Ingredients: |
Ingredients: -2 pounds boneless skinless chicken breasts, cut into large cubes
-5 ounces low fat plain yogurt
-1 tablespoon garam masala
-1 teaspoon coriander
-½ teaspoon salt
-1½ tablespoons vegetable oil
-1 large onion, cut into large pieces
-1 tablespoon fresh ginger, grated
-3 cloves garlic, grated
-1 tablespoon cumin
-1 teaspoon ground fenugreek (I didn't use because I couldn't find this spice in store)
-2 tablespoons tomato paste
-1-14oz can of crushed tomatoes
-½ cup milk
-3 tablespoon fresh cilantro, chopped (optional)
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Directions: |
Directions:-To a large bowl add the yogurt, garam masala, coriander and salt, mix well.
-Mix in the chicken pieces to the yogurt, cover and refrigerate for 2 hours. After 2 hours remove from the refrigerator. (I marinated it overnight)
-To a large saucepan add the vegetable oil over medium heat.
- Add the onions and cook until softened, about 5 minutes.
-Add the grated ginger, garlic, cumin, fenugreek and salt.
-Stir the spices into the onions until well mixed and cook for 1 minute, stirring often.
-Stir in the tomato paste and cook for a few seconds while stirring.
-Add the chicken and yogurt, stir.
-Add the tomatoes and milk, mix well.
-Simmer on low heat uncovered until sauce thickens and the chicken is cooked and tender, about 15 minutes.
-Serve over basmati rice and garnish with cilantro with a side of naan bread. (I served it with cauliflower rice and carrots)
MAKE SURE YOU GARNISH WITH CILANTRO-It made the dish |
This recipe for Chicken Tikka Masala is from