Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.25 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 1 tablespoon olive oil; 1 yellow onion (chopped); 2 clove garlic (minced); 1 fresh ginger (grated); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon turmeric powder; 0.5 teaspoon garam masala; 0.25 teaspoon cayenne pepper; 1 can crushed tomatoes; 0.5 cup chicken broth; 0.5 cup heavy cream; 0.25 cup fresh cilantro (chopped); 1 cup basmati rice (uncooked); 2 cup water; 2 piece naan bread

Succulent chicken pieces bathed in a creamy, spiced tomato sauce, a vibrant and aromatic dish. Served traditionally with fluffy basmati rice and warm naan bread.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 4
Cuisine: Indian
Difficulty: Medium
Cost: $4.30/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1.25 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
1 tablespoon olive oil
1 yellow onion (chopped)
2 clove garlic (minced)
1 fresh ginger (grated)
1 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon turmeric powder
0.5 teaspoon garam masala
0.25 teaspoon cayenne pepper
1 can crushed tomatoes
0.5 cup chicken broth
0.5 cup heavy cream
0.25 cup fresh cilantro (chopped)
1 cup basmati rice (uncooked)
2 cup water
2 piece naan bread

Instructions

Cook basmati rice: Rinse 1 cup uncooked basmati rice thoroughly. Combine with 2 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Cook chicken: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add 1 1/4 pounds chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pan and set aside.
Sauté aromatics: Add 1 chopped yellow onion to the pan and cook until softened, about 3-5 minutes. Stir in 2 minced cloves garlic and 1 grated inch fresh ginger; cook for 1 minute until fragrant.
Add spices: Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala, and 1/4 teaspoon cayenne pepper (if using). Cook for 30 seconds until fragrant.
Simmer sauce: Pour in 1 can crushed tomatoes and 1/2 cup chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Return the cooked chicken to the sauce.
Finish and serve: Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and tender. Stir in 1/2 cup heavy cream and 1/4 cup chopped fresh cilantro. Taste and adjust seasoning as needed. Serve hot with basmati rice and warm naan bread, garnished with extra fresh cilantro.

Notes

Marinating the chicken in plain yogurt and some of the spices for at least 30 minutes (or overnight) will add extra tenderness and flavor to the dish. To warm naan bread, toast lightly in a dry skillet or microwave briefly.

Nutrition (per serving)

Calories: 590
Protein: 42.1 g
Carbohydrates: 58.7 g
Fat: 20.3 g
Fiber: 6.8 g
Sodium: 750 mg
Saturated Fat: 9.8 g
Sugar: 6.2 g
Cholesterol: 170 mg