Indian Tikka Masala with Chicken

Name: Indian Tikka Masala with Chicken
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup plain yogurt; 1 tablespoon lemon juice; 2 teaspoons ground cumin; 1 teaspoon ground cinnamon; 2 teaspoons cayenne pepper; 2 teaspoons freshly ground black pepper; 1 tablespoon minced fresh ginger; 2 teaspoons salt; 1 1/2 pounds boneless skinless chicken breasts (cut into bite-sized pieces); 1 tablespoon butter; 1 clove garlic (minced); 1 jalapeño pepper (finely chopped); 2 teaspoons ground coriander; 1 teaspoon ground cumin; 2 teaspoons paprika; 1 teaspoon salt; 1 can tomato sauce (15 ounces); 1 cup heavy cream; 1/4 cup chopped fresh cilantro

StandardIndianDinnerComfort FoodRich FlavorSpicy

⏱️ 30m PREP

🔥 45m COOK

👥 4 SERVINGS

⚡ 400 CAL/SERV

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Overview

A rich and creamy Indian dish featuring marinated chicken in a spiced tomato sauce, perfect for a flavorful dinner.

Macronutrients per serving

grams

Protein

35.0g 51%

Fat

22.0g 32%

Carbs

12.0g 17%

Rich in nutrients

☀️ Vitamin C

15% DV

Supports immune function

🔺 Iron

20% DV

Essential for blood production

☀️ Vitamin B6

25% DV

Important for brain health

🔺 Calcium

10% DV

Strengthens bones

💧 Omega-3

2% DV

Supports heart health

Ingredients

Marinade Ingredients

1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
2 teaspoons salt
1 1/2 pounds boneless skinless chicken breasts cut into bite-sized pieces

Sauce Ingredients

1 tablespoon butter
1 clove garlic minced
1 jalapeño pepper finely chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons paprika
1 teaspoon salt
1 can tomato sauce 15 ounces
1 cup heavy cream
1/4 cup chopped fresh cilantro

Instructions

1 In a large bowl, combine the yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in the chicken until well coated. Cover and refrigerate for at least 1 hour.
2 Preheat a grill to medium-high heat. Lightly oil the grill grate. Thread the chicken pieces onto skewers and discard the marinade. Grill the chicken until juices run clear, about 5-7 minutes on each side.
3 Melt butter in a large skillet over medium heat. Sauté garlic and jalapeño for 1 minute. Season with coriander, cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.
4 Remove chicken from skewers and add to the sauce. Simmer for 10 minutes, stirring occasionally.
5 Garnish with chopped cilantro before serving. Serve hot over steamed rice or with naan bread.