SKINNY CHICKEN TIKKA MASALA
Tender chunks of boneless chicken breast cooked in an aromatic creamy tomato sauce. Chicken tikka masala, probably the most popular dish on the menu of any Indian restaurant here in the states, but ironically this dish is claimed to be originally from Britain and is actually Britain's national dish.
Provided by Gina
Categories Dinner
Time 35m
Number Of Ingredients 14
Steps:
- Heat oil in a large heavy skillet over medium heat. Add the onions and cook until golden.
- Add the crushed ginger, stir for a few minutes then add the garlic and cook another minute. Add cumin, garam masala, turmeric, chili powder, and salt; mix well until fragrant, about 2 minutes.
- Stir in tomatoes, yogurt and milk. Simmer on low heat until sauce thickens, about 10 minutes.
- Add chicken and simmer for 10 - 15 minutes or until cooked through.
- Add a generous amount of chopped cilantro and serve with Bamati Rice or Naan.
Nutrition Facts : ServingSize 3 oz chicken & sauce, Calories 190.5 kcal, Carbohydrate 13 g, Protein 24.5 g, Fat 4.5 g, Sodium 99.5 mg, Fiber 2 g, Sugar 5 g, SaturatedFat 1 g, Cholesterol 50 mg
LOW-FAT CHICKEN TIKKA MASALA
Making your own tikka masala sauce isn't so tricky, so enjoy a lower calorie version of this favourite dish. Each serving provides 514 kcal, 24g protein, 11g carbohydrate (of which 3g sugars), 16g fat (of which 5g saturates), 3g fibre and 1.4g salt.
Provided by Emily Angle
Categories Main course
Yield Serves 4
Number Of Ingredients 14
Steps:
- For the marinated chicken, mix together all the ingredients in a bowl, cover with cling film and put in the fridge aside to marinate while you make the sauce.
- For the tikka masala sauce, bring the stock to a simmer in a saucepan. Add the sliced onions, garlic and ginger. Cut a square of baking paper or greaseproof paper large enough to cover the mixture in the pan. Push it right down to cover the onions and garlic closely, cover the pan with a lid and simmer very gently for 15 minutes.
- Remove the paper. The onions should be translucent and soft. Add the tikka spice powder, the tinned tomatoes and the chopped coriander and bring to the boil. Reduce the heat slightly and simmer briskly for 20-30 minutes, until the sauce is thickened. Season with salt and freshly ground black pepper then set aside to cool slightly.
- Meanwhile, preheat the grill to its hottest setting. Cover a baking tray with foil, and then place the marinated chicken on the tray in a single layer. Grill the chicken for 15 minutes, or until the chicken pieces are cooked through. Give the chicken a turn halfway through cooking, to ensure it's nicely browned all over.
- Using a stick blender or food processor, blend the tikka masala sauce until smooth. Return to the heat and warm through, then add the plain yoghurt. (Don't boil the sauce after you add the yoghurt or it will split.) Stir the cooked chicken pieces into the sauce and serve with brown basmati rice and a sprinkling of coriander to finish.
Nutrition Facts : Calories 514kcal, Carbohydrate 11g, Fat 16g, Fiber 3g, Protein 24g, SaturatedFat 5g, Sugar 3g
CHICKEN MURGH TIKKA MASALA - REDUCED FAT
I have revamped this a number of time and finally came up with the perfect recipe. The picture up does not do it justice and next time I make it I will post a better photo. You can make this either on a stove top or crock pot. I like the crock because the meat comes out even more tender.
Provided by deinemuse
Categories Curries
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Chicken Marinade: combine marinade recipe in a bowl or food-safe plastic bag; stir in cubed chicken, marinate in refrigerator 1-24 hours.
- Masala Sauce: Melt butter (can use sprays or I can't believe it is not butter) in a skillet or pot over medium heat, add garlic, ginger, half the onion and jalapeno; cook till soft. Move to pot or crock pot and add spices (except garam and cilantro), rest of onions, and tomatoe puree.
- On same skillet cook chicken cubes with marinade till 3/4 cooked entirely, all the way if moving to the quicker pot method. Add to pot or slow cooker with masala sauce.
- Slow cooker -- set on high for 4 hours or low for 6 hours. If pot, then cook for an additional 30 minutes on low heat.
- Add in garam masala and cream 30-45 minutes before serving for crock pot, and 10 minutes for stove top pot. Taste and add more if needed.
- Add cilantro right before serving.
Nutrition Facts : Calories 432.1, Fat 26.1, SaturatedFat 14.6, Cholesterol 155.4, Sodium 442.2, Carbohydrate 20, Fiber 3.1, Sugar 10, Protein 31.1
THE BEST CHICKEN TIKKA MASALA
Chicken Tikka Masala is thought to have been created by a Bangladeshi chef in Glasgow in the 1960s. It's a spicy, tomato-based dish seasoned with garlic, ginger, fenugreek and garam masala. In this recipe we used fenugreek leaves for their nutty and slightly minty flavor. If you can't find them, substitute dried mint leaves and a pinch of ground fenugreek. Garam masala is a popular Indian spice blend that usually includes black and white pepper, cloves, cinnamon, mace, cardamom, bay, cumin and coriander. It's pretty easy to find in your local grocery store and most national spice companies.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
- For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
- Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
- Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
- Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
- Top the chicken and sauce with cilantro. Serve with rice and naan.
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