Chicken Tikka Masala

Ingredients

Cooking spray

1 medium yellow onion, thinly sliced

Salt, to taste

4 cloves garlic

1-inch knob of ginger

1 teaspoon (2g) ground coriander

1 teaspoon (3g) ground cumin

½ teaspoon (1g) cayenne powder

½ cup (120ml) chicken stock

1 15-ounce can (425g) crushed tomatoes

Water

1 cup (240ml) half & half

6 cups cooked basmati rice

Components

Directions

Mince garlic and ginger.

Heat a high-sided sauté pan to medium-high and grease with cooking spray. Once the pan is hot, add all the chicken cubes and sear, without touching, for 2 minutes or until golden brown on the first side. Flip each piece and sear for 1 more minute. Remove the chicken from the pan and set aside.

Lower the heat to medium and add the onion, season lightly with salt, and sauté until softened. Stir in the garlic and ginger and sauté for 3 minutes.

Add the spices and stir to combine with the onions. Sauté for 30 seconds or until fragrant.

Stir in the chicken stock, crushed tomatoes, and a splash of water. Season lightly with salt to taste. Increase the heat to medium-high, and bring to a boil. Once it starts to boil, add the mixture to a blender and blend on high until it is as smooth as possible.

Return the blended mixture to the pan and add a splash of water to thin the sauce out slightly. Reduce heat to low and bring the mixture to a simmer. Add the chicken back to the pan and let simmer for 10 minutes, or until the chicken is completely cooked through and the sauce has reduced.

Add half and half, stir, and simmer for 3 more minutes.

Season to taste with salt and serve immediately with 1 cup of rice per plate. Garnish with cilantro leaves.

Nutrition Facts

Total

Serves 6

537 cal

11g fat

61g carbs

47g protein

4g fiber

5g s. fat

8g sugars

1670mg sodium

Chicken Tikka Masala

Tikka Masala Marinade