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Chicken Tikka Masala

Name: Chicken Tikka Masala | Thai Kitchen
Prep time: 10 min
Cook time: 30 min
Yield: 4
Cuisine: Indian,
Ingredients: 1; 1/2 cup (125 ml) plain Greek yogurt; 2 tsp (10 ml) lemon juice; 1 tsp (5 ml) minced garlic (club house) divided; 2 tbsp (30 ml) garam masala (mccormick ) divided; 1 1/2 pounds (750 g) boneless skinless chicken breast or thighs cubed; 2 tbsp (30 ml) vegetable oil divided; 1 cup (250 ml) thinly sliced onion; 1/2 tsp (2 ml) salt; 1/2 tsp (2 ml) ginger ground (mccormick ); 1/2 tsp (2 ml) cardamom ground (mccormick ); 1/2 tsp (2 ml) cumin ground (mccormick ); 1/8 tsp (0.5 ml) cayenne pepper (mccormick ); 1 can (796 ml) canned diced tomatoes

Indian flavours like garam masala, cumin and paprika enhance chicken breasts in this colourful dish that brings globally-inspired flavour home.

10 min

PREP TIME

30 min

COOK TIME

440

CALORIES

14

INGREDIENTS

Ingredients
Preparation
Related Recipes
Reviews

INGREDIENTS

1/2 cup (125 mililiter) plain Greek yogurt
2 teaspoon (10 mililiter) lemon juice
1 teaspoon (5 mililiter) Minced Garlic , divided
2 tablespoon (30 mililiter) Garam Masala , divided
1 1/2 pounds (750 grams) boneless skinless chicken breast or thighs , cubed
2 tablespoon (30 mililiter) vegetable oil , divided
1 cup (250 mililiter) thinly sliced onion
1/2 teaspoon (2 mililiter) salt
1/2 teaspoon (2 mililiter) Ginger Ground
1/2 teaspoon (2 mililiter) Cardamom Ground
1/2 teaspoon (2 mililiter) Cumin Ground
1/8 teaspoon (0.5 mililiter) Cayenne Pepper
1 can (796 mililiter) canned diced tomatoes
1 can (160 mililiter) Coconut Milk Substitution Available
- Organic Lite Coconut Milk (thai kitch)

What you'll need

Preparation

1 In a small bowl, combine yogurt, lemon juice, 1 tsp (5 mL) garlic and 1 tbsp (15 mL) garam masala. Pour over chicken in a large resealable bag and mix to evenly coat. Allow to marinate in the refrigerator for a minimum of 30 minutes and up to 1 day for more flavour.
2 In a large skillet, heat 1 tbsp (15 mL) of vegetable oil over medium heat. Add chicken and cook until golden brown and an internal temperature of 165°F (74°C) is reached. Remove from pan and set aside.
3 Add remaining 1 tbsp (15 mL) oil to pan and sauté onions over medium-low heat. Stir in salt. Sauté 10 to 15 minutes until onions are translucent and a deep golden brown, making sure not to burn them. Add remaining 1 tsp (5 mL) garlic, ginger, remaining 1 tbsp (15 mL) garam masala, cardamom, cumin and cayenne pepper. Cook 1 minute until aromatic. Stir in tomatoes and bring to a boil. Reduce heat to low and simmer for 5 to 10 minutes. Stir in coconut milk and simmer sauce for 5 minutes. Place sauce in a blender and puree until smooth (ensure there is somewhere for steam to escape from the lid).
4 Bring sauce back to a simmer and add cooked chicken. Simmer for 3 minutes or until chicken is heated through.