Monday, December 5, 2016

Chicken Tikka Masala

Adapted from


2 pounds thin boneless, skinless chicken breast filets or chicken breast pieces (1/2" thick)

Either 1/3 cup leftover sauce from Jerusalem Sliders, or:
  • 1/4 cup plain whole-milk Greek-style yogurt
  • 1 tablespoon peanut oil
  • 2 teaspoons fresh lime or lemon juice
  • 1 large clove garlic, minced
Tikka sauce:
  • 1 tablespoon ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon cayenne
  • 2 teaspoons ground ginger
  • 4 tablespoons (1/2 stick) butter
  • 1 large white onion, finely chopped
  • 1 15-oz can diced tomatoes
  • 1/2 can light coconut milk
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

  1. Marinate the chicken:
    In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil, lime juice, and garlic. Add the chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.
  2. Make the sauce:
    In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and ginger.
    In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. Reduce the heat to medium-low then stir in the spice mixture. Add the tomato, coconut milk, salt, and pepper, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
  3. While sauce is simmering, cook chicken:
    Heat a heavy 11- to 12-inch griddle or skillet over medium-high heat until very hot and add 1/2 tablespoon of peanut oil. Cook the chicken breasts, turning them a few times, until just cooked through and browned well on both sides, 6 to 8 minutes total. (If using a non-stick pan, the chicken may not brown.)
    Transfer the chicken as cooked to a cutting board and cut it into 1 1/2-inch pieces.
    Add the chicken to the simmering sauce and gently simmer, stirring occasionally, for 5 minutes. 
DO AHEAD: Chicken tikka masala can be prepared ahead, cooled (uncovered), and refrigerated (covered), up to 3 days.  

 Makes six servings, 300 calories each.