Tikka Masala
Category
Entrée
Servings
4-6
Prep Time
75 minutes
Cook Time
25 minutes
Calories
259
Author:
Cucina Antica
 
                  Ingredients
- 
                1 ½ lbs boneless, skinless chicken breasts 
- 
                ¼ cup plain yogurt 
- 
                4 tsp ginger, finely grated 
- 
                2 tsp lemon juice 
- 
                1 large garlic clove, minced 
- 
                1 tbsp ground coriander 
- 
                1 ½ tsp ground cumin 
- 
                ½ tsp ground cardamom 
- 
                1/2 cup fresh cilantro, chopped 
- 
                ½ tsp ground nutmeg 
- 
                ½ tsp cinnamon 
- 
                1 ½ tsp paprika 
- 
                ½ tsp cayenne 
- 
                1 tbsp ginger, finely grated 
- 
                1 large white onion, finely chopped 
- 
              1 – 25 oz jar of Cucina Antica La Vodka sauce 
- 
                Naan 
- 
                Cooked basmati rice 
- 
                Cilantro sprigs 
Chicken:
Sauce:
For serving:
Directions
- In a small bowl, whisk together yogurt, ginger, lemon juice, and garlic. Rub the marinade over the chicken. Let the chicken marinate for at least 1-hour or overnight. 
- Preheat broiler. Line baking sheet with foil and arrange chicken on sheet. Broil until chicken starts to blacken in spots, about 10 minutes (note: it will not be fully cooked). Cut chicken into bite-size pieces. 
- In a small bowl, whisk together coriander, cumin, cardamom, cilantro, nutmeg, cinnamon, paprika, cayenne, and ginger. 
- In a large pot, sauté onions over medium heat for 3 minutes. Stir in the spice mixture and La Vodka sauce. Bring the sauce to a boil. Add chicken and lower to a simmer, stirring occasionally for 10 minutes, or until chicken is cooked through. 
- Serve with naan and/or rice, and garnish with cilantro sprigs. 
Nutrition
Calories 259, Carbs 6 grams, Cholesterol 107 milligrams, Fat 11 grams, Protein 35 grams, Sodium 217 milligrams, Sugar 1 grams
 
         
       
           
         
             
            
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