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CHICKEN TIKKA MASALA




Source of Recipe


Star of India


List of Ingredients




1 lb. of chicken breasts, without skin
3 oz. tikka paste (not included in analysis)
½ tsp garam masala
½ Tbs. dried, sweetened coconut
½ cup plain non-fat yogurt
4 tsp. vegetable oil
1 tsp. minced garlic
1 tsp. ginger
1 large onion, chopped
¼ tsp. ground turmeric
½ tsp. coriander
½ tsp. cumin
½ tsp. chili powder
1 tsp. salt
1 fully ripe red tomato (make a puree out of it)
1 cup half & half
1 Tbs. unsalted cashews

Recipe



1. Cut chicken into 1 inch cubes. Mix with yogurt and tikka paste and marinate in refrigerator for 4 - 6 hours.
2. Broil chicken in oven for 10 - 12 minutes, or until chicken is almost thoroughly cooked and starts to black on top. Rotate the pan at least once to ensure even cooking.
3. Remove from the oven and put aside while making the curry.
4. At medium temperature, heat the oil. When hot, add the onion. Stir-fry for 3 - 5 minutes, then add the ginger and garlic. Stir for 2 minutes.
5. Add the turmeric, followed by the remaining spices. Stir-fry for 2 - 3 minutes.
6. Add the tomato puree and stir briefly. Add the salt
7. Add the cashews, half & half, and chicken pieces, and cover and simmer on low heat for approximately 10 - 15 minutes.
8. Remove from heat and let cool slightly, then add coconut.
9. Serving suggestion: with rice or naan.