Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 1 h
Cook time: 1 h 20 min
Total time: 2 h 20 min
Yield: 4
Ingredients: 1-½ lb. boneless skinless chicken breasts, cut into bite-size pieces; 1 cup plain nonfat yogurt; 1 Tbsp. Tandoori Masala; 2 Tbsp. butter or ghee; 2 onions, finely chopped; 3 Tbsp. canned tomato paste; 1 can (14.5 oz.) diced tomatoes, undrained; 1-¼ cups coconut milk, canned unsweetened; 1 Tbsp. Tandoori Masala; 1-⅓ cups basmati rice, uncooked; 4 naan breads

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Servings

Prep Time

60 minutes

Cook Time

80 minutes

Calories

806

Author

Chef Nils

Spice up your Chicken Tikka Masala!

Ingredients

For the Chicken

1-½ lb. boneless skinless chicken breasts, cut into bite-size pieces
1 cup plain nonfat yogurt
1 Tbsp. Tandoori Masala

For the Sauce

2 Tbsp. butter or ghee
2 onions, finely chopped
3 Tbsp. canned tomato paste
1 can (14.5 oz.) diced tomatoes, undrained
1-¼ cups coconut milk, canned unsweetened
1 Tbsp. Tandoori Masala

For the Sides

1-⅓ cups basmati rice, uncooked
4 naan breads

Directions

Place the chicken in a medium bowl. Add the yogurt and 1 Tbsp. Tandoori Masala; mix lightly.
Melt the butter in a large saucepan over medium heat. Add the chicken mixture; cook and stir for 5 minutes or until the chicken is no longer pink. Add the onions, tomato paste and the remaining 1 Tbsp. Tandoori Masala; cook and stir for 2 minutes.
Add the tomatoes and coconut milk to the chicken mixture; stir. Bring the mixture to a boil, then simmer over low heat for 1 hour, stirring occasionally. About 30 minutes before the chicken mixture is done, cook the rice as directed on the package, then warm the bread about 5 minutes before the chicken mixture is done.
Serve the Chicken Tikka Masala along with cooked basmati rice and the naan bread.

Note