Chicken Tikka Masala
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 272
- Total Fat
- 15
- Saturated Fat
- 4
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 23
- Cholesterol
- 83
- Sodium
- 532
- Total: 2 hr
- Active: 45 min
Ingredients
Marinade
1 small onion
1 2-inch piece of ginger
4 cloves garlic
1/4 cup plain yogurt
1/4 teaspoon cayenne pepper
1/4 teaspoon garam masala
2 pounds boneless, skinless chicken breasts, cut crosswise into thirds
Sauce
2 medium red onions
1 2.5-inch piece of ginger
4 cloves garlic
1/3 cup canola oil
1 cinnamon stick
1/2 teaspoon turmeric
1 tablespoon coriander
1 teaspoon cumin
1/4 teaspoon cayenne
1 1/2 lbs s tomatoes, puréed in a food processor, may substitute plain canned tomato purée
Salt to taste
1/2 cup heavy cream
2 tablespoons cilantro stems, optional
Directions
- Peel and chop onion, garlic, and ginger. Place in a food processor along with the yogurt, cayenne and garam masala. Process until smooth. Combine the marinade with the chicken and refrigerate at least 1 hour and up to overnight.
- Preheat oven to 350 degrees F. Once chicken has marinated, place in a single layer on a drip tray set over rimmed baking sheet (or a foil-lined baking sheet). Bake 15-20 minutes. Meanwhile, make the sauce: Peel and cut the onion into large chunks, peel and chop the ginger, and smash the garlic with a knife to remove the skin. Place the onion, ginger, and garlic in a food processor and puree, then set aside. In a medium saucepan over medium heat, add oil, followed by the cinnamon stick. Add onion mixture and stir. Add a teaspoon of salt and continue stirring.
- Continue cooking for 20 minutes until the mixture turns a light golden brown. Keep a cup of water beside the stove while the onion cooks. When the onion begins to stick, add water, about 1 teaspoon at a time, and scrape the bottom of the pan to pull up the brown bits and keep the onion from burning. Add turmeric, coriander, cumin, and cayenne; mix and cook for a minute or two. Add a bit more water and continue stirring. Stir in tomato puree and season to taste with salt. Stir in the cream, turn off the heat and set aside.
- Place cooked chicken into the sauce and gently mix in the pan over low heat. Mince cilantro stems, sprinkle on top, and serve.