Chicken Tikka Masala
Servings: 4 servings
Calories: 522cal
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
Marinade
- ½ cup plain Greek yogurt
- 3 Tablespoons minced garlic
- 2 Tablespoons lemon juice
- 1 Tablespoon ginger paste
- 1 ½ teaspoons salt
- 1 ½ teaspoons cumin
- 2 teaspoons garam masala
- 1 ½ teaspoons paprika
Sauce
- 1 cup diced onion
- 3 Tablespoons minced garlic
- 1 ½ teaspoons cumin
- 2 Tablespoons ginger paste
- 2 teaspoons paprika
- 2 teaspoons turmeric
- 2 teaspoons ground coriander
- 2 Tablespoons lemon juice
- 2 teaspoons garam masala
- 2 teaspoons chili powder
- 24 ounces tomato sauce three 8 ounce cans
- 1 cup heavy whipping cream
Instructions
- Cut chicken into cubes.
- In a large bowl, combine all marinade ingredients.
- Add chicken to marinade, ensuring all pieces are submerged. Marinate in the refrigerator for 2 hours.
- Cook marinated chicken in a large heavy bottomed skillet over medium-high heat, turning pieces, for about 7-10 minutes. Remove chicken from pan and set aside.
- To the pan over medium-high heat, add all the sauce ingredients except tomato sauce and cream. Stir to combine. Add tomato sauce and cream and stir again.
- Add chicken back to the pan and simmer for another 5 minutes.
Notes
- You can use either boneless skinless chicken breasts as we did, or use skinless chicken thighs. Trim the excess fat off the chicken breasts before cutting them into cubes.
- Marinate the chicken for at minimum 2 hours or up to 24 hours.
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave.
Nutrition
Serving: 1serving | Calories: 522cal | Carbohydrates: 24g | Protein: 45g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 177mg | Sodium: 1930mg | Potassium: 1462mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2846IU | Vitamin C: 27mg | Calcium: 155mg | Iron: 5mg
