Chicken Tikka Masala
If you have never had curry, this is a wonderful dish to start with. It is not hot but is richly spiced and delicious.
2 Cups boneless/skinless chicken breast chunks (about 1 lb.) 1 TB. plain yogurt 1 1/2 TB. minced fresh ginger (or 1 tsp. POWDERED GINGER) 1 1/2 TB. minced fresh garlic (or 1 tsp. MINCED GARLIC) 1 TB. GARAM MASALA or SWEET CURRY POWDER 1 TB. TANDOORI SEASONING 1 1/2 tsp. GROUND CUMIN 2 TB. lemon juice (juice of 1/2 lemon) 1 TB. vegetable oil 4 tomatoes, diced (or 1 Cup canned tomato puree/sauce) 1/2 tsp. FRESHLY GROUND PEPPER 4 TB. cream (half & half or whole milk work too) 1/4 Cup water 1 TB. cashew nut paste (grind 1 TB. cashews with 1 tsp. water in a blender) 2 TB. butter 1/4-1/2 tsp. salt (to taste)
In a medium bowl, combine the chicken, yogurt, GINGER, GARLIC, GARAM MASALA or SWEET CURRY POWDER, TANDOORI SEASONING, CUMIN and lemon juice. Mix to combine. Cover and marinate in the refrigerator for a few hours or overnight.
Heat the oil over medium-high heat in a large, heavy pan. Add the chicken and cook, stirring constantly, until the meat is white and almost cooked through, about 4-5 minutes. Add the tomatoes and mix well. Add the PEPPER, cream, water and cashew nut paste. Reduce heat to low and cook until the chicken is tender, 5-7 minutes. Stir until the sauce thickens. Add the butter and salt and mix well. Garnish with fresh cilantro if desired and serve with Cumin Rice.
Prep. time: 15 minutes plus marinating time Cooking time: 15 minutes Serves: 2-4
Servings 4; Serving Size 3/4 cup (284g); Calories 360; Calories from fat 180; Total fat 20g; Cholesterol 125mg; Sodium 270mg; Carbohydrate 10g; Dietary Fiber 3g; Sugars 4g; Protein 36g.
Health and Wellness Associates