Chicken Tikka Masala

Chicken Tikka Masala Recipe

 

Chicken Tikka Masala Recipe
Serves 4
Chicken marinated in yogurt and spices.
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Prep Time
1 hr 15 min
Cook Time
1 hr
Total Time
2 hr 12 min
Prep Time
1 hr 15 min
Cook Time
1 hr
Total Time
2 hr 12 min
504 calories
18 g
225 g
34 g
33 g
17 g
525 g
1635 g
9 g
0 g
15 g
Nutrition Facts
Serving Size
525g
Servings
4
Amount Per Serving
Calories 504
Calories from Fat 302
% Daily Value *
Total Fat 34g
53%
Saturated Fat 17g
83%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 225mg
75%
Sodium 1635mg
68%
Total Carbohydrates 18g
6%
Dietary Fiber 4g
15%
Sugars 9g
Protein 33g
Vitamin A
62%
Vitamin C
56%
Calcium
16%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Marinade
  1. 1 cup plain yogurt, whisked until smooth
  2. 1 tablespoon grated fresh ginger
  3. 3 cloves garlic, finely minced
  4. 1 teaspoon kosher salt
  5. 1/2 teaspoon freshly ground black pepper
  6. 1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
Sauce
  1. 2 teaspoons olive oil
  2. 3 tablespoons butter
  3. 6 cloves garlic, minced
  4. 2-inch thumb ginger, grated or minced
  5. 2 serrano or jalapeno peppers, minced (seeds removed if you don't want it spicy)
  6. 2 tablespoons tomato paste
  7. 4 teaspoons ground turmeric
  8. 2 teaspoons ground coriander
  9. 2 teaspoons ground cumin
  10. 2 teaspoon garam masala
  11. 2 teaspoons paprika
  12. 4 large tomatoes, diced
  13. 1 1/2 teaspoons kosher salt
  14. 1 to 2 cups water
  15. 1/2 cup heavy cream
  16. Chopped, fresh cilantro, for garnish
Instructions
  1. For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator overnight.
  2. For the sauce: When you’re ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the ginger, garlic and peppers. Saute until tender. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the turmeric, garam masala, cumin, coriander, and the paprika and saute for about 1 minute to draw out their flavors.
  3. Add the tomatoes, salt, and 1 cup water. Bring to a boil, lower heat to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
  4. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it’s charred, about 2 minutes on each side. Grilling gives the chicken a nice smokey taste, but you can also bake or pan fry the chicken as well.
  5. Pour the sauce into a food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring to a boil. Add the chicken. Turn the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
Adapted from Food Network
beta
calories
504
fat
34g
protein
33g
carbs
18g
more
Adapted from Food Network
Preston Cooks For You http://prestoncooks.com/