Marinara Makeover Chicken Tikka Masala
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 410
- Total Fat
- 18
- Saturated Fat
- 9
- Carbohydrates
- 20
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 40
- Cholesterol
- 154
- Sodium
- 832
- Total: 4 hr 35 min (includes marinating time)
- Active: 25 min
Ingredients
2 cups whole milk yogurt
3 tablespoons hot curry powder
1 heaping tablespoon grated fresh ginger
6 cloves garlic, minced
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons unsalted butter
1 medium onion, chopped
One 24-ounce jar marinara
1 1/2 cups half-and-half
Kosher salt
Chopped fresh cilantro, for serving
Steamed basmati rice or naan, for serving
Directions
- Whisk together the yogurt with half of the curry powder, ginger and garlic in a large bowl. Coat the chicken in the curried yogurt mixture, cover and refrigerate for at least 4 hours and up to overnight.
- Preheat the broiler to high. Line a rimmed baking sheet with foil. Arrange the chicken on the prepared baking sheet and broil until blackened in spots and about three-quarters of the way cooked through, about 10 minutes.
- Meanwhile, melt the butter in a large pot over medium-high heat. Add the onion and remaining curry powder, ginger and garlic. Cook, stirring, until the onion turns translucent, soft and fragrant, about 5 minutes. Add the broiled chicken, any collected juices from the baking sheet and the marinara and bring to a boil. Reduce to a simmer and cook for 5 minutes. Stir in the half-and-half and season to taste with salt.
- Sprinkle with cilantro and serve with basmati rice or naan.