Chicken Tikka Masala
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 470 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 85 milligrams
- Sodium
- 850 milligrams
- Carbohydrates
- 62 grams
- Dietary Fiber
- 8 grams
- Protein
- 24 grams
- Sugar
- 9 grams
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
Ingredients
1/2 cup sour cream
1 tablespoon mild or hot curry powder
1 1/2 teaspoons paprika
Kosher salt
1 pound boneless skinless chicken thighs, excess fat trimmed
3 cloves garlic, roughly chopped
One 1/2-inch piece ginger, roughly chopped
1 small onion, roughly chopped
1 tablespoon vegetable oil
2 teaspoons garam masala
One 28-ounce can no-salt-added tomato puree
2 cups cauliflower florets
2 tablespoons unsalted butter
3 tablespoons chopped fresh cilantro, plus more for garnish
6 cups cooked brown rice, for serving
Lemon wedges, for serving
Directions
- Mix 2 tablespoons of the sour cream, 1/2 teaspoon of the curry powder, 1/2 teaspoon of the paprika and 1/4 teaspoon salt in a medium bowl. Add the chicken thighs and toss to evenly coat. Cover the bowl and marinate for 30 minutes at room temperature.
- Meanwhile, pulse the garlic, ginger, onions and 2 tablespoons water in a food processor until smooth. Heat the vegetable oil in a 6-quart Dutch oven or large pot over medium-high heat. Add the onion mixture, the remaining 2 1/2 teaspoons curry powder, the garam masala and the remaining 1 teaspoon paprika. Cook, stirring occasionally, until the mixture starts to stick and brown on the bottom of the pan, about 4 minutes. Add the tomato puree, 1 cup water, the cauliflower and 2 teaspoons salt. Cover partially with a lid and simmer gently until the cauliflower is tender, 25 to 30 minutes.
- Meanwhile, preheat the broiler with a rack positioned about 4 inches from the heat source. Line a baking sheet with foil. Arrange the chicken thighs in one layer. Broil 8 to 10 minutes, flipping halfway through. The chicken should be browned and just cooked through (if it chars too much, lower the rack). Cut into large chunks.
- Once the cauliflower is cooked, remove from the heat and stir in the chicken, the remaining 6 tablespoons of sour cream, the butter and cilantro. Divide the rice, tikka masala and lemon wedges evenly among six bowls. Garnish with cilantro.