Kitchen Sink Cooking: Chicken Tikka Masala

My family loves curry, so I am always on the hunt for good curry recipes.  I saw this one on The Kitchn and decided to give it a go. I was presently surprised! I did not use the cayenne because I’m not big on spicy and we have Monkey to consider… but I should have added it.  The flavor was great; however, it did need the spice.  Thats ok, I will do it next time!

This worked out to be 6 Weight Watcher’s points (not including the rice or naan bread… or the glass of wine I had too)… although there is the heavy cream in it, it did not change it that much to use a lower fat cream.  It was what I had in the house, so it is what I used! I wanted to use coconut milk, but I didn’t have it and when I checked, it didn’t have that much effect on the points.  I would likely try using that next time as I prefer the taste, especially in curry.

Chicken Tikka Masala

Serves 4 to 6

For the chicken:
1 to 1 1/2 pounds boneless, skinless chicken breast (or thighs; about 3 chicken breasts)
1/2 cup non-fat greek yogurt
2-3 tbsp lemon juice
1 tsp cumin
1 tsp coriander
1 tsp garam masala

For the sauce:
1/2 tablespoon olive oil
1 large onion, diced
3 cloves garlic, diced
1-inch ginger, peeled and minced
2 tbsp tomato paste
2 tbsp garam masala
1 tsp paprika
Pinch cayenne, optional
1 (28-ounce) can diced tomatoes
1 cup coconut milk (or heavy whipping cream)
1/2 cup roughly chopped cilantro, plus extra for garnish (optional… we don’t use it as Hubby hates cilantro)

To serve:
3 cups cooked basmati rice

Combine the yogurt, lemon juice, cumin, and coriander in a large zip-top bag.  Add the chicken breasts to the bag, seal, and coat the chicken with the marinade.  Chicken can be used immediately or marinated in the refrigerator for up to 6 hours.  Chicken will become more tender and flavorful the longer it marinates.

Look at those grill marks, good job Hubby!

Look at those grill marks, good job Hubby!

When ready to cook, preheat the grill to medium temp (or see below for a broiler option if grilling is not an option). Remove chicken from yogurt and shake off any extra marinade.  Grill chicken on both sides (about 6 mins a side) until the internal temp is 165°F.  Set the chicken aside to cool and then dice.

Broiler Method (taken from original recipe): “Line a baking sheet with foil and set a wire cooling rack over the baking sheet. Turn on the oven broiler to high with a rack positioned 6 inches below the broiling element. Lay the chicken, spaced an inch or so apart, on the wire rack over the baking sheet. Transfer the chicken to the oven and broil for 6 minutes. Flip the thighs and broil for another 6 minutes. Check that the thighs are cooked through and register at least 165°F on an instant-read thermometer; broil in additional 2 minute intervals if necessary until the thighs are cooked. Remove the thighs from the oven and set aside to cool.”

The onion and tomato soften and become more sauce like as it cooks down.

The onion and tomato soften and become more sauce like as it cooks down.

Heat half a tbsp of oil in a large frying pan. Once hot, add the onions and cook until the onions are soft, translucent, but not burnt (about 5 minutes).  Add the garlic and ginger, and cook until fragrant (but, again, not burnt… burnt garlic is not tasty), about 1 minute. Stir in the tomato paste, 1 tablespoon of the garam masala, paprika, and cayenne (if using) and cook until you start to smell curry… mmmmm.

Ready to eat!

Ready to eat!

Pour in the tomatoes (including the juices) and reduce the heat to low. Simmer until the sauce is slightly thickened. Once thickened, stir the cream and chopped chicken into the sauce, and simmer until the chicken is warmed through and the sauce is just starting to bubble, 1 to 2 minutes. Add salt, pepper, and more garam masala to taste. Stir in the cilantro just before removing from the heat (if using).

Serve over rice. We also added some naan bread (had it in the freezer and threw it on the grill with the chicken) and used some of the swiss chard in the garden (before it freezes in the snow we are supposed to get on Tuesday… people it is October…).

Lunch for Hubby and Grumpy!

Lunch for Hubby and Grumpy!

Although the recipe serves 6, we are currently feeding 4 adults and a toddler… so 4.5 servings for dinner.  This allowed us to have 3 lunch services.  I also marinaded 4 chicken breasts (because each bag from Costco has two breasts…) so we have an extra chicken breast for something during the week.  Just grilled it with the rest and it’s in the fridge now.


About Emma BL

In the begining, there was just the two of us, then there were furbabies, and then a baby! We started trying to conceive in Nov 2010, but experienced complications and a miscarriage. Finally in April 2012 we welcomed Monkey and Bear joined in 2015. While preggo and trying to become preggo with Monkey, I often hit the web search for information about what is happening to me and I hope that through sharing my experiences, others gain some knowledge. I am not a doctor, nor do I play one on the internet. So take all my experiences and advice with a grain of salt! Now that Monkey and Bear are around and we have made the transition to parents... we try to answer the question "is there life after the baby bump?"
This entry was posted in Kitchen Sink Cooking and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s