Monday, January 1, 2018

Curry Stand Chicken Tikka Masala

I've tried a LOT of different tikka masala recipes over the last few months because its one of my favorite dishes.  This is by far my favorite.  Macros for 200g are C10 F8 P49.  Everyone gobbled it up- only wishing I had made more!!

Curry Stand Chicken Tikka Masala
adapted from

1 onion, finely chopped
4 cloves garlic, minced
1 Tbs. ground cumin
1 tsp. salt
1 tsp. ground ginger
1/2 tsp cayenne pepper
1/2 tsp ground cinnamon
1/4 tsp ground turmeric
1/2 tsp curry powder
1-14 oz can tomato sauce
1 cup heavy whipping cream 
2 tsp paprika
1 Tbs. white sugar
4 chicken breasts, cut into bite-size pieces

Heat a large skillet over medium heat and spray with cooking spray. Cook onion until translucent, about 5 minutes.  Stir in garlic; cook and stir just until fragrant.  Stir cumin, salt, ginger, cayenne, curry, cinnamon and turmeric into onion mixture.  Fry until fragrant, about 2 minutes.  

Stir tomato sauce into onion mixture, bring to a boil and reduce heat to low.  Simmer for 10 minutes, then mix in cream, paprika and sugar.  Bring sauce back to simmer, stirring often until sauce is thickened, 10-15 minutes.  In a separate pan, coated with cooking spray, sear chicken until lightly browned, but still pink inside- about 3 minutes.  Transfer chicken and any juices into sauce. Simmer in sauce until no longer pink, about 30 minutes.  Adjust salt and sugar to taste.  I always serve Indian food with MKC's coconut rice . Sometimes, I even go nuts and get some of Trader Joe's frozen garlic naan- which my kids love- and serve that as well.  


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