My Chicken Tikka Masala
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 123.8
- Total Fat: 3.0 g
- Cholesterol: 10.2 mg
- Sodium: 211.6 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 0.9 g
- Protein: 11.2 g
View full nutritional breakdown of My Chicken Tikka Masala calories by ingredient
Introduction
I halved all the ingredients except the chicken...I am using 75% of the chicken that the original stipulated. I halved all the ingredients except the chicken...I am using 75% of the chicken that the original stipulated.Number of Servings: 6
Ingredients
-
6 boneless, skinless chicken tenderloins cut into cubes
1 medium onion
1 tbsp fresh ginger
1 can (14.5 oz) of tomato puree
3/4 cup plain yogurt
1 tbsp olive oil
1 tbsp garam masala
1/2 tsp tumeric powder
1/2 tbsp cumin
1/4 tbsp paprika
1 tsp salt or to taste
3/8 tsp cinnamon
3/8 ground black pepper
1/2 to 1 1/2 tsp cayenne pepper (Depending on heat preference)
1 bay leaf
1 1/2 tbsp cornstarch
lemon juice fromf 1/2 of of a small lemon
chopped cilantro from topping
Directions
Instructions:
Place everything up to the bay leaves in a large bowl. With a spatula, stir to combine everything and make sure the chicken is coated well.
Gently place the mixture in the insert of the crockpot and add the two bay leaves.
Cover and cook for 8 hours on low (or 4 hours on high).
When done, in a medium bowl, whisk together heavy cream and corn starch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up. Squeeze half a lemon over the mixture then stir to incorporate.
Serve hot over a bed of white (or brown) rice.
Store leftovers in an airtight container in the fridge for up to 5 days.
Serving Size: 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RARANAPOLES.
Place everything up to the bay leaves in a large bowl. With a spatula, stir to combine everything and make sure the chicken is coated well.
Gently place the mixture in the insert of the crockpot and add the two bay leaves.
Cover and cook for 8 hours on low (or 4 hours on high).
When done, in a medium bowl, whisk together heavy cream and corn starch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up. Squeeze half a lemon over the mixture then stir to incorporate.
Serve hot over a bed of white (or brown) rice.
Store leftovers in an airtight container in the fridge for up to 5 days.
Serving Size: 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RARANAPOLES.