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Chicken Tikka Masala
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Ingredients
1 cup
plain low-fat yogurt
2 cloves
garlic, minced
1 tablespoon
fresh ginger, grated
1 1/2 teaspoons
ground cumin
1 1/2 teaspoons
ground coriander
1/4 teaspoon
ground cardamom
1/4 teaspoon
cayenne pepper
1/4 teaspoon
ground turmeric
To taste
salt and pepper
2 1/2 pounds
skinless chicken thighs
2 tablespoons plus 1 teaspoon
vegetable oil
1/4 cup
blanched whole almonds
1 large
onion, chopped
2 cloves
garlic, minced
1 teaspoon
fresh ginger, minced
1 1/2 tablespoons
garam masala
1 1/2 teaspoons
pure chili powder
1/2 teaspoon
cayenne pepper
35-ounce can
peeled tomatoes, chopped
Pinch
sugar
1 cup
heavy cream
Instructions
STEP 1
Combine yogurt, garlic, ginger, and spices in a bowl.
STEP 2
Add chicken to the marinade, coat well, and refrigerate overnight.
STEP 3
Preheat broiler. Remove chicken from marinade, season, and broil until cooked through, about 12 minutes. Cut into pieces.
STEP 4
In a skillet, heat oil and cook almonds until golden, about 5 minutes. Let cool and grind in food processor.
STEP 5
In a large casserole, heat oil and cook onion, garlic, and ginger until golden, about 8 minutes. Add spices and cook for 1 minute.
STEP 6
Add tomatoes and sugar, season, and cook until sauce thickens, about 20 minutes. Stir in cream and ground almonds, cook until thickened, about 10 more minutes.
STEP 7
Mix in chicken; simmer gently for 10 minutes and serve.
Nutrition Facts
(per serving)
Calories:
2650 calories
Servings:
6 servings
Carbohydrates:
105 g
Fat:
165 g
Fiber:
12 g
Protein:
176 g
Sugar:
10 g
Meal Effort
Preparation:
20 minutes
Cook:
45 minutes
Total:
1 hrs 5 mins