2 lbs Organic Boneless Skinless Chicken Breast, cut into 1 inch cubes
1/3 cup plain Nonfat Yogurt, Greek Style best, regular OK too
1 tbs. Ghee or Butter
1 tsp ground Criander
1 tsp ground Cumin
1 tbs. Paprika
salt to taste
1 cup diced Red Pepper
1 diced Onion
1 cup Light Coconut Milk
optional- ground Hot Pepper to taste, all depends on how spicy you want your masala, and cilantro
Instructions
In a blender or food processor combine Smoked Paprika, Tumeric, Garam Masala, Garlic, Ginger, and Water. Add Tomatoes. Puree until smooth.
In a bowl combine two tablespoons of the above mixture with Yogurt, some Salt and Chicken. Let marinate for about 30 minutes.
Arrange rack in oven so it is about 4 inches from top. Set oven to Broil.
Put marinated Chicken on baking sheet lined with foil. Broil for about 5 to 6 minutes, until lightly browned, and cooked through.
Heat Ghee or Butter in sauce pan on medium-high heat. Add Coriander and Cumin, let toast for a few minutes in Ghee or Butter until fragrant. Add Paprika, Onions and Red Pepper. Saute until softened, about 7 minutes. Add Tomato or Masala mixture. Add a sprinkle of Hot Pepper if using. Stir in Coconut Milk. Let sauce come to a boil and then simmer for another 7 minutes. Add Chicken and and any extra salt to taste, simmer for a few more minutes.
Notes- You can serve your Skinny Chicken Tikka Masala with any rice choice, steamed veggies and a light salad. Basmati rice is the traditional choice.
This sauces gets better with age. When the flavors have a chance to marry over night they get more delicious!
Serving
Suggestions
Serves 8
Originally Submitted
12/31/2009
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