Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 cup low-sodium chicken broth
- 1/2 cup light coconut milk
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Skewers (if grilling chicken)
Step-by-step instructions:
1. In a large bowl, whisk together the yogurt, lemon juice, cumin, paprika, garam masala, turmeric, salt, and black pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 1 hour or up to 24 hours.
2. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
3. Remove the chicken from the marinade and discard the marinade. Place the chicken on the prepared baking sheet and bake for 15-20 minutes or until cooked through.
4. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes or until softened. Add the garlic and ginger and cook for 1 minute or until fragrant.
5. Add the diced tomatoes and their juices, chicken broth, and coconut milk to the skillet. Bring to a simmer and cook for 10-15 minutes or until the sauce has thickened slightly.
6. Add the cooked chicken to the skillet and stir to coat with the sauce. Cook for 5 minutes or until heated through.
7. Stir in the cilantro and serve.
Time:
Preparation time: 15 minutes + marinating time
Cooking time: 30-40 minutes
Temperature:
Bake chicken at 400°F
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 10g
Carbohydrates: 13g
Protein: 35g
Sodium: 590mg
Fiber: 3g
Sugar: 6g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Light coconut milk can be substituted with full-fat coconut milk.
Variations:
- Add diced bell peppers or zucchini to the skillet with the onion for extra veggies.
- Use tofu instead of chicken for a vegetarian version.
- Add a pinch of cayenne pepper for extra heat.
Tips and tricks:
- If grilling the chicken, soak wooden skewers in water for at least 30 minutes before threading the chicken onto them to prevent them from burning.
- For a creamier sauce, add a tablespoon of plain Greek yogurt to the skillet at the end of cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chicken tikka masala over brown rice or with a side of naan bread.
Garnishes:
Garnish with additional chopped cilantro or a dollop of plain Greek yogurt.
Pairings:
Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted cauliflower
- Sauteed spinach
- Cucumber and tomato salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of chicken broth to thin it out.
- If the chicken is not cooked through after baking, continue baking for an additional 5-10 minutes.
Food safety advice:
- Make sure to marinate the chicken in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Food history:
Chicken tikka masala is a popular Indian dish that originated in the United Kingdom in the 1960s. It is a variation of chicken tikka, which is marinated and grilled chicken, and is typically served in a creamy tomato-based sauce.
Flavor profiles:
- Spicy
- Creamy
- Tangy
- Savory
Serving suggestions:
- Serve with brown rice or naan bread.
- Garnish with chopped cilantro or a dollop of plain Greek yogurt.
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Region: Indian