Chicken Tikka Masala
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 344.4
- Total Fat: 15.8 g
- Cholesterol: 83.2 mg
- Sodium: 1,296.9 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 2.5 g
- Protein: 34.7 g
View full nutritional breakdown of Chicken Tikka Masala calories by ingredient
Introduction
Serve with brown rice Serve with brown riceNumber of Servings: 6
Ingredients
-
Chicken Tikka
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 tsp table salt
2 pounds boneless, skinless chicken breasts, trimmed of fat
1 cup plain no fat Greek yogurt
2 Tbs vegetable oil
2 medium cloves of agrlic cloves, minced
1 Tbs grated fresh ginger
Masala
2 Tbs vegetable oil
1 medium onion, diced finely
2 medium garlic cloves, minced
1 tsp grated fresh ginger
1 fresh serrano chile, seeded and diced
1 Tbs tomato paste
1 Tbs garam masala
1 (28 oz) can crushed tomatoes
2 tsp sugar
1/2 tsp table salt
2/3 cup half and half
1/4 cup chopped fresh cilantro leaves
Directions
For the Chicken
Combine cumin, coriander, cayenne, and salt in a small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl whisk together yogurt, oil, garlic, and ginger; set aside.
For the sauce
Heat oil in dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently,until light golden, 8 to 10 minutes. Add garlic, cinger, chile, tomato paste, and garam masala; cook, and immer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
Whiles sauce simmers, adjust oven rack to upper-middle position (about 6 inches from from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be goated with a thick layer of yogurt) and arrange on wire rack set in foil lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest part registers 160 degrees on an instant-read thermometer and eterior is lightly charred in spots, 10 to 18 minutes, flipping chicken half way through the cooking.
Let chicken rest 5 minutes. Then cut into 1-inch chunks and stir into warm sauce. Do not simmer chicken in the sauce. Stir in cilantro, adjust seasoning with salt, and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user CHEFSOPHIE.
Combine cumin, coriander, cayenne, and salt in a small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl whisk together yogurt, oil, garlic, and ginger; set aside.
For the sauce
Heat oil in dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently,until light golden, 8 to 10 minutes. Add garlic, cinger, chile, tomato paste, and garam masala; cook, and immer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
Whiles sauce simmers, adjust oven rack to upper-middle position (about 6 inches from from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be goated with a thick layer of yogurt) and arrange on wire rack set in foil lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest part registers 160 degrees on an instant-read thermometer and eterior is lightly charred in spots, 10 to 18 minutes, flipping chicken half way through the cooking.
Let chicken rest 5 minutes. Then cut into 1-inch chunks and stir into warm sauce. Do not simmer chicken in the sauce. Stir in cilantro, adjust seasoning with salt, and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user CHEFSOPHIE.