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Bombay House Style Chicken Tikka Masala

Name: Bombay House Style Chicken Tikka Masala
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Dinner
Ingredients: 1 1/2 pounds boneless skinless chicken breasts, (cut into 1-inch chunks (about 2 large or 3 small chicken breasts)); 1 cup plain yogurt; 2 Tablespoons lemon juice; 2 garlic cloves, (minced); 2 teaspoons ground cumin; 1 teaspoon salt; 1 teaspoon cayenne pepper; 1 teaspoon black pepper; 1 teaspoon ground cinnamon; 1 teaspoon garam masala; 1 teaspoon methi powder (optional); 1/2 teaspoon ground ginger; 2 Tablespoons salted butter; 3-4 garlic cloves, (minced); 1 jalapeno, (seeds and stem removed, then finely diced); 2 teaspoons ground coriander; 2 teaspoons ground cumin; 2 teaspoons methi powder (optional); 1 teaspoon paprika; 1 teaspoon garam masala; 1/2 teaspoon salt; 1 (14.5-ounce) can tomato sauce (about 1 1/2 cups); 2 Tablespoons tomato paste; 1 1/2 to 2 cups heavy cream; 1/4 cup Chopped fresh cilantro

Chicken

Dinner

Indian

4 servings

분량

15 minutes

활동 시간

1 hour 40 minutes

총 시간

요리 시작

재료

1 1/2 pounds boneless skinless chicken breasts, (cut into 1-inch chunks (about 2 large or 3 small chicken breasts))

1 cup plain yogurt

2 Tablespoons lemon juice

2 garlic cloves, (minced)

2 teaspoons ground cumin

1 teaspoon salt

1 teaspoon cayenne pepper

1 teaspoon black pepper

1 teaspoon ground cinnamon

1 teaspoon garam masala

1 teaspoon methi powder (optional)

1/2 teaspoon ground ginger

2 Tablespoons salted butter

3-4 garlic cloves, (minced)

1 jalapeno, (seeds and stem removed, then finely diced)

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons methi powder (optional)

1 teaspoon paprika

1 teaspoon garam masala

1/2 teaspoon salt

1 (14.5-ounce) can tomato sauce (about 1 1/2 cups)

2 Tablespoons tomato paste

1 1/2 to 2 cups heavy cream

1/4 cup Chopped fresh cilantro

방향

Whisk all marinade ingredients except for the chicken together in a large glass bowl or Ziploc bag. Add chicken pieces, toss to coat, then cover or seal. Marinate for 1-2 hours.

In a large saucepan over medium heat, melt the butter. Stir in the garlic and jalapeno. Cook for 30-60 seconds until fragrant, stirring frequently. Add the coriander, cumin, methi powder, paprika, garam masala, and salt. Stir to toast the spices for another 30-60 seconds, being careful not to burn the garlic or spices. Stir in the tomato sauce and tomato paste. Bring to a simmer, then reduce the heat and gently simmer for 15 minutes until thickened.

Meanwhile, thread the chicken onto soaked skewers or shake off excess marinade and arrange in a single layer on a baking sheet lined with aluminum foil. Discard remaining marinade. Grill or broil for 5 minutes on each side until the chicken is slightly charred around the edges and cooked through.

Transfer the chicken to the simmering sauce and stir in the cream. Less cream makes the dish more spicy. More cream makes the dish more mild.

Simmer for another 10 minutes or until the sauce thickens to your liking. Transfer to a serving dish and garnish with the chopped fresh cilantro. Serve with basmati rice and garlic naan.

영양 정보

1회 제공량

칼로리

626 kcal

지방 전체

46 g

포화 지방

27 g

불포화 지방

15 g

트랜스 지방

1 g

콜레스테롤

254 mg

나트륨

1252 mg

탄수화물 전체

12 g

식이섬유

2 g

총 당류

4 g

단백질

42 g