tomatoes. If you like it a little chunky, use whole tomatoes and break them up by hand. Cook that for about 10 minutes.
While that's going on, put the chicken under the broiler until it starts to char on top, about 10 minutes.
Add the cream, bring to a boil then reduce to a simmer and cook for another 10 minutes.
While that's going, cut up the chicken into bite sized pieces. The chicken will not be cooked through, but don't worry.
Add the cilantro and stir.
Right now, it should be tasting like tikka masala. Add salt and white pepper to taste. When done, add the chicken to the sauce and continue a gentle simmer for 15-20 minutes, until the chicken is done.
Serving Size: eight servings
Number of Servings: 8
Recipe submitted by SparkPeople user TPADOVANO.
You'll make a marinade for the chicken.
Then, when the chicken is done marinating, you'll make the sauce.
Here goes:
Put the tumeric, garam masala, coriander, salt, pepper flake and cumin in the same bowl and mix thoroughly
Grate the garlic and ginger root and add to the same bowl and mix thoroughly.
Divide that spice mix evenly into two bowls.
In another bowl, pour in the yogurt. Add one of the bowls of spice mix and stir until combined.
Add the chicken to the yogurt mixture, cover and marinade in the refrigerator for 4-6 hours.
Cover the other bowl of spice mixture and put that in the fridge until you need it later.
When the chicken is ready, take it out of the refrigerator and let it rest on the counter for about 10-15 minutes. Preheat the oven for broiling.
Time to make the sauce. We're going to layer in flavors on flavors.
In a large pot over medium to medium-high heat, add the Ghee and then the onions, until onions are soft, about 3 mins.
Add tomato paste, stir and cook for 4-5 mins until paste gets dark.
Add the other half of the spice mix, stir to combine and cook 5-7 minutes.
Add the canned tomatoes. If you like it smooth, use crushed tomatoes. If you like it a little chunky, use whole tomatoes and break them up by hand. Cook that for about 10 minutes.
While that's going on, put the chicken under the broiler until it starts to char on top, about 10 minutes.
Add the cream, bring to a boil then reduce to a simmer and cook for another 10 minutes.
While that's going, cut up the chicken into bite sized pieces. The chicken will not be cooked through, but don't worry.
Add the cilantro and stir.
Right now, it should be tasting like tikka masala. Add salt and white pepper to taste. When done, add the chicken to the sauce and continue a gentle simmer for 15-20 minutes, until the chicken is done.
Serving Size: eight servings
Number of Servings: 8
Recipe submitted by SparkPeople user TPADOVANO.