Chicken Tikka Masala

• servings: 5 servings
• active time: 10 minutes
• total time: 6 hours 35 minutes

Ingredients

2 lbs chicken breasts (cut into cubes)

3/4 cup greek yogurt (plain)

1 1/2 tbsp garam masala

1 tbsp coriander

1 1/2 tbsp salt

1/2 tbsp ground turmeric

1/2 tbsp paprika

1/2 tbsp ground ginger

1/2 tbsp ground cumin

2 tbsp ghee (can replace with butter or another oil of your choice)

1 tbsp grated ginger

1 onion (finely chopped)

5 cloves garlic (finely chopped)

1 tbsp ground cumin

1 tbsp ground turmeric

1 tbsp ground fenugreek

1 can tomato puree

1 can evaporated milk (can replace with coconut milk)

salt (to taste)

cayenne pepper (to taste)

cilantro (chopped, optional)

Directions

For the Chicken

Combine all of the ingredients in a plastic bag or a large bowl with a lid.

Shake the bag or stir everything together and let it marinate all night.

Once marinated, cook the chicken in a skillet with one tablespoon of oil or butter until it is cooked through. Set aside

For the sauce

Add the ghee to a hot skillet with the onion and saute for about 3 minutes.

Add the ginger and cook for one additional minute.

Add the garlic and let caramelize over medium heat for approximately 5 minutes.

Add the rest of the spice and the tomato puree and let reduce for approximately 15 minutes.

Add the evaporated milk.

At this point, you can use an immersion blender or a standard blender to blend the sauce so that it is extra smooth, although this is not required.

Add the chicken to the skillet with the sauce and let cook for 10 additional minutes.

Serve hot with rice.

Nutrition

• Serving Size: 1 Person
• Calories: 432 kcal
• Total Fat: 17 g
• Saturated Fat: 8 g
• Cholesterol: 153 mg
• Sodium: 2407 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 3 g
• Total Sugars: 10 g
• Protein: 48 g